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Lecturer/Senior Lecturer in Food Product Development and Sensory Science (A249-18CA)

Massey Institute of Food Science and Technology, College of Sciences

An exciting opportunity is available for a Lecturer/Senior Lecturer with expertise in Food Product Development and Sensory Science to teach into a food technology degree programme. Tenured role based on our Albany Campus, Auckland.

Location:Albany
Term:Permanent
Grade:Senior Lecturer/Senior Research Officer
Salary:$86,402 - $122,266 pa
Applications close:11:45 p.m. on 5 August 2018
Additional Information:Lecturer-Senior Lecturer in food Product Development and Sensory Science (A249-18CA) JD.docx

Position overview

New Zealand’s premier food science and technology university is seeking to appoint a Lecturer/Senior Lecturer to help develop tomorrow’s food science and technology graduates.

This position includes teaching, student supervision and research based at the University’s Albany, Auckland campus with some teaching into our international partner programmes, including Singapore. The candidate will have a good background in food science and technology with specific expertise and experience in food product development, consumer and sensory science. The candidate’s area of research, fundamental or applied, will focus on food industries important for New Zealand’s economic growth. The suitable candidate will have a natural ability to interact with students and have a strong focus in developing research projects. An outgoing and motivating personality is essential together with excellent communication skills. You will need to fit into a passionate, hard-working team. You should have a postgraduate qualification in food technology or food science. Prior teaching, research and relevant industry experience are advantageous.

For further information regarding this position, please contact Professor Steve Flint, Massey Institute of Food Science and Technology. Telephone 06 951 6009 or e-mail S.Flint@massey.ac.nz

Job description

Purpose statement

To be responsible and accountable for the preparation, administration and delivery of undergraduate and postgraduate papers in food science and food technology will be required to teach in areas of food product development, sensory science and food characterisation or other related topics in food science and technology when required.
To teach and supervise undergraduate students in the application of these fields in food science and technology through project based learning activities.
To supervise students in undergraduate projects, honours and postgraduate research projects.
To be responsible and accountable for research projects or consultancy work undertaken, to publish research in peer-reviewed articles or present research to external audiences.
To carry out research in some of the following as required: food product development, consumer and sensory science, food characterisation, food formulation, food chemistry

Responsible to

Head of Institute Academic and Research

Key accountabilities

MASSEY CORE CAPABILITIES

At Massey we are Tiriti-led, upholding Tiriti o Waitangi principles through our practice, We:

• Demonstrate awareness of Tiriti o Waitangi and its contribution to New Zealand culture and society.
• Understand the relevance of Tiriti o Waitangi in relation to the work of the University and the people we serve.
• Embrace the principles of partnership, participation, and protection and apply these principles in our workplace through manaakitanga, rangatiratanga, and kaitiakitanga.
• Embracing Te Reo in relevant and practical ways in our work place interactions and engagement with external stakeholders, giving expression to Tikanga Māori and protocols that demonstrates that we respect and value Māori conventions in appropriate settings.

At Massey we work together with mutual respect and caring. We:

• Act with integrity and trustworthiness and give credit to others for the work they do.
• Work cooperatively and inter-dependently to foster and promote the One University approach.
• Share knowledge and communicate professionally with courtesy and mutual respect.
• Are ethical in all transactions, working within the parameters of our policies and procedures.
• Are direct, truthful and maintain confidentiality.
• Seek to understand and appreciate our differences.
• Keep ourselves and others safe, working with the University’s health, safety and wellbeing policies, procedures and programmes.

At Massey we are future-focused, results-oriented and strive for excellence. We:

• Take ownership and responsibility for delivering results to support achievement of University objectives.
• Provide the best quality services to our customers (internal and external) ensuring our students/stakeholders are at the heart of everything we do.
• Deliver or support world-class research, teaching and learning and citizenship.
• Take personal responsibility for our performance, take pride in doing our job well, and commit to ongoing personal and professional development.
• Are motivated and create a positive working environment where our values are reinforced.
• Anticipate and respond with agility and resilience to the changing needs of the University and the communities we serve.
• Seek ways to improve our services to deliver in an efficient and effective way.
• Embrace technology and apply this innovatively to better meet the needs of those we serve.
• Challenge ourselves to reach our potential and help bring out the best in others.
• Understand how what we do contributes to the objectives of the University.

KEY ACCOUNTABILITIES
Teaching and administration:

  1. Preparing and presenting lectures, laboratory sessions, seminars and tutorials for undergraduate and postgraduate students at our NZ campuses or at any of our overseas partner universities.
  2. Supervision and coordination of project based papers for undergraduate students.
  3. Supervision of honours year research projects.
  4. Performance of administrative duties associated with delivery and assessment of agreed papers for food process engineering and food technology disciplines.
  5. Development and enhancement of the standing of the Institute’s food science and technology programmes by contributing to curriculum development and marketing of the programmes.
  6. Undertaking continual professional development.
  7. Work collaboratively with other academic and technical staff at Massey to ensure all teaching commitments are covered at NZ and overseas campuses.
  8. Actively involved in recruitment and promotion of programme to prospective students.

Research:

Contributing actively to advance the Institute’s research culture and research outputs by developing team-based and personal research programmes in one or more areas within food product development, consumer and sensory science. This will include:

  1. Devising, proposing and developing research projects.
  2. Seeking funds and other resources to conduct research projects.
  3. Engaging in collaborative research ventures with industry partners and other service providers.
  4. Supervising honours and postgraduate research students
  5. Presenting research findings at national and international meetings;
  6. Preparing and publishing research findings in refereed journals;
  7. Conducting other research-related activities as appropriate.
  8. Carry out consultancy work as appropriate when required.

Service to the Community and University:

  1. Participating in community service activities that further advance the profession or field and which are consistent with the University's Charter and Strategic Plan.
  2. Assisting the Institute to develop an environment which gives effect to the obligations of the Treaty of Waitangi.
  3. Promoting University academic and professional interests by serving government, community, professional, educational or other organizations in external capacities, in ways which utilize and promulgate specialist academic and technical knowledge, skills and other expertise, with approval where appropriate by the Institute Head.
  4. Participating in Institute, College and University functions as may be required or approved from time to time by the Institute Head.
  5. Ensuring the observance of University policy and codes of practice in all teaching, research, community service and administrative practices.

Other reasonable duties commensurate with the role, as required by the Head of Institute.

Person specification

Qualifications

A postgraduate qualification (PhD) in Food Science, Food Science and Technology, Food Technology, or a related field.

Experience

1 .Experience at teaching food science and technology, specialising in food product development, consumer and sensory science.
2. Experience with project based learning methods
3. Record of successful completion of research and/or industry R & D or product development projects in relevant areas to food product development, consumer and sensory science. Relevant industry experience would be an advantage as well as experience of industrial practices.

Personal attributes and behaviours

  1. Excellent communication skills, able to communicate effectively with students, fellow staff and industry sponsors.
  2. Outgoing personality, with enthusiasm and the ability to motivate students.
  3. Committed to excellence in teaching and research, and on-going professional development.
  4. Ability to adapt to new work environments for teaching and research.
  5. Sound time and project management skills.
  6. Contributes to, and enjoys working in, a team environment.
  7. Proven practical skills in knowledge creation and transfer.
  8. A competent working knowledge of computers and software packages.
  9. A good sense of humour.
 

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