The International Potato Center (CIP) is seeking a Food Scientist with skills in product development and wet chemistry analysis to contribute to Regional projects on Roots, Tubers and Banana crops and more specifically pro-vitamin A rich orange-fleshed sweetpotato (OFSP) and potato in Africa.
Position: The position will be based in Nairobi, Kenya, in the Food and Nutritional Evaluation Laboratory (FANEL), Nutrition and Food Safety Platform, Biosciences eastern and central Africa (BecA) research hub at the campus of the International Livestock Research Institute), with occasional travel within the Sub-Saharan Africa Region. The Research Associate (Food Scientist) will report directly to the Regional Food Scientist.
Job Responsibilities:
The principal tasks and responsibilities will include, but are not limited to the following:
Assist with operational management in the Food and Nutritional Evaluation Laboratory (FANEL);
Develop new methods and keep current methods up to standards, assure quality assurance, contribute scientifically to the work;
Attend to visitors and train other labs on similar methods;
Develop and conduct acceptability studies with RTB and biofortified crops;
Provide nutrition input to other areas of CIP and RTB in SSA;
Develop and conduct retention studies with biofortified crops;
Development of new food products and food recipes with RTB and biofortified crops;
Supervise students on thesis research topics of relevance to RTB and biofortified crops food science program;
Participate in nutrition and food science professional forums in sub-Saharan Africa;
Contribute to project reports and publish relevant findings on a timely basis.
Requirements
The successful candidate will have:
Master’s degree in Food Science, Food Technology, Nutritional Biochemistry or related subjects. PhD will be an added advantage;
Minimum of six year’s work experience in a nutritional analysis research environment;
Good understanding of analytical instruments such as HPLC, LC/MS, GC/MS and ICP;
Strong background in food product development and sensory profiling and analysis;
Excellent analytic skills;
Skills and good knowledge of food microbiology and food safety;
Skills in molecular biology techniques an added advantage;
Aptitude for teamwork, leadership, training, and communications skills;
Good publication record;
Excellent written and verbal communication skills in English;
Willingness to travel within the region.
Additional preferences:
Experience working with starch chemistry or product development;
Experience in with food industry and fund raising;
Experience working on a multi-disciplinary team/project and multicultural environment.
Conditions: The employment contract will be for a one year’s term (with a three months’ probation period) with the possibility of extension, subject to availability of funding.
