Research Officer – Innovative Food Processing (Temporary)

Duration:

Temporary Externally Funded Non Grant-in-Aid contract post, the indicative duration of which is 32 months, subject to contract.  A panel may be formed from which future similar vacancies may be filled; such a panel will remain active for a maximum period of 12 months.

Basic Function

Teagasc seeks to appoint a Research Officer, to lead the research in the area of food product and process innovation, with a specific focus on satiety. The successful candidate will be based at the Ashtown campus, where facilities include research and analytical laboratories and a food processing pilot plant.

The Research Officer will, while working in conjunction with senior research staff, gain insight and experience into a variety of areas including the processes of project and budgetary management, publishing in peer-reviewed academic journals, writing grant applications, and attracting external funding; the development of active collaboration with relevant national and international research communities; the development of communication and presentation skills, leadership and management skills, and overall career development.

Background

The project aims to conduct innovative research and exploit new technological solutions for the development and optimization of re-designed products (in particular bakery, and to a lesser degree, beverages) with increased health benefits for the PCF sector. Using a multi-disciplinary approach coupled with statistical design, the development of suitable process methodologies will be created to formulate novel products. The structure-function relationship of these new product matrices will be fully characterized using traditional and novel analytical methods.

• To apply multi-disciplinary approaches, coupled with suitable process methodologies and statistical design for the creation and characterization of novel products with proven satiety-enhancing effects and optimal sensory attributes.

• To apply novel processing technologies for shelf-life extension of the re-designed products, thus enhancing their potential for export to far-reaching markets.

• To apply complimentary novel analytical and immersive research tools and technologies to elucidate new information relating to physical structure, texture and oral processing attributes of the re-designed food matrices.

• To enhance the fundamental scientific capability of the cereal/bakery research group at Ashtown.

• To collaborate with the other partners in the project, and instigate industry collaboration where appropriate.

Additional Duties & Responsibilities:

• To interpret research findings, perform in-depth statistical analysis and prepare scientific and popular press publications.

• To disseminate research findings to a variety of audiences as appropriate.

• To assist Teagasc in meeting the commitments of the Quality Customer Service Charter and Action Plan.

• To comply with all relevant Teagasc policies and procedures.

• Fully co-operate with the provisions made for ensuring the health, safety and welfare of themselves, fellow staff and non-Teagasc staff and co-operate with management in enabling Teagasc to comply with legal obligations. This includes full compliance with the responsibilities outlined in the Safety Statement.

• To take up additional duties as they may arise and be assigned by management.

Essential

Desirable

Qualifications

• Degree (min 2H1) or MSc in science/food science/food engineering, with a specific focus on food structure/function relationships and statistical design.

• PhD in science/food science/food engineering.

Skills

• Demonstrated research and technical skills in developing and characterizing new product matrices, expertise in processing/baking/food technologies.

• A fundamental understanding and proven research in the areas of product rheology and techno-functional properties.

• Excellent project management, analytical, report writing and data analysis/statistical skills.

• Documented evidence of research outputs (publications, conference presentations, awards) or future scholarly output (working papers, research proposals etc).

• Experience of cereal chemistry techniques, sensory science, skills in developing new analytical methods and conducting shelf-life/stability trials. 

• Experience in setting own research agenda.

Knowledge

• In depth knowledge of the effect of ingredient selection on internal product matrices.
• Knowledge of the concept of satiety in relation to food formulations. 
• New and emerging technologies in food science. 
• IT and computer applications to support food research. 
• Current trends and developments the Irish and international food industry. 

• Regulatory and legislative matters relating to food product development.

Behavioural Competencies

• An ability to collaborate with team members and PhD students to help build research knowledge and skill and to guide professional development.

• Excellent communication skills (oral, written, presentation) with an ability to enable effective knowledge and technology transfer.

• Ability to generate new ideas, unique concepts, models and solutions

• Evidence of teamwork and collaborative research activities.

Eligibility

This is an open public competition. Should a current serving Teagasc staff member be successful in their application through open public competition for this post, their current contract of employment with Teagasc will come to an end on taking up this post.

 Note:  The ‘essential’ qualifications, knowledge, skills and behavioural competencies outlined above are ‘must-have’ which will be used in the selection process.