maintain a safe and effective learning environment. The instructor will also participate in departmental research activities under the supervision of Food Science faculty members. Key Roles and Responsibilities Teaching and Laboratory Instruction Teach laboratory sections for courses such as food chemistry, food analysis, food microbiology, food processing, food safety, sensory evaluation, quality control, product development, and related subjects. Prepare laboratory experiments, instructional materials, standard operating procedures, reagents, samples, equipment, and assessment activities. Explain laboratory methods and demonstrate the correct use of analytical instruments and food-processing equipment. Supervise students during practical sessions and ensure compliance with laboratory safety requirements. Assess laboratory reports, practical examinations, assignments, and student performance in accordance with course requirements. Provide academic guidance and constructive feedback to students. Assist faculty members with course coordination, learning-outcome assessment, curriculum improvement, and accreditation activities. Research Support Participate in research projects under the supervision of faculty members in the Department of Food Science. Assist with experimental planning, sample preparation, laboratory analysis, data collection, data management, and preliminary statistical analysis. Support the operation, maintenance, calibration, and proper use of laboratory instruments and research equipment. Contribute to research reports, presentations, publications, and other scholarly outputs, where appropriate. Assist in supervising undergraduate research projects and training students in laboratory techniques. Follow university requirements relating to research ethics, data integrity, biosafety, chemical management, and responsible conduct of research. Laboratory and Departmental Responsibilities Maintain laboratory readiness, cleanliness, organization, inventories, and documentation. Monitor laboratory supplies and assist with purchasing, storage, and safe disposal of chemicals and biological materials. Report equipment problems and coordinate routine maintenance and technical support. Participate in departmental meetings, committees, student activities, outreach events, professional training, and other assigned duties. Perform additional responsibilities appropriate to the position and departmental needs.

Minimum Qualification

Master’s degree in Food Science or a closely related discipline from a recognized university. Appropriate academic and practical knowledge across core areas of Food Science. Ability to teach and supervise undergraduate laboratory sessions. Knowledge of laboratory safety, quality assurance, and standard operating procedures. Strong written and oral communication skills in English. Ability to work effectively with students, faculty members, technical staff, and multidisciplinary teams.

Preferred Qualification

PhD in Food Science or a closely related discipline from a recognized university. Previous experience teaching or assisting with university-level Food Science laboratory courses. Practical experience with food analysis, food chemistry, microbiology, processing, sensory evaluation, or quality-control methods. Experience using analytical instruments and food-processing equipment. Experience supporting academic research, analyzing data, or contributing to scientific publications. Familiarity with laboratory quality systems, risk assessment, chemical safety, and equipment maintenance.

Expected Skills

Effective laboratory teaching and student-support skills. Strong organizational, technical, and problem-solving abilities. Accuracy in experimental work, recordkeeping, and assessment. Commitment to laboratory safety, research integrity, teamwork, and continuous professional development. Ability to manage multiple laboratory sections and meet academic deadlines.

maintain a safe and effective learning environment. The instructor will also participate in departmental research activities under the supervision of Food Science faculty members. Key Roles and Responsibilities Teaching and Laboratory Instruction Teach laboratory sections for courses such as food chemistry, food analysis, food microbiology, food processing, food safety, sensory evaluation, quality control, product development, and related subjects. Prepare laboratory experiments, instructional materials, standard operating procedures, reagents, samples, equipment, and assessment activities. Explain laboratory methods and demonstrate the correct use of analytical instruments and food-processing equipment. Supervise students during practical sessions and ensure compliance with laboratory safety requirements. Assess laboratory reports, practical examinations, assignments, and student performance in accordance with course requirements. Provide academic guidance and constructive feedback to students. Assist faculty members with course coordination, learning-outcome assessment, curriculum improvement, and accreditation activities. Research Support Participate in research projects under the supervision of faculty members in the Department of Food Science. Assist with experimental planning, sample preparation, laboratory analysis, data collection, data management, and preliminary statistical analysis. Support the operation, maintenance, calibration, and proper use of laboratory instruments and research equipment. Contribute to research reports, presentations, publications, and other scholarly outputs, where appropriate. Assist in supervising undergraduate research projects and training students in laboratory techniques. Follow university requirements relating to research ethics, data integrity, biosafety, chemical management, and responsible conduct of research. Laboratory and Departmental Responsibilities Maintain laboratory readiness, cleanliness, organization, inventories, and documentation. Monitor laboratory supplies and assist with purchasing, storage, and safe disposal of chemicals and biological materials. Report equipment problems and coordinate routine maintenance and technical support. Participate in departmental meetings, committees, student activities, outreach events, professional training, and other assigned duties. Perform additional responsibilities appropriate to the position and departmental needs.

Minimum Qualification

Master’s degree in Food Science or a closely related discipline from a recognized university. Appropriate academic and practical knowledge across core areas of Food Science. Ability to teach and supervise undergraduate laboratory sessions. Knowledge of laboratory safety, quality assurance, and standard operating procedures. Strong written and oral communication skills in English. Ability to work effectively with students, faculty members, technical staff, and multidisciplinary teams.

Preferred Qualification

PhD in Food Science or a closely related discipline from a recognized university. Previous experience teaching or assisting with university-level Food Science laboratory courses. Practical experience with food analysis, food chemistry, microbiology, processing, sensory evaluation, or quality-control methods. Experience using analytical instruments and food-processing equipment. Experience supporting academic research, analyzing data, or contributing to scientific publications. Familiarity with laboratory quality systems, risk assessment, chemical safety, and equipment maintenance.

Expected Skills

Effective laboratory teaching and student-support skills. Strong organizational, technical, and problem-solving abilities. Accuracy in experimental work, recordkeeping, and assessment. Commitment to laboratory safety, research integrity, teamwork, and continuous professional development. Ability to manage multiple laboratory sections and meet academic deadlines.