Research Manager and Laboratory Coordinator (Food Process Technology)

Job summary

This role involves leading the coordination of laboratory and pilot-plant activities within food process technology, ensuring high-quality experimental support and efficient operations. The position is ideal for a PhD-qualified individual with a strong background in food technology and hands-on experience in laboratory environments.

Qualifications

• PhD in food technology or a related discipline.
• Strong theoretical knowledge and practical experience in food-processing laboratories and pilot-scale facilities.
• Familiarity with advanced analytical techniques such as amino acid analysis, GPC–MALS, DSC, AFM/microscopy, interfacial rheology, and foam and emulsion stability analysis.
• Experience with extruders and other food-processing equipment.
• Knowledge of experimental design and research implementation.
• Proven ability in method development, optimization, and documentation.
• Experience in providing technical guidance and training to students and researchers.
• Strong organizational skills for coordinating multiple activities.
• Knowledge of laboratory safety and quality procedures is advantageous.
• Proficient in written and spoken English.
• Collaborative and service-oriented with the ability to work independently.

Responsibilities

• Coordinate scientific-technical and operational activities in laboratory and pilot-scale research projects.
• Support advanced experimental work using relevant analytical techniques.
• Operate and troubleshoot food-processing equipment, focusing on extrusion technologies.
• Develop and maintain standard operating procedures and quality practices.
• Provide practical guidance to students and researchers in experimental planning and safety.
• Assist in laboratory-based teaching and prepare experimental setups.
• Collaborate with academic and industrial partners on research and innovation projects.
• Oversee the development and reliable operation of laboratory infrastructure.

Skills

• Advanced analytical techniques relevant to food systems.
• Method development and optimization.
• Coordination and organizational skills.
• Technical guidance and training capabilities.

Education

• PhD in food technology or a related field.

Tools

• Laboratory and pilot-scale food-processing equipment, analytical instruments.