Research Officer Crop Processing and Food Innovation

Duration:Temporary externally funded non Grant-in-Aid contract post, the indicative duration of which is 26 months, subject to contract. A panel may be formed from which future similar vacancies may be filled; such a panel will remain active for a maximum period of 12 months.Basic FunctionTeagasc seeks to appoint a Research Officer to lead research in the area of crop processing and bakery innovation. This project forms part of the DAFM-funded project GFreeIE (Gluten-free innovation for novel, sustainable food systems: From farm gate to consumer plate). The successful candidate will be based at the Ashtown campus in DublinBackgroundThe project aims to conduct innovative research which focuses on the assessment and application of Irish-grown faba beans as a novel, gluten-free food ingredient. Crop processing and baked product applications will be researched. Blending with other ingredients and cereals will be exploited, with onward novel product research, development and innovation trials, where technical properties, composition and digestion characteristics will be optimised. A multi-disciplinary approach, coupled with statistical design will be undertaken for the development of suitable process methodologies, with a focus on bakery, flaked and extruded prototypes. The structure-function relationship of the new product matrices will be fully characterized and optimised using traditional and novel analytical methods and technologies.The Research Officer will have expertise in legume processing, ingredient generation and formulation optimisation, along with documented scientific and technical outputs. They will lead active ongoing collaboration with the national partners of the project. The successful candidate will design, undertake and provide new pathways and solutions in legume processing and baked product innovation in this field.The mission of Teagasc Food Research Centre, Ashtown is to assist the growth and development of the Irish food industry through excellence in research, advice and training. The multi-disciplinary campus at Ashtown, Dublin 15 consists of research and analytical laboratories, complemented by the National Prepared Consumer Food Centre. The campus is renowned for its international research community and its collegial environment. Researchers at the Centre collaborate both nationally and internationally with other institutes and universities in publicly funded research and development projects and industry contracts. Of pivotal national importance, the Centre works closely with the food industry to ensure that outputs from the research programme contribute to supporting sustainability and competitiveness of the food sectorJob ObjectivesTo apply multi-disciplinary scientific approaches, coupled with suitable process methodologies to process, characterise and unlock the ingredient potential of Irish-grown faba beans.To apply novel food innovation approaches and technologies for the optimisation of re-designed cereal-based products.To apply complementary analytical research tools and technologies to elucidate new information relating to physical structure, texture and sensory attributes of processed faba beans and re-designed baked product matrices.To interpret research findings and prepare scientific and popular press publications.To enhance the fundamental scientific capability of the cereal/bakery research group at Ashtown.To collaborate with the national partners in the project, and instigate industry collaboration where appropriate.To disseminate research findings to a variety of audiences as appropriateTo assist Teagasc in meeting the commitments of the Quality Customer Service Charter and Action Plan.To actively participate in the annual business planning and Performance Management Development System (PMDS) processes.Fully co-operate with the provisions made for ensuring the health, safety and welfare of themselves, fellow staff and non-Teagasc staff and co-operate with management in enabling Teagasc to comply with legal obligations. This includes full compliance with the responsibilities outlined in the Safety Statement.Any other duties as may be assigned from time to time* This job specification is intended as a guide to the general range of duties and is intended to be neither definitive nor restrictive. It will be reviewed from time to time with the post holder.Skills RequirementQualificationsAn honours Level 8 degree, (as recognised on the National Framework of Qualifications or equivalent), in science/food science/food engineering, with a specific focus on crop processing technologies, and ingredient structure/function relationships.DesirableA postgraduate degree and/or research experience in crop science or food science would be a distinct advantageSkills/KnowledgePublication record of scientific research and technical expertise in thermal and non-thermal processing technologies for legume crops.Proven scientific capability in the production of high-protein flours and the development of bakery formulations with documented nutritional enhancement.Comprehensive experience of bread and cereal product processing, as well as ingredient functionality and end-product techno-functional evaluations.Documented experience and peer-reviewed publications evidencing applied proficiency in cereal chemistry analytical methodologies.Track record of dissemination activities, including peer-reviewed publications, technical report writing and scientific/technical oral presentations.Excellent project management, analytical, report writing and data analysis skills.An ability to collaborate with team members, including PhD students, for building research knowledge and skills and for guiding professional development.Excellent communication skills (oral, written, presentation) with a demonstrated ability to enable effective knowledge and technology transfer activities.Demonstrated ability to generate new ideas, unique concepts, models and solutionsExperience in setting own research agenda.Evidence of teamwork and active collaborations with external project partners.Knowledge of intellectual property management (IP) processes and how to protect research findings.DesirableAptitude for multidisciplinary approaches.Behavioural CompetenciesAbility to work as part of a team, including consulting, collaborating and building relationships with key stakeholders.Strives for high quality of work and demonstrates commitment to the programme.Ability to communicate effectively to enable knowledge and technology transfer.Why Join Us?At all levels in Teagasc, we believe in growing and keeping alive an open, diverse and inclusive workplace which is respectful to all and nurtures different perspectives for the benefit of all in our organisation.We are committed to the principles of 'Equal Opportunities, No Barriers and Active Inclusion'. We actively welcome applications from people from diverse backgrounds.Be part of a forward thinking organisation committed to positive changeWork in a collaborative environment that values your unique perspectiveDrive initiatives that make a lasting impact on workplace cultureJoin Teagasc in creating a workplace where everyone thrives and diversity is celebrated.#If you require reasonable accommodation for any part of the recruitment process please contact a member of our Recruitment Team at recruit@teagasc.ie.