Innovative Food Scientist: Prototyping & Scale-Up

Tyson Foods; Springdale (AR); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Relocation assistance

Job summary

Tyson Foods in Springdale, AR is seeking Food Scientist I or II. The role involves developing and commercializing new products and processes, writing specifications, and ensuring labeling and food safety compliance.

You will lead cook validation studies and collaborate across marketing, FSQA, operations, and more to bring innovations from concept to full scale production. The position requires strong scientific methods knowledge and experience with ingredients, product formulation, and food

Qualifications

• BS, MS or PhD in Food Science, Meat Science, Food Engineering or related field.
• PhD with no experience; MS with no experience; BS with 2+ years of relevant experience.
• Computer skills include MS Office products and Tyson systems.

Responsibilities

• Work with marketing, insights, sales, culinary, FSQA, operations and purchasing to coordinate new product startup and processes.
• Plan, execute experiments, analyze data, and report results from concept to commercialization.
• Develop samples/prototypes and prepare product specifications and cost analyses for new products.
• Lead cook validation studies across products, lines, and fryer platforms to verify food safety and optimize cooking procedures.

Skills

Communication skills

Analytical thinking

Project management

Regulatory knowledge

Food safety

Cross-functional collaboration

Attention to detail

Education

BS/MS/PhD in Food Science or related field

Tools

MS Office

Tyson systems

Job description

Tyson Foods in Springdale, AR is seeking Food Scientist I or II. The role involves developing and commercializing new products and processes, writing specifications, and ensuring labeling and food safety compliance.

You will lead cook validation studies and collaborate across marketing, FSQA, operations, and more to bring innovations from concept to full scale production. The position requires strong scientific methods knowledge and experience with ingredients, product formulation, and food