• Bachelor’s degree in Food Science or a related field with coursework in meat science, including muscle biology, conversion of muscle to meat, and meat processing technology with laboratory experience
• 1+ years of food industry experience inclusive of internships
• Knowledge of food product design, formulation, ingredient functionality and interaction, process design, product scale‑up, plant testing, and commercialization
• Understanding of food industry quality standards, food safety requirements, and United States Department of Agriculture regulations
• Experience managing and prioritizing multiple projects simultaneously
• Demonstrated skill communicating effectively and influencing cross‑functional partners to accomplish research goals
• Proficiency with Microsoft Office software