About Us: For many, Oklahoma’s food and agricultural industries evoke thoughts of wheat and cattle. While this isa rich part of Oklahoma’s heritage and a significant portion of our economy, many of these commodities arecurrently sent to other states or even other countries for further processing into the bakery, meat and otherproducts that reach the consumers’ table. We strive to help develop value-added enterprises to keep the products,jobs and dollars in Oklahoma. For more information, visit: https://food.okstate.edu/
We are looking for someone who will:
* Participate as a team leader or member in all FAPC activities.
* Manage, lead, and/or participate in all food industry client processed meats programs.
* Manage, lead, and/or participate in internal and external workshops and training sessions, particularly thoserelating to the meat/poultry industries.
*Manage, lead, and/or participate in all client’s processed meats and quality assistance, compliance, andcertification programs for federal and Oklahoma regulatory agencies.
* Manage, lead, and/or participate in all food industry client technical assistance, manufacturing problem solving,and product improvement associated with processed meats, safety compliance, food product labeling, productrecalls, and other food safety and food quality-related client needs relating to processed meats.
* Manage, lead, and/or participate in in-plant technical training, instruction, and mentoring of plant leadership andlabor on processed meats quality, technology, compliance, and marketing issues associated with the facility’smanufacturing lines, product flow, and equipment.
There are lots of great reasons to work at OSU, check out our great benefits and eligibility athttps://hr.okstate.edu/prospective-ee.html

Applicants should submit a cover letter, resume, and contact information for three professional references.

Required:
Master's in Meat Science, Food Science, Food Technology, Food Chemistry, or closely related fields.

Minimum of 2 years’ experience in processed meats industry as a meat processing Technologist.
Must have ability to lift products weighing 40 pounds or more, and have resilience to heat, cold, dampness forlong hours.
Certified HACCP Lead Trainer (ASQ).
Skills:
* Engage industry personnel from line manufacturing to management
* Understand muscle chemistry and physiology and effectively apply that understanding to the art and technologyof value-added processing of meat.

* Understand USDA and FDA Codes of Federal Regulations, inspection regulations, regulatory agency inspectioncompliance, customer specifications, and apply them to everyday food manufacturing situations.
* Understand issues and difficulties in processed meat manufacturing, quality manufacturing, and acceptableingredients and labeling to successfully manufacture processed meat products.
* Strong computer and word processing skills.
* Strong competency to write competitive grants and project reports on processed meat manufacturing, processedmeat quality, and final project reports.
* Strong ability for oral expression, verbal defense of findings, and defense of actions.
* The ability to be comfortable in a manufacturing environment and deal with immediate issues.

Preferred:
Ph.D. / Ed.D. in Meat Science, Food Science, Food Technology, Food Chemistry, or closely related fields.

More than five years’ experience as a Processed Meats Technologist and 10 years’ experience in technicalleadership in the processed meats industry.
* Certified HACCP Lead Trainer (ASQ).
* Accredited lead Auditor (International HACCP Alliance)
*ACF Certified Chef
*Global Food Safety Initiatives Platforms (at least one the following: SQF, BRC, Primus, or, an ISO third party auditfood safety platform)

Skills:
* Engage industry personnel from line manufacturing to management
* Understand muscle chemistry and physiology and effectively apply that understanding to the art and technologyof value-added processing of meat.
* Understand USDA and FDA Codes of Federal Regulations, inspection regulations, regulatory agency inspection

compliance, customer specifications, and apply them to everyday food manufacturing situations.
* Understand issues and difficulties in processed meat manufacturing, quality manufacturing, and acceptableingredients and labeling to successfully manufacture processed meat products.
* Strong computer and word processing skills.
* Strong competency to write competitive grants and project reports on processed meat manufacturing, processedmeat quality, and final project reports.
* Strong ability for oral expression, verbal defense of findings, and defense of actions.
* The ability to be comfortable in a manufacturing environment and deal with immediate issues.
* Assist food industry clients with Operational SOPs.
* Assist food industry clients with new expansion business plans.

About Oklahoma State University

OSU is a comprehensive, land-grant research university that is nationally known for its teaching, research and outreach programs. Enrollment systemwide is about 30,500 students including students from all 50 states and 115 different nations. As for the Animal Science Department it houses in excess of 750 undergraduate students making it the largest single department on the entire OSU campus. Excellent harvest, fabrication, processing and laboratory facilities are available in the Food and Agricultural Products Research and Technology Center. The Department of Animal Science has state of the art laboratories and classrooms, large animal populations, and excellent research support facilities including the Noble Research Center, Recombinant DNA/Protein Resource and Microarray Core Facilities.

Connections working at Oklahoma State University