Client: Global Food Ingredients ManufacturerRole PurposeThe Applications Meat Expert will develop, optimize, and validate meat applications using functional ingredients and hydrocolloids. The position focuses on improving texture, stability, yield, and water retention across cooked meat products such as sausages, hams, pâtés, and other emulsified systems. The role also provides technical support to customers and contributes to the scale-up of solutions in industrial environments.Key Responsibilities1. Technical Application DevelopmentDevelop and optimise formulations within the meat segment, adapting solutions to customer needs and market trends.Reformulate products to reduce fat, salt, or additives while maintaining required performance and quality.2. Laboratory Trials & TestingConduct experimental trials, performing texture analysis, stability testing, viscosity measurements and performance evaluation under different processing conditions.Ensure accurate recording of results and technical data.3. Customer & Distributor Technical SupportProvide technical-commercial support during customer visits, audits, demonstrations, seminars, or trade shows.Present application concepts and guide customers on best use of the company’s functional ingredients.4. Project ManagementSupport ongoing development projects by coordinating laboratory work, documenting results, and ensuring timelines are met.Collaborate closely with R&D, Quality, Production, and Sales teams to ensure successful transfer of solutions from lab to pilot or industrial scale.5. Documentation & ReportingPrepare technical reports, formulation sheets, application guidelines, and supporting documentation for internal teams and customers.Specific Responsibilities — Meat ApplicationsEmulsification and stabilization of meat systems such as cooked sausages, cooked hams, and pâtés.Yield optimization and improvement of water retention in cooked meat products.Texture, cutting force, and functional performance testing.Adaptation of formulations for industrial processes and pilot-scale validation.Qualifications & ExperienceRequiredDegree in Food Science & Technology, Chemical Engineering, or related fields.Minimum 5 years’ experience in food R&D or application development.Hands-on laboratory experience with texture analysis and physicochemical testing.Experience in pilot-scale or industrial process validation.High level of English (C1).Availability to travel (customer visits, technical events, trade fairs).Based in Vigo (Galicia, Spain)PreferredExperience working with hydrocolloids or functional food ingredients.Familiarity with industrial meat processing and related equipment.Experience delivering technical training or application support to clients.Knowledge of food regulations and quality systems.