Lecturer (25 hours per week) (Contract appointment: 3 years): Department of Sustainable Food Systems and Development (Job ID 5200) at University of the Free State

Duties and Responsibilities:

• Provide formal teaching for undergraduate and postgraduate students in Food Systems.
• Perform research that can be submitted for publication.
• Lecture undergraduate and postgraduate modules and develop curriculum and module materials where relevant or required. 
• Supervise postgraduate students.
• Participate in community engagement projects.
• Serve on committees relevant to the department and partake in departmental activities.
• Perform general administration duties as applicable at university level.

Inherent Job Requirements:

• Master’s degree in Consumer Science or related discipline on NQF Level 9 and enrolled for a PhD on NQF Level 10  in Consumer Science or related discipline on NQF Level 10.
• Proven experience in the delivery of poster or oral presentations at conferences or equivalent activities.
• Evidence of manuscripts produced that have the potential to be converted or submitted for publication in accredited journals.
• A good academic record.

Recommendations:

• Proven lecturing experience and development of food-related modules.
• Proven experience in facilitating and/or lecturing of Food Product Development, Food Preparation and Preservation, and Food and Nutrition.
• Proven experience in facilitating technical food preparation practicals and management of laboratory standards.
• Proven experience in sensory analysis, product development, and recipe development.
• Extensive knowledge of food dispersions, hydrocolloids, and intermediate moisture foods (i.e.: knowledge in convenience foods and food analogous).
• Knowledge of the concepts and practices of operations management in the context of food processing and the food supply chain.
• Proven experience in the use of Blackboard and PeopleSoft.
• Experience in the facilitation and/or lecturing of Agricultural Science, Food Science and Consumer Science modules would be advantageous.
• Knowledge of Sustainable Development Goals and application in academic teaching.
• Knowledge of global and local food and agricultural challenges and interventions towards sustainable food systems.
• Knowledge of the role of indigenous edible plants towards sustainable food systems.
• Knowledge of the role of food preparation in food systems and collaboration strategies towards sustainability.
• Knowledge of sustainable agricultural food production and consumption.
• Excellent communication skills and the ability to work effectively with colleagues and students from diverse backgrounds.
• Proven excellent academic record advantageous.

Competencies
Key Competencies required:

Results oriented.

• The ability to stick with tasks, not give up, and overcome obstacles in completing one’s task.
• The ability to be reliable, responsible, dependable and to fulfil obligations.

Strategic thinking.

• The ability to deal with several activities at a time.
• The ability to focus on details, work towards perfection, and approach work in a neat and organised manner.

Business Acumen:

• The ability to adhere to rules and strictly follow work regulations.
• Proficient in using MS Office.

Leading.

• The ability to lead, take charge of situations, and offer opinions and directions to others. 
• The ability to be cooperative with others, display a good-natured attitude and encourage people to work together.

Building coalitions

• The ability to be self-assured and at ease with people in all types of social situations.
• The ability to interact with others and establish personal connections with people.

Closing Date
14/5/2023