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Director Food Science Lecturer Jobs (NOW HIRING)

Chedraui USA

Director, Food Quality Assurance

Commerce, CA · On-site

$140K - $160K/yr

Director, Food Quality Assurance Store Support Center We are searching for an experienced Director ... science and other industry-related programs. This includes associate developmental training ...

North Carolina Central University

Lecturer

Durham, NC · On-site

... directed by the department chair. Strong technology training, skills and ability to deliver ... service and food science is desired. Required Knowledge, Skills, and Abilities Demonstrate ...

Mastech Digital

Director, Food Services

San Francisco, CA · On-site

$63/hr

We are currently seeking a Director, Food Services for our client in the IT Services domain. We ... Bachelor's degree in Computer Science, Electrical/Electronic Engineering, Information Technology or ...

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Director Food Science Lecturer information

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$11K

$56.6K

$65K

How much do director food science lecturer jobs pay per year?

As of Jul 15, 2026, the average yearly pay for director food science lecturer in the United States is $56,592.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,000.00 and $64,500.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Director Food Science Lecturer, and why are they important?

To thrive as a Director Food Science Lecturer, you need advanced expertise in food science, a relevant doctoral degree, and substantial teaching and research experience. Familiarity with laboratory management systems, statistical analysis software, and current food safety regulations is typically required, along with recognized certifications in food safety or quality. Strong leadership, communication, and mentoring abilities help inspire students and manage academic programs effectively. These competencies are crucial for delivering high-quality education, advancing research, and ensuring compliance with industry standards.

How does a Director Food Science Lecturer typically balance teaching responsibilities with research and program leadership duties?

A Director Food Science Lecturer often manages a dynamic schedule that combines classroom instruction, academic research, and administrative leadership. In addition to developing and delivering lectures, they may oversee curriculum development, mentor faculty and students, and lead departmental initiatives. Balancing these responsibilities requires strong organizational skills and the ability to delegate tasks among team members. Collaboration with industry partners and other departments is also common, fostering a multidisciplinary environment that supports both educational and research goals.

What does a Director Food Science Lecturer do?

A Director Food Science Lecturer is responsible for teaching and developing curriculum in food science at a college or university while also overseeing academic programs or research initiatives in the field. They may manage faculty teams, mentor students, and ensure that departmental goals align with current industry standards and scientific advancements. Additionally, they often contribute to research, publish scholarly articles, and collaborate with industry partners to enhance educational offerings. Their role bridges academic leadership and subject matter expertise, fostering innovation and excellence in food science education.

What is the difference between Director Food Science Lecturer vs Food Science Lecturer?

AspectDirector Food Science LecturerFood Science Lecturer
CredentialsTypically requires a master's or PhD in food science or related fieldUsually holds at least a master's degree, often a PhD for university roles
Work EnvironmentAcademic institutions, research centers, or industry training programsUniversities, colleges, or technical institutes
Primary FocusOverseeing curriculum development, research leadership, and academic administrationTeaching courses, conducting research, and student mentorship
Employer & Industry UsageHigher education institutions, research organizations, industry training departmentsUniversities, colleges, and educational institutions

The main difference is that a Director Food Science Lecturer typically holds a leadership or administrative role overseeing programs and research, while a Food Science Lecturer primarily focuses on teaching and student engagement. Both roles require similar educational credentials but differ in scope and responsibilities.

More about Director Food Science Lecturer jobs
What cities are hiring for Director Food Science Lecturer jobs? Cities with the most Director Food Science Lecturer job openings:
What are the most commonly searched types of Food Science Lecturer jobs? The most popular types of Food Science Lecturer jobs are:
What states have the most Director Food Science Lecturer jobs? States with the most job openings for Director Food Science Lecturer jobs include:
What job categories do people searching Director Food Science Lecturer jobs look for? The top searched job categories for Director Food Science Lecturer jobs are:
Director Food Science Lecturer jobs near you
Infographic showing various Director Food Science Lecturer job openings in the United States as of July 2026, with employment types broken down into 1% As Needed, 83% Full Time, 14% Part Time, 1% Temporary, and 1% Contract. Highlights an 93% Physical, 2% Hybrid, and 5% Remote job distribution, with an average salary of $56,592 per year, or $27.2 per hour.
Director of Food Science

Director of Food Science

Sugar Creek Packing Co.

West Chester, OH • On-site

Full-time

Re-posted 22 days ago

SugarCreek rating

4.6

Company rating: 4.6 out of 10

Based on 20 frontline employees who took The Breakroom Quiz

377th of 396 rated food and drinks producers

Job description

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 how analyze formulation systems, functional ingredients, and processing aids.
  • Able to perform and analyze challenge studies, shelf-life testing, and statistical interpretation of results.
  • Possess strong understanding of USDA & FSIS regulations, labeling, and food safety requirements.
  • Able to communicate effectively and efficiently using both verbal and written skills.
  • Possess strong leadership skills, independent thinking, organizational skills, and planning abilities.
  • Know how to actively listen to employees across various departments to address issues.
  • Able to read, interpret and review instructions for preparation of materials.
  • Able to adapt and work on a flexible schedule that covers all plant operation shifts.
  • Able to read and comprehend printed and electronic information.
  • Able to maintain documents in an organized fashion.
  • Know how to use basic computer programs, especially Microsoft Office (Word, Excel, PowerPoint).

We are an equal opportunity employer.
We participate in E-verify. Participamos en E-verify.
Right to Work. Derecho al Trabajo.

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