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Meat Science Phd Jobs (NOW HIRING)

Tyson Foods

Food Scientist - Poultry

Springdale, AR

Education & Experience: BS MS or PhD in Food Science Meat Science Food Engineering or related field. PhD with minimum of 2 years of relevant experience M.S. with minimum of 3 years of relevant ...

Tyson Foods

Food Scientist - Poultry

Springdale, AR · On-site

Education & Experience: BS MS or PhD in Food Science Meat Science Food Engineering or related field. PhD with minimum of 2 years of relevant experience M.S. with minimum of 3 years of relevant ...

Tyson Foods

Food Scientist

Springdale, AR · On-site

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 ...

Indiana Packers Corporation

R&D Meat Scientist

Delphi, IN · On-site

$90 - $120/hr

Bachelor's degree in Meat Science, Food Science, Animal Science, or related discipline; Master's or PhD preferred * Minimum of 3-5 years of hands‑on experience in meat / food product development

Utah State University

Assistant Professor

Logan, UT · On-site

PhD in Meat Science, Food Science, Animal Science or related field. * Research experience in basic and/or applied meat science with a record of publication in peer-reviewed academic journals.

Utah State University

Assistant Professor

Logan, UT · On-site

PhD in Meat Science, Food Science, Animal Science or related field. * Research experience in basic and/or applied meat science with a record of publication in peer-reviewed academic journals.

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How much do meat science phd jobs pay per hour?

As of Aug 30, 2026, the average hourly pay for meat science phd in the United States is $17.40, according to ZipRecruiter salary data. Most workers in this role earn between $14.66 and $19.47 per hour, depending on experience, location, and employer.

What is a Meat Science PhD?

A Meat Science PhD is a doctoral-level degree focused on the study of the properties, processing, safety, and quality of meat and meat products. Students in this program conduct advanced research on topics like animal muscle biology, meat preservation, food safety, and product development. Graduates often pursue careers in academia, research institutions, government agencies, or the meat and food industry, working to improve meat production, quality, and safety standards.

What are some common research challenges faced by Meat Science PhDs in industry settings?

Meat Science PhDs working in industry often encounter challenges such as balancing applied research with commercial objectives, adapting academic methodologies to fast-paced production environments, and ensuring compliance with evolving food safety regulations. Collaborating with cross-functional teams—including quality assurance, product development, and operations—requires strong communication and adaptability skills. Additionally, staying current with technological advancements and consumer trends is essential for driving innovation and maintaining product quality.

What are the key skills and qualifications needed to thrive as a Meat Science PhD, and why are they important?

To thrive as a Meat Science PhD, you need advanced knowledge in animal science, meat processing, food safety, and research methodologies, typically supported by a doctoral degree in meat or food science. Proficiency with laboratory equipment, statistical analysis software (such as SAS or R), and experience with quality assurance systems are commonly required. Strong problem-solving, communication, and collaboration skills help you effectively conduct research and share findings with both scientific and industry audiences. These competencies are vital for advancing meat science innovations, ensuring food safety, and contributing valuable insights to the meat industry.

What is the difference between Meat Science Phd vs Meat Technologist?

AspectMeat Science PhdMeat Technologist
Required CredentialsDoctorate in Meat Science or related fieldBachelor's or Master's in Meat Technology or Food Science
Work EnvironmentResearch labs, academia, industry R&DProcessing plants, quality control labs, production facilities
Industry UsageResearch, academia, advanced industry rolesProcessing, quality assurance, production management

The main difference between a Meat Science Phd and a Meat Technologist lies in their education and focus. A Meat Science Phd is research-oriented, often involved in advanced studies, research, and teaching, while a Meat Technologist typically works in processing and quality control within meat production facilities. Both roles are vital in the meat industry but serve different functions based on their expertise and work environment.

What jobs can you get with a meat science PhD?

A meat science PhD prepares individuals for careers in research, product development, quality assurance, and food safety within the meat and food industries. Common roles include meat scientist, quality control manager, research scientist, and technical consultant, often requiring knowledge of microbiology, processing techniques, and regulatory standards.
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Meat Science Phd jobs near you
Infographic showing various Meat Science Phd job openings in the United States as of August 2026, with employment types broken down into 94% Full Time, and 6% Part Time. Highlights an 94% In-person, and 6% Hybrid job distribution, with an average salary of $36,201 per year, or $17.4 per hour.

Director of Food Science

West Chester, OH • On-site

Sugar Creek Packing Co.
Food and Drink Manufacturing • 1 - 5K employees

4.6

Company rating: 4.6 out of 10

Based on 20 frontline employees who took The Breakroom Quiz

422nd of 443 rated food and drinks producers

Respectful managers

Learn more about Sugar Creek Packing Co.external

Full-time

Re-posted 7 days ago

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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