Job Description

Balchem Corporation develops, manufactures, and markets specialty ingredients that improve and enhance the health and well-being of life on the planet, providing state-of-the-art solutions and the finest quality products for a range of industries worldwide. Our corporate headquarters is located in Montvale, New Jersey and we have a broad network of sales offices, manufacturing sites, and R&D centers, primarily located in the US and Europe. Founded in 1967, Balchem is a publicly traded company (NASDAQ – BCPC) with annual revenues over $900 million and a market cap exceeding $4.0 billion. The company consists of three business segments: Human Nutrition & Health; Animal Nutrition & Health; and Specialty Products. Balchem employs over 1,400 people worldwide who are engaged in diverse activities, committed to developing the company into global market leadership positions. To learn more about our dynamic, stable and growing company, visit

POSITION SUMMARY

This Meat Scientist position, within the Applications R&D team, will leverage scientific training and industrial experience to support and develop protein product opportunities (animal and plant-based) and complementary nutritional applications. The role is expected to tackle projects with significant technical challenges, ensuring diligence in the development, scale-up, and commercialization of innovative products that deliver on business goals.

In this role, the successful candidate will provide technical and thought leadership, collaborate with external laboratories and universities, and play a pivotal role in establishing an on-site meat science laboratory. The position requires a strong ability to work cross-functionally to set goals and timetables, drive innovation, and support commercialization efforts. Additionally, this individual will support both local and global strategies and business initiatives while providing technical expertise to internal and external customers.

This role not only emphasizes meat product development but also involves driving broader innovation in protein applications and supporting the commercial team by translating unmet consumer needs into actionable science and technology strategies.

ESSENTIAL FUNCTIONS

• Lead and champion a culture of safety across all activities.
• Drive product development, innovation, and novel applications in meat science.
• Provide technical leadership to address complex challenges, simplifying issues by focusing on critical priorities.
• Serve as a technical expert, solving broader business issues through science and technology strategies.
• Lead the conceptualization, development, and commercialization of new meat products and technologies.
• Develop and execute experiments to create technical application data supporting the business's commercial strategy.
• Design, conduct, and analyze product tests, including sensory analysis, physical testing, and analytical evaluations.
• Validate and optimize the functional performance and sensory properties of ingredients in meat and protein applications (both animal and plant-based).
• Stay updated on emerging technologies and developments in meat science, fostering strong relationships with customers, research institutions, and industry organizations.
• Support new product opportunities for protein and complementary nutritional applications.
• Represent the organization in customer meetings, presenting technologies and solutions effectively.
• Collaborate with Marketing, Operations, Quality, Regulatory, and Senior Management to achieve cross-functional business objectives.
• Provide technical support to customers, sales teams, and internal departments on meat application issues.
• Deliver written and oral reports on project status, experimental results, and technical recommendations.
• Support the commercial team by translating unmet consumer needs into actionable science and technology strategies.
• Lead the design and setup of an on-site meat science laboratory, ensuring proper maintenance and operation of equipment.
• Ensure the integrity of the R&D laboratory through accurate record-keeping, test design, and adherence to sanitary practices.

QUALIFICATIONS:

• Bachelor's Degree in Food Science or a related scientific field with 10+ years of relevant work experience, or a Master's degree with 5+ years of experience.
• At least 5 years of hands-on experience in meat product development is required.
• Proven track record in new technology development, product innovation, and commercialization.
• Expertise in meat product manufacturing, raw material components, and variability in production processes.
• Strong understanding of functional and sensory evaluation methods.
• Proficiency with computer software, including Excel, Word, and product formulation tools.
• Advanced problem-solving, data analysis, and evaluation skills.
• Exceptional written and verbal communication skills.
• Demonstrated ability to collaborate across teams and departments, including Marketing, Quality, and Senior Leadership.
• Ability to manage and prioritize multiple projects while delivering high-quality results.
• Commitment to continuous learning and staying current with industry trends and innovations.
• Demonstrated ability to work in and lead cross-functional teams to deliver innovative solutions and achieve commercialization milestones.

WORKING CONDITIONS:

• Work involves the use of typical food science lab equipment, computers, and instrumentation. Some business travel by automobile, bus, train, and plane is required.
• Occasionally, must be able to work on their feet for extended periods in the lab, pilot, and manufacturing plant.
• May be required to lift and carry large boxes or bags, and the work environment may occasionally be noisy, wet, slippery, and subject to temperature variations.

#IN

Balchem is committed to a workplace culture that values and promotes diversity, inclusion, equal employment opportunities, and a work environment free of harassment and hostility.

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