Food, Agricultural and Natural Resource Sciences,
Required - A Bachelor's degree with a major in Food
Science and at least one year of food industry experience; water
activity and water sorption analysis, especially using dynamic
and static isopiesetic gravimetric and DDI, or an equivalent
combination of education and relevant research experience, should
provide the necessary background for this work.
No food allergies (especially nuts).
Preferred - Significant industry experience in food product
development, written and oral communication and team work skills
55% Conducts investigations or experiments in
measurement of moisture diffusivity in multicomponent food
systems containing almonds in order to minimize moisture transfer
and loss of quality
- Plan and execute physical chemistry experiments
- Estimate time, supply, and equipment needs of research projects
- Direct and maintain good laboratory safety practices
- Sets up and operates equipment to collect research data.
- Collect, record, tabulate, and graph data
- Review and interpret results
- Review pertinent literature, select necessary procedures and
techniques, plan approaches to research problems
- Discuss and plan new directions of research
20% Assists in the design of experiments and data analysis;
explores new possible approaches to problems or suggesting new
interpretation of data.
- Assists in modifying existing techniques and procedures or in
developing new ones.
- Develops new techniques
- Assists in the design of devices needed to carry out the
10% Discuss possible approaches to the problem with supervisor
- Train and assist undergraduate students in lab procedures and
assist on projects when needed
10% Selects and reviews literature relating to the assigned area.
Authors or co-authors technical reports and articles for
publication and/or presentation at professional meetings.
- Co-author manuscripts
- Assist in preparation of papers and present papers at
professional conferences as needed
- Prepare drafts of graphs
- Prepare photographic artwork
- Aid in preparation of research proposals
- Aid in preparing quarterly and final reports of research
- Writes routine summary reports on results of work and confers
with supervisors on interpretation of results and avenues of
5% Repairs and maintains scientific equipment
- Supervise use of equipment
- Maintain equipment and supplies, reorder as needed
The mission of the Department is to conduct
research, provide knowledge, and develop skills to improve food
quality and its contributions to health benefits. The integration
of nutrition and food science has provided an exceptional
opportunity for the Department to capitalize on the intersection
of the areas of health systems and food production. The
Department plays a unique and important role in meeting human
needs by training professionals and providing service in the
fields of food science and nutrition. Many faculty members in the
Department are nationally and internationally recognized scholars
in a wide range of food science and nutrition focused areas
including food chemistry, food safety and microbiology, food
flavor and sensory studies, food processing, nutrition and
health/disease prevention, community-based nutrition, nutrition
education and nutrition from a socio-cultural perspective. The
Department employs 24 tenure/tenure track faculty members and
about 50 professional staff members. Current enrollments include
over 400 undergraduate majors and over 120 masters and doctoral
students. For more information about faculty members, programs,
and curriculum, see: http://fscn.cfans.umn.edu/
Salary and Benefits: The salary will be commensurate with
education and experience. The University of Minnesota offers a
generous benefits package that includes access to excellent
health, dental, retirement and life insurance options.
Apply on the U of Minnesota Human Resource website
for Requistion #160285.