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Food Technologist Portland, OR
Oregon State University

 

 

 

Position Details

Position Information

Department

Food Innovation Center (AFC)

Position Title

Faculty Research Assistant

Job Title

Food Technologist

Appointment Type

Academic Teaching/Research Faculty

Job Location

Portland

Position Appointment Percent

100

Appointment Basis

12

Faculty Status

Regular

Tenure Status

Fixed-Term

Pay Method

Salary

Recommended Full-Time Salary Range

45,000 - 55,000

Position Summary

The Food Innovation Center (FIC) invites applications for a full-time (1.00 FTE), 12-month, fixed term Faculty Research Assistant position. Reappointment is at the discretion of the Director.

This position is located in Portland.

The Food Innovation Center (FIC) is a joint initiative between Oregon State University (OSU) and the Oregon Department of Agriculture (ODA) created to foster the success of food and agricultural enterprises by supporting food innovation throughout all food industry sectors. The overall goal of the FIC is to provide an integrated program of research, technical services and education that is aimed at enhancing the regional capacity for innovation in the agricultural and food processing sectors. This position will focus on support of client services activity, expanding its capabilities for revenue generation and service to the industry. Overall, the Food Technologist responsibilities can be separated into three categories: (1) Sensory and Consumer Testing assistance, (2) Shelf-life study and quality analysis, and (3) Other program assistance. Upon completion of client contracts and/or services, the Food Technologist will assist program managers in the composition and presentation of oral and written technical reports to clients. This position will require the capacity to effectively track project objectives and deadlines, multi-task and communicate effective among several program managers.

Position Duties

40% Sensory and Consumer Testing Program Assistance
Work closely with the Sensory Program Manager to help execute timely, cost-effective consumer testing within guidelines and standards set by the sensory program. Help identify the specific sensory and consumer research needs of product development teams and other customers. This position will oversee all food handling and sample prep for sensory testing, as well as to provide accurate and actionable reports with conclusions and recommendations resulting from the research findings, ensuring projects are delivered to successful completion. In this program, the Food Technologist will be expected to work effectively with the program manager, sensory scientists, students and affiliated staff working within the Sensory and Consumer Testing Program.

40% Shelf-Life Studies and Quality Analysis Assistance
Responsible for assisting with shelf-life and storage studies including participation in taste testing of samples, implementation and execution of product evaluations, analytical measurements and microbial testing, shipping samples, and data entry. In this program, the Food Technologist will be expected to work effectively with the program manager and affiliated staff working within the shelf-life and food quality testing programs. This position will also assist with development of standard operating procedures for the shelf-life and quality analysis program.

10% Academic Research and Reporting
Work with program managers in the composition and presentation of oral and written technical reports to clients.

10% Other Duties
Other duties may include assignment to programs and operations of the
FIC facilities and the FIC Experiment Station as requested by the Director. This may be participating in institutional and building committees, special projects, as well as communicating with project leaders, program specialists, and inter-agency collaborators at the FIC.

Minimum/Required Qualifications

BS degree or higher in Culinary/Food Science, Culinology, or related field.

Effective verbal and written communication skills.

Preferred (Special) Qualifications

A.O.S. Culinary Arts.

Demonstrated competency with product development activity and creative recipe development.

Ability to identify and describe taste and flavor.

Understanding of general food science theories and principles.

Knowledge of HACCP and general kitchen and lab sanitation procedures.

Strong communication skills- verbal and written.

Computer skills- Word, Excel, Outlook, Power Point.

Understanding and ability to operate basic kitchen and lab equipment.

Understanding and ability to operate precision cooking equipment (combi-oven, sous-vide, c-vap, etc.)

Understanding and ability to operate advanced lab equipment (rotary evaporator, HPLC, centrifuge, etc.)

Strong ability to multi-task and work on multiple projects.

Knowledge of workplace safety procedures.

General understanding of scientific methodology and experimental design.

Ability to work in a team, take direction, and foster a positive and creative work environment.

Demonstrate ability to share lab and kitchen space with other researchers.

Ability to manage time effectively with minimal supervision.

A demonstrable commitment to promoting and enhancing diversity.

Working Conditions / Work Schedule

This position requires a clear and unambiguous commitment to compliance of all National Collegiate Athletic Association (NCAA) regulations for Division I (FBS) universities.

No

Posting Detail Information

Posting Number

P01291UF

Number of Vacancies

1

Anticipated Appointment Begin Date

07/01/2017

Anticipated Appointment End Date

06/30/2018

Posting Date

05/10/2017

Full Consideration Date

Closing Date

05/28/2017

Indicate how you intend to recruit for this search

Competitive / External - open to ALL qualified applicants

Special Instructions to Applicants

When applying you will be required to attach the following electronic documents:

1) A resume/CV; and

2) A cover letter indicating how your qualifications and experience have prepared you for this position.

You will also be required to submit the names of at least three professional references, their e-mail addresses and telephone numbers as part of the application process.

For additional information please contact: David Stone 503-872-6656 or dave.stone@oregonstate.edu

OSU commits to inclusive excellence by advancing equity and diversity in all that we do. We are an Affirmative Action/Equal Opportunity employer, and particularly encourage applications from members of historically underrepresented racial/ethnic groups, women, individuals with disabilities, veterans, LGBTQ community members, and others who demonstrate the ability to help us achieve our vision of a diverse and inclusive community.

Supplemental Questions

Required fields are indicated with an asterisk (*).

Documents Needed to Apply

Required Documents

  1. Cover Letter
  2. Curriculum Vitae

Optional Documents

  1. Transcripts
  2. Professional References

 

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