Research Assistant Professor & FPIC Coordinator

Description

Summary: The Food Product Innovation Center (FPIC or FoodPIC) at Alabama A&M University operates as an outreach and academic (teaching/research) facility. The FoodPIC is seeking a research faculty & coordinator to provide the necessary framework to small business entrepreneurs related to the ‘ideation to commercialization’ process. As such, the individual will facilitate and coordinate client projects and manage quality and food safety with the FoodPIC team (ACES Extension Specialists/faculty and staff in the Food Science program). The individual will initiate discussions with academic and external entities (small business, minority owned, limited resource entrepreneurs) for FoodPIC utilization, drafts and presents potential project proposals, develops project work plans upon project assignment and initiation. The individual will be responsible for project execution. Projects may include developing food safety plans, conducting product and process development, conducting pilot plant trials, developing testing methodology, quality testing, nutrition label development, HACCP plans, drafting reports, and communicating reports.

Examples of Duties

Essential Duties and Responsibilities:

AAMU’s FoodPIC operates as an outreach and academic (teaching/research) facility and the person will be responsible for all activities associated with research and execution of food product ideation through market commercialization. This is an outreach and research position with the following responsibilities with percentages: 1) Facility Quality and Safety - manage establishment, execution, and maintenance of the facility’s quality system (lab and test equipment calibration, facility sanitation, execution of facility GMP’s, and associated documentation (40%)), 2) Product and Process Development - conduct product development (beverage, sauce, confectionery, etc.) which entails initial design, project planning and execution, marketing, nutrition labeling and specifications, product testing and project reporting while coordinating activities with Extension stakeholders (40%); 3) Coaching and Training - provide coaching and training to clients in the use of the facility and requirements of client and conduct research projects and develop educational material (10%), and 4) Facility Use Execution - operate all food processing and laboratory equipment and participate in sanitation work as required by projects. This is a 12-month non-tenure track position.

Typical Qualifications

Supplemental Information

Knowledge, Skills, and Abilities:

PREFERRED QUALIFICATIONS

• Record of comprehensive food science skills displayed through projects, publications, presentations, work history;
• Working knowledge of food chemistry, food microbiology, food analysis, consumer and sensory science, food processing; statistics
• History of coordination and leading of project activities with small business, minority owned, limited resource entrepreneurs;
• Develop formulations, processing guidelines and nutrition labeling guidelines for new food products manufactured by small business, minority owned, limited-resource entrepreneurs and food processors;
• Record of technical writing proficiency through peer-reviewed publications, manuals, technical bulletins, etc.;
• Develop and Submit competitive and non-competitive proposals to federal agencies, non-governmental organizations, private sector for securing funding for development and expansion of the FPIC

Research and development skill sets, including test planning, vendor coordination, equipment operation, food analysis, and utilization of statistical principles;

• Understand and practice relevant food safety principles and regulatory requirements so that plant operations are safe and compliant;
• Set-up and operate pilot scale equipment, lift and weigh food ingredients of 40 pounds or less, and perform other manual production and laboratory tasks while standing;
• Driving as needed to perform job duties;
• Develop a multidisciplinary, independent Food Product Innovation Center client database;
• Collaborate in an interdisciplinary research activity and academic program to promote food science that is self-sustaining; and
• Provide lab testing as a fee-for-service to small businesses, minority owned, limited-resource entrepreneurs to confirm that state and federal requirements are met.

Budgeting for Food PIC and Business.

We offer a complete benefits package to full-time employees including health care, dental, vision, retirement, deferred compensation plans, flexible spending accounts, life insurance, short and long-term disability, holidays, vacation, and sick leave.

To learn more details, visit our benefits page at http://www.aamu.edu/hr