Lab Manager - Food, Bioprocessing & Nutrition Sciences

Company: North Carolina State University

Job Location: Raleigh, North Carolina

Category: Laboratory and Research

Type: Full-Time

Essential Job Duties

The Department of Food, Bioprocessing and Nutrition Sciences (FBNS) is seeking applications from highly motivated and qualified scientists to manage and oversee the teaching laboratories and research activities in pilot plants associated with the FBNS programs. This includes maintaining all equipment in working order.

The successful candidate is expected to be curious, adaptive, and able to work closely with faculty and staff to support laboratory-based learning, ensure regulatory compliance, and maintain a safe, efficient, and innovative laboratory environment. The incumbent will also interact with undergraduate and graduate students.

• Responsible for teaching lab spaces and pilot plants, including management of equipment, supplies, software, and documentation.
• Schedule the use of equipment and spaces.
• Train students on the correct use of lab equipment and specific laboratory techniques.
• Maintain records for training, equipment use, costs, safety documentation, and sanitation.
• Create an organized, clean, and sanitary space.
• Perform basic equipment and instrumentation setup, operation, and maintenance.
• Receive, assemble, test, and put into service machinery, instrumentation, and equipment.
• Reorder supplies and assess upcoming laboratory supply needs.
• Prepare and maintain security and safety standards.
• Work independently, use good judgment, and troubleshoot technical activities.

Other Work/Responsibilities

• Stay updated with scientific literature, developing and adapting protocols in consultation with the course instructor.
• Operate, calibrate, and maintain specialized laboratory equipment, utilizing it innovatively for required assays.
• Design and troubleshoot lab protocols, experiments, and data collection methods; analyze experimental data as needed.
• Oversee laboratory logistics, including budgeting, purchasing, inventory management, and equipment maintenance.
• Ensure compliance with environmental health and safety standards; provide training to staff and students in laboratory techniques and safety.
• Manage day-to-day lab operations, from scheduling to record-keeping, ensuring a functional, safe, and compliant environment.
• Serve as a primary lab resource, offering guidance on methodologies and assisting with production tasks as available.
• Perform other duties as assigned.

Minimum Experience/Education

Relevant Baccalaureate (4-year) degree in Food Science, Chemistry, Biology, Engineering, or a related field, or a bachelor's degree plus alternative or equivalent professional training and experience. One or more years of lab or pilot plant management or related experience.

Required Qualifications

• Excellent written and verbal communication, interpersonal, and organizational skills.
• Ability to train and oversee others in complex procedures, equipment use, and safety compliance.
• Ability to manage lab resources, inventory, and facilities, including budgeting and expenditure monitoring.
• Able to serve as a skilled resource in specialized procedures, coordinating multiple projects and adapting protocols with minimal supervision.

Preferred Qualifications

Master's degree in food science or related area and 2-3 years of relevant experience in a food science lab, research, engineering, or industrial setting. Experience with research findings through demonstrations, presentations, and publications; assist in grant writing. Knowledge of GMP standards and requirements.