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Director, Food Technology Center – Caldwell, ID

School of Food Science


Open for Recruitment: 

January 10, 2012 - February 16, 2012

Announcement #: 


Salary Range: 

$65,000-$75,000 DOE

Full or Part Time: 

Full Time



Materials Required:
    Online Application (click to apply)
    Job References
    Letter of Qualification

Complete the on-line application including a current resume, letter of qualification specifically addressing each minimum and desirable qualification and contact information for four professional references.  Review of applications will begin after February 16, 2012 and will continue until a suitable applicant is identified.

Starting date: March 15, 2012 or a mutually agreed upon date.

The major responsibilities of this position are the overall management and administration of the Food Technology Center (FTC) personnel, budgets, clients and programs.  The FTC provides a manufacturing location and technical business support to numerous Idaho and regional food companies, as well as commercial kitchen facilities for food entrepreneurs and caterers.  The FTC pilot plant facilitates food processing research & development projects aimed at creating and/or improving food products and processes and performs food processing trials for the certification of agricultural chemicals in accordance with EPA Good Laboratory Practices. The director of the FTC is responsible for establishing procedures for all activities in the facility.

This is an essential position that will be called upon in the event of an emergency and/or University closure.  This position reports to the Director of the School of Food Science.

RESPONSIBILITY  (% of Time, Essential/Marginal)                                                                                                                    
Facility Management:   (60%, E)
Responsible for total management of the Food Technology Center pilot plant and commercial kitchen operations including food processing, research and educational program development, budget and contract planning and execution, client screening and qualification, marketing and promotion.  Supervises, evaluates and provides salary recommendation for full time and temporary staff and food science interns.  Prepares and maintains facility business and operations plan.  Identifies opportunities to expand FTC programs and services to increase revenue and ensure facility self-sufficiency.  Facilitates opportunities for FTC clients to interact with one another and establish business and marketing alliances.  Provides large scale purchasing opportunities to kitchen clients through cooperative buying of consumable goods.  Identifies needs for facility improvement and manages contractor services.  Cooperates with UI Caldwell Complex tenants to resolve property issues related to access, safety and security.  Maintains regulatory compliance (OSHA, FDA, EPA, DEQ) of the facility.
Process Development and Management (Pilot Plant Research):  (25%, E)
Develops standard operating procedures to meet FDA and EPA requirements and ensures that the facility and clients meet audit requirements.  Analyzes and responds to audit findings and makes necessary changes.  Reviews pilot plant project requests including bidding, project planning, protocol evaluation and scheduling.  Completes project protocols according to Sponsor and EPA requirements with careful attention to sample storage, retention, processing and quality assurance.  Ensures that projects meet EPA Good Laboratory Practice standards. Coordinates meetings with project sponsors and provides off-site processing assistance to collaborating food processing facilities.

Educational Programming and Technical Assistance: (10%, E)
Responsible for development and facilitating short courses and workshops that provide startup and business growth assistance to food entrepreneurs.  Collaborates with SFS Food Processing Specialists to offer targeted training opportunities to food companies in the areas of food safety, regulation and product development.  Preserves relationships with regional food groups by facilitating training opportunities at the FTC, speaking at conferences and providing information to prospective clients.  Provides statewide technical and business assistance to Idaho food entrepreneurs and small processing facilities.  Present guest lectures in the Food Science curriculum on campus or by distance education.

Contributing to team efforts by: (5%, M)
Maintaining working relationship with commodity commissions, USDA, ISDA, IDHW, district health departments and the School of Food Science to assess needs for project collaboration. Attending educational workshops; reviewing professional publications; establishing personal networks; participating in professional societies; Serving on cross-functional teams and committees as appropriate; supporting institutional and school objectives, and working collaboratively to accomplish desired results.


Education:  B.S. in Food Science or related field; minimum of 5 years of experience in the food processing industry.

Must possess:  Excellent interpersonal and communication skills, both oral and written; and the ability to work cooperatively with a wide variety of people and groups.

Hands on knowledge of:  food regulations, food product development, food safety, food packaging and processing.

Demonstrated ability to
:  work with computers and software such as word processing, databases and spreadsheets.

:  applied R&D, scale up or pilot plant food processing experience; project management experience

Must:  be able to lift and move items up to 50 lbs; have a valid driver’s license and ability to travel throughout Idaho and Washington

Must:  Applicants who are selected as final possible candidates must be able to pass a criminal background check.*


Education:  M.S. in food science or related field;  7 years experience in a technical or managerial capacity in the food industry.

Demonstrated experience:  in food processing, food product development, food plant management and/or food quality assurance. Certified Good Laboratory Practice training.  Developing and presenting programs and workshops. Understanding of budget management and small business accounting.

For additional information, contact Dr. Denise Smith, Director, School of Food Science,  208-885-0345

 Apply Online



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