Director of Food Science

Sugar Creek Packing Co., founded in 1966, is a flourishing privately held, family owned food company. Its commitment to making the highest-quality, best-value products has allowed Sugar Creek to grow into one of the largest independent bacon processors servicing the global market.


Education: Master’s Degree in Food Science, Meat Science, Microbiology, Animal Science, or a related scientific discipline required; PhD in same or related scientific discipline preferred; or equivalent experience.
Experience: 10+ years of experience in meat or protein manufacturing, R&D, or food science role required.
DESCRIPTION SUMMARY
Serve as the scientific authority for product and process development with a focus on driving formulation optimization through functional ingredient strategy to improve yield, product performance, shelf life, and commercialization efficiency. Apply meat science and microbiology expertise to enable data-driven decisions early in development, reducing rework and accelerating time to market. Work with other departments (FSQA, Operations, Procurement) to deliver cost, quality, and consistency improvements in alignment with food safety and regulatory compliance.
PRINCIPAL DUTIES AND RESPONSIBILITIES
• Provide guidance on product development initiatives from concept through commercialization for raw and ready-to-eat meat products.
• Develop and optimize product formulations to meet sensory, nutritional, regulatory, and cost targets.
• Evaluate ingredients, functional systems, and processing aids for performance, labeling, and cost effectiveness.
• Support customer-driven product customization and innovation projects and participate in discussions with customers regarding product formulation, shelf life, and product optimization.
• Support formulation strategy with accountability for yield, quality, and margin improvement.
• Identify and implement cost-saving opportunities through ingredient optimization, formulation changes, and process efficiencies.
• Work with Procurement and Operations to evaluate alternative ingredients and suppliers.
• Provide guidance and support to the Regulatory Compliance Team for unique situations as needed as a processing authority.
• Provide assistance on labeling requirements, standards of identity, product formulations, labels, processes, specifications, regulatory submissions, and responses to regulatory inquiries.
• Design, oversee, and interpret microbiological challenge studies and validation activities.
• Establish scientific support for lethality, stabilization, and antimicrobial interventions.
• Provide support to Food Safety Quality Assurance (FSQA) in developing or evaluating pathogen control strategies and environmental monitoring programs.
• Conduct shelf-life determination and extension studies for raw and RTE products.
• Evaluate packaging systems, storage conditions, and distribution impacts on product quality and safety.
• Interpret microbiological, chemical, and sensory data to establish defensible shelf-life claims.
• Develop and optimize thermal processes, including cook cycle development and validation.
• Provide scientific input on equipment selection, line modifications, and process design.
• Analyze process data to drive continuous improvement initiatives.
• Act as a technical liaison between departments during innovation and commercialization discussions.
• Provide scientific guidance to Executive Leadership for strategic decisions and capital investments.
• Mentor and develop technical staff within R&D or related functions.
• Comply with federal, state, and company policies, procedures and regulations.
• Support all safety, food quality and sanitation initiatives and policies.
• Follow SugarCreek safety rules and procedures.
• Perform other duties and tasks as assigned.


MINIMUM QUALIFICATIONS
Education: Master’s Degree in Food Science, Meat Science, Microbiology, Animal Science, or a related scientific discipline required; PhD in same or related scientific discipline preferred; or equivalent experience.
Experience: 10+ years of experience in meat or protein manufacturing, R&D, or food science role required.
Certification or Licensure Requirements: Safe Quality Foods (SQF) and Hazard Analysis Critical Control Point (HACCP) certification preferred; if not currently certified, SQF/HACCP certifications must be obtained within first three months of employment.

ABILITIES, KNOWLEDGE, AND SKILLS REQUIRED
• Possess strong familiarity and understanding of USDA FSIS-regulated environments.
• Possess strong understanding of product formulation, thermal processing, and microbiological validation.
• Possess strong proficiency in meat science, microbiology, and thermal processing.
• Know