Applying to this requisition will put you into consideration for either Food Scientist or Senior Food Scientist. Level will be determined through the interview process.

This role will support primarily national account businesses. Project work may include Cost Optimization, Innovation, Technology Development and/or Quality improvement for these brands.

Focus areas are developing emerging technologies, cost optimization and commercializing new and improved products and/or processes through guidance from their manager. This covers all stages of product development and process development including writing new product specifications, ensuring regulatory labeling and food safety requirements are met. The person in this position will have a strong working knowledge of the scientific methods and is expected to leverage knowledge related to ingredients, product formulation and food processing to support best in class development of new, innovative food products. This position will work with multiple large customers regularly and is expected to be the technical point of contact for our business.

Essential Duties & Responsibilities:

• Working with and strongly influencing marketing, insights, sales, culinary, FSQA, operations, business units, and purchasing departments, coordinating with suppliers of ingredients, ensuring smooth start‐up for new product production processes

• Build and maintain a strong, collaborative relationship with the national account customer, acting as the primary point of contact for all product-related inquiries and projects.

• Modifying or optimizing existing products, developing specifications for product production labeling, and compiling cost analysis information.

• Work multiple development and optimization projects of moderate complexity, independently, from concept through commercialization with guidance from manager. This includes planning, executing experiments, analyzing data, and reporting results.

• Execute the development process with activities that include bench top development, pilot plant testing, and scale‐up production at a federally inspected research facility and final commercialization at full scale production facility

• Help team to identify innovation that is treated as IP that can give Tyson a competitive edge in the industry

• Analyze data to build product specifications that are process capable

• Present technical data or concepts to laypersons on their level of understanding

• Compile cost analysis information and provide to product management

• Ensure costing structure meets the financial expectations of projects

• Work on cross functional teams across the organization for project completion that will ultimately help achieve our growth and EBIT strategies

• Travel to plant production facilities

• Take on and complete special projects as needed.

• Develop culinary samples/prototypes of new products, modifying existing products, optimizing existing products, developing specifications

• Develop product production labels and compiling cost analysis information

• Strong working knowledge of the scientific methods and is expected to leverage knowledge related to ingredients, product formulation and food processing to support best in class development of new, innovative food products

• Work with process development to develop process flow charts for engineering

• Ability and Initiative to grow within the organization and develop a personal development plan with your manager

Requirements for Senior Food Scientist II:

BS MS or PhD in Food Science Meat Science Food Engineering or related field. Related degree with minimum of 8 years relevant Research and Development work experience. No degree with minimum of 15 years relevant experience.

Requirements for Senior Food Scientist I:

Education & Experience:

PhD with minimum of 2 years of relevant experience M.S. with minimum of 3 years of relevant experience B.S. with minimum of 5 years of relevant experience No degree with minimum of 10 years relevant experience

Requirements for Food Scientist II:

Education & Education:

BS MS or PhD in Food Science Meat Science Food Engineering or related field. Alt. Protein science or equivalent Experience: PhD with no experience. M.S. with minimum of 2 years of relevant experience B.S. with minimum of 3 years of relevant experience. No degree with minimum of 8 years relevant experience.

Requirements for Food Scientist I:

Education & Experience:

BS MS or PhD in Food Science Meat Science Food Engineering or related field. PhD or M.S with no experience. B.S. with minimum of 2 years of relevant experience. No degree with minimum of 8 years relevant experience.

Other:

Computer Skills: Requires good computer skills with ability to fully utilize MS Office products and Tyson systems (or like systems).

Communication Skills: Good verbal and written communication skills required, presentation skills required, must have the ability to effectively communicate with cross functional business partners

Special Skills: Strong critical thinking, analytical and problem-solving skills, strong project management skills. Strong numerical skills, understanding of product formulation, food processing and the Research and Development process, understanding of regulatory labeling and food safety requirements

Supervisory: May supervise a team of hourly technicians that support a team of scientists.

Travel: 25% - 12+ domestic trips per year

• Travel will be required to accomplish our internal and external customer needs

• This includes customer meetings, plant production facilities for testing and commercialization of new products, process trouble shooting and any other regular business needs.