Boar's Head

Ingredient Scientist

284 Roost Ave, Holland, MI 49424-2032

Full-time

First seen by offpeak October 4, 2026

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This role will be the resident expert in everything ingredient associated by using scientific principles to research, develop and improve current as well as new products. Position requires a person who is strong in practical and technical skills and analytical skills in the field of meat and poultry processing. This position will apply scientific principles to understand the chemical, physical, and sensory properties of food ingredients, ensuring safety, quality and consumer appeal. This role includes formulating new products, improving existing ones, and collaborating with other departments such as Operations, Food Safety, QA and Regulatory teams. The person must be able to communicate technical information and research findings clearly and concisely both verbally and written. Draw conclusions and communicate findings to Sr. Management through data collection and reporting. Requires the ability to direct and handle multiple tasks at one time and work within a project timeline. It is essential that the person have the ability to communicate the department mission and objectives in a clear and persuasive manner. Requires the ability to adapt to unforeseen circumstances and the ability to resolve conflict with minimal assistance.

Key Responsibilities

Serve as the subject matter expert on ingredients, functionality, and food safety, providing guidance, solutions, and support to the Culinary and Technologist teams.
Adhere to the company “CARES” initiative (Collaborate with Purpose, Act with Integrity, Respectfully Challenge, Expect Excellence, Safety First)
Stay abreast of industry trends, emerging technologies, and regulatory changes that impact food science and technology.
Conduct research on new food ingredients and explore their functionality.
Develop product formulations with new and existing ingredients, conduct ingredient testing, and analyze product samples to ensure they meet or exceed quality and safety standards.
Mentor junior food scientists and provide guidance on experimental design, methodology, and data analysis.
Set up an internal science lab
Provide technical support to internal and external stakeholders, including sales, regulatory, food safety, and marketing, on ingredient functionality and its use(s) in new product development.
Ensure compliance with food safety and quality standards, including FDA and USDA regulations and industry best standards and company specifications.
Maintain accurate and precise records of research, tests, and validations
Analyze ingredient and product stability, shelf life, and changes during and after processing, and its effect in storage conditions.
Develop and execute research hypotheses, experiments, and studies.
Utilize analytical tests and statistical methods to collect and interpret data.
Stay abreast of industry trends, advancements, and scientific literature.
Assist with regulatory documentation and labeling requirements, especially for ingredients and supplements.
Support the transition of formulations from lab/bench to mass production in the plant.
Conducts sensory panels and assists in shelf-life studies
Formulate new or existing recipes to achieve specific objectives, ie, taste, texture, nutritional value.
Develop and refine flavor profiles, potentially addressing off-notes from functional ingredients.
Conduct studies on the chemical composition, structure, and properties of food and ingredients.
Take all measures to ensure internal and external customers' total satisfaction.
Must be able to independently work in a meat processing lab environment.
Exercises good communication skills.
Independently run the R&D lab and maintain all equipment.
Guide and develop R&D employees in training and support.
Maintain accurate records for both you and staff on all tests that are being performed within the scope of the assigned department’s objectives.
Ability to decisively make decisions.
Ability to provide clarity to ambiguous situations to drive results.
Conduct R&D tests independently as assigned and approved by management.
Evaluate results of tests and recommend next steps.
Maintain R&D conformance to business plan & corporate direction.
Complete and submit reports as required.
Travel as needed.

Required and Preferred Qualifications

Required

Master’s in food science or related field OR equivalent experience.
6+ years’ experience in an R&D food product development or related role within the industry.
Computer and lab systems proficiency
Demonstrated ability to lead complex research projects from inception to commercialization in food formulation, ingredient functionality and processing techniques.
Strong analytical skills with a proven ability to interpret complex data and make informed decisions.

Preferred

Experience with regulatory affairs and knowledge of food labeling requirements.
Familiarity with flavor science and sensory evaluation methodologies.
Proven track record of successful product launches in consumer retail deli.

Soft Skills and Cultural Fit

Excellent communication, collaborative mindset, and a passion for teamwork and shared success.
Proactive problem solver with a creative approach to product innovation
Strong organizational skills with the ability to manage multiple projects simultaneously.
A passion for food science and a commitment to sustainability and health-conscious product development.
Flexible work arrangements with a hybrid model

Language Skills

Fluent in English.
Spanish skills are a plus.

Mathematical Skills

Ability to interpret and generate statistical data.
- Must analyze data to draw a conclusion.

Reasoning Ability

Decisive decision maker.

Physical Demands

Ability to lift up to 35 lbs.

Work Environment

Comfortable working in a variety of settings, including office, lab, and industrial plant floor (meat processing) in a cold (<40 degrees), damp environment. Ability to stand for long periods of time.
Ability to work a Flexible Schedule, Various Shifts – Work Hours depend on items being tested and produced.