||Applied Research Food Scientist
||Centre for Hospitality & Culinary Arts
||September 2013 to March 2015
Reporting to the Director, Food Innovation and Research Studio (FIRSt), the Applied Research Food Scientist will lead the technical team to develop, plan, and conduct applied research projects and technical services focused on local small medium size enterprise clients. This includes: liaising with clients to scope, develop, plan and conduct applied research projects and technical services; training and supervising students and collaborate with faculty to conduct technical services; and establishing and maintaining quality control and health and safety standards for FIRSt operations.
- Assists the Director to scope out feasibility of applied research projects.
- Assists the Director and collaborate with business developer to organize outreach events both internal and external.
- Writes small grant applications and plan project budget.
- Provides REB documentation where applicable.
- Assists the research team to write major grant applications.
- Provides leadership role to support the Director in addressing internal and external client needs and strategic objectives and operations of the research studio.
- Provides written project update reports to stakeholders and participate and contribute to the annual reporting activity for funder.
- Liaises with project manager to ensure student researchers, industry partners / customers confidentiality documentations are in place.
- Prioritizes and delivers multiple projects with different levels of complexity within agreed timelines.
- Collaborates with multidisciplinary faculty teams to recruit student researchers.
- Develops and writes best practices for product development, recipe development, and sensory panel execution.
- Leads and trains student researchers to execute tasks within projects to ensure customers’ deliverables are met within specifications, budget and timeline.
- Providesfood science technical expertise and consultative knowledge to projects in the areas of concept framework, gold standards, scale up, analytical recommendation, sensory analysis, and ingredient selections.
- Communicates and provides updated project status reports to clients.
- Leads Genesis® database projects, reviews students’ work to ensure accuracy and provide CFIA compliance regulatory insight to clients.
- Designs and organizes sensory evaluation panels, oversee junior colleagues in questionnaire design, process execution, data entry accuracy and result analysis.
- Provides product development cycle technical leadership to junior colleagues.
- Provides a high level of business acumen and sense when making decisions maintains a secure environment for the facility and data.
- Oversees to ensure the culinary technician, student researchers and externship students follow proper professional deportment protocol as established by the division and maintains a clean and presentable facility on a daily bases.
- Maintains Hazard Analysis Critical Control Point (HACCP) standards in the facility. Where applicable, assists the Director in facility rental and private function events.
- University degree in Food Science/Food Technology from a recognized post secondary institution is required; a Masters level is preferred.
- Minimum 10 years direct hands-on product development and commercialization experience in retail/food service business is required.
- Diploma in culinary skills and/or nutrition would be an asset with fundamental knowledge and experience in food quality systems
- Demonstrated project management experience and leadership in customer service with proven ability to understand and find effective, creative solutions to meet customer requirements and the ability to develop these skills in the team are required.
- Excellent oral and written communications and technical reporting skills are essential.
- Excellent time management and organization skills are essential.
- Ability to work in an entrepreneurial team environment within a large academic institution.
- Commitment to diversity and equity are essential to interact with the College’s diverse student and staff population.
The College requires proof of degrees, credentials or equivalencies from accredited regional or federal post secondary institutions and/or their international equivalents. Credentials may require validation at the time of interviews.
Please submit a resume and cover letter combined in one (1) document.
George Brown College is dedicated to employment equity and encourages applications from women, persons with disabilities, racial/visible minorities and aboriginal peoples.