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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.
|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|
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
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
Head of Institute Academic and Research
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.
Teaching and administration:
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:
Service to the Community and University:
Other reasonable duties commensurate with the role, as required by the Head of Institute.
A postgraduate qualification (PhD) in Food Science, Food Science and Technology, Food Technology, or a related field.
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.