Job Summary:
We are seeking a passionate and knowledgeable Food Technologist Teacher to teach and mentor graduate-level students in Food Technology and related disciplines. The ideal candidate will have a strong academic background in Food Science, Food Processing, or Nutrition, with hands-on experience in the food industry and a proven ability to deliver engaging, practical, and research-oriented instruction.
Roles & Responsibilities: – Food Technologist Teacher
- Deliver Lectures & Practical Sessions: Teach core and elective courses in Food Technology, Food Microbiology, Food Chemistry, Food Engineering, and Quality Assurance.
- Develop Course Materials: Prepare lesson plans, lab manuals, case studies, and digital learning content aligned with academic standards and industry requirements.
- Supervise Student Projects: Guide students in research work, dissertations, and industrial training projects related to food product development and food safety.
- Conduct Assessments: Design and evaluate assignments, quizzes, lab work, and examinations to measure student performance and learning outcomes.
- Stay Updated with Industry Trends: Integrate current developments in food processing, sustainability, packaging, and quality systems into teaching content.
- Maintain Laboratory Standards: Oversee food technology lab operations, ensuring compliance with safety and hygiene protocols.
- Promote Research & Innovation: Encourage student participation in research publications, technical papers, and innovation competitions.
- Coordinate with Academic Departments: Collaborate with colleagues for curriculum review, academic audits, and accreditation processes.
- Mentor Students: Provide academic counseling and career guidance to students pursuing careers in food industries or research institutions.
Qualifications & Requirements:
- Education:
- Master’s or PhD in Food Technology, Food Science, Food Engineering, or a closely related field.
- Teaching certification or pedagogy training is an added advantage.
- Experience:
- Minimum 2–5 years of teaching or research experience at the undergraduate or graduate level.
- Minimum 3–5 years of teaching experience at the undergraduate or graduate level in a recognized academic institution.
- Prior experience in food manufacturing, quality control, or R&D within the GCC or international food sector is a plus.
- Industry experience in food manufacturing, quality assurance, or R&D preferred.
- Skills & Competencies:
- Strong knowledge of HACCP, ISO 22000, GMP, and food regulatory standards.
- Excellent communication and presentation skills.
- Ability to use digital teaching platforms, learning management systems (LMS), and virtual labs.
- Research-oriented mindset with the ability to publish or guide publications in reputed journals.
- Commitment to academic excellence and student engagement.