IFMA Foodverse

General responsibilities for the Director, Product Quality Research includes facilitating the direction for the meat science and product quality research program.  The position serves as the technical meat science expert for other program staff and state beef councils as well as for external partners and media upon request.  

ESSENTIAL FUNCTIONS

An employee in this position may be called upon to do any or all of the following essential functions. These examples do not include all of the functions which the employee may be expected to perform.

• Lead the beef checkoff funded Product Quality research program, providing strategic program guidance and long-term strategic thinking to assist in maintaining a pro-active model for the program.
• Develop and maintain and expert advisory panel to assess industry research needs.
• Lead the development of research program objectives, a research roadmap, research priorities, authorization requests and in-field-type research projects. As needed, lead research planning sessions with industry-expert/advisory panels.
• Select and manage in-field Product Quality research projects in support of key industry strategies and programs. Review interim and final project reports. Foster and maintain relationships with key research partners.
• Interpret research results for all segments of the beef industry and identify opportunities for the application of technologies/information resulting from industry-funded research to improve beef quality.
• Provide technical reviews of research projects for state beef councils; make funding recommendations as requested and manage research projects for state beef councils as requested.
• Serve as a technical product/beef quality expert for internal and external audiences.
• Provide technically sound beef cutting demonstrations using checkoff-funded research information, industry, supply chain and consumer insights.
• Provide technical service support to partners seeking research-based information. This could include but is not limited to presentations and consultative requests from producers, supply chain, state beef councils/affiliates, industry stakeholders, the scientific community, media, staff and other audiences as needed.
• Represent department at critical technical meetings and develop and provide technical presentations at various meetings as needed. Participate in key technical associations (i.e., AMSA).
• Provide research expertise to one of the other checkoff-funded research areas (beef safety, human nutrition, sustainability or market research).
• Travel is required up to 25%.
• Other duties as assigned.

MINIMUM QUALIFICATIONS 

• EDUCATION - Master of Science or higher degree in meat science or a closely related field required.
• EXPERIENCE – 3+ years of experience of relevant experience. The individual also must have demonstrated knowledge and leadership in the areas of meat science, experimental design and the development of applied industry research initiatives. In addition, the individual must have experience in technical exploration work related to the beef carcass including knowledge of muscle attributes and beef fabrication procedures, experience working directly with the supply chain to achieve common goals that support beef sales and extend the BIWFD brand through the channels and experience working with culinary teams.
• SKILLS- The individual must demonstrate a strong ability to work in a demanding team environment with minimal supervision. Experience managing a team is preferred. Excellent communication (written and oral), organization and time management skills are required. Budget management experience and proficiency in Microsoft Office programs is desired. Collaboration, integrity, personal ethics and the desire to be a “team player” is required.