Job Summary:

The Lead Scientist is responsible for creating value for Kalsec® through research, development, and applications activities within the Meat, Poultry, and Protein sectors. This role leads the creation, development, and application of new products, processes, and technical knowledge to support customer and industry needs while advancing strategic business opportunities.

Essential Job Responsibilities:

Research Leadership & Scientific Expertise

• Serve as Principal Investigator by planning, designing, and independently conducting experiments and research initiatives aligned with strategic business objectives.
• Exercise sound scientific judgment in the evaluation, selection, modification, and development of appropriate research techniques.
• Apply specialized expertise and creativity to address complex, novel, or unforeseen technical challenges.
• Demonstrate deep knowledge of scientific methods, research protocols, analytical tools, and data interpretation.
• Evaluate, acquire, and implement new techniques and equipment to enhance laboratory capabilities and expand commercial opportunities.
• Accurately document experimental observations in laboratory notebooks in accordance with standards that protect Kalsec® intellectual property.
• Prepare detailed technical reports and, as appropriate, present findings to internal teams, customers, and external audiences, including scientific conferences.
• Partner with application and process development teams to transition promising research into commercial development.

Technical Knowledge & Industry Engagement

• Maintain current knowledge of state-of-the-art technologies, equipment, methodologies, and industry trends relevant to meat and poultry applications.
• Review and apply existing scientific literature to support ingredient and product development.
• Stay current on emerging methods, assays, and evaluation techniques through journals, trade shows, and professional engagement.
• Develop and maintain relationships with external researchers and technical partners to support Kalsec’s business objectives.

Collaboration, Communication & Leadership

• Communicate and coordinate project outcomes with the Director of Protein Innovation, Product Directors, Sales, and other cross-functional stakeholders.
• Align closely with the Director of Protein Innovation on internally driven development projects, customer priorities, and resource allocation.
• Share timely feedback, insights, and results related to project progress and learnings.
• Serve as a technical mentor, providing guidance and training to staff, interns, students, and others performing related work.
• Lead training initiatives and contribute to Marketing and Center of Excellence – Meat & Poultry activities.
• Oversee and support the maintenance and continuous improvement of meat laboratory facilities.

Operational Excellence & Compliance

• Participate in sensory programs and projects as required.
• Maintain a safe, clean, and organized work environment in compliance with corporate safety and environmental policies.
• Adhere strictly to company Quality Assurance (QA) policies and objectives.
• Participate in required training programs to support skill development, laboratory capabilities, and compliance with company policies.

Qualifications:

Required

• M.S. or Ph.D. in Food Science, Animal Science, Meat Science, or a related field, and/or 5-10 years of relevant experience.

Desired 

• Relevant industry or research experience in meat chemistry/protein chemistry and ingredient functionality.

Working Conditions:

• Work is conducted in meat processing and analytical laboratory environments.
• Use of standard and advanced laboratory equipment and instrumentation, including fume hoods, rotary evaporators, centrifuges, grinders, and other processing tools.
• Exposure to cold processing environments (approximately 34–38°F), as required.
• Routine handling of liquids, dry powders, solvents, and reagents in a chemistry lab setting.
• Physical requirements include standing and walking for 4–8 hours per day; frequent lifting of 4 oz to 10 lbs and occasional lifting up to 25 lbs; and routine bending, leaning, twisting, and turning.
• Travel is less than 20% and may include domestic and international travel (as permitted) to support customer needs in the Meat & Poultry sector.