Lecturer: Department of Food Science

PhD in Food Science or related field (i.e. Chemistry, Biochemistry, Microbiology), with specialisation in food microbiology, food safety or food hygiene.Experience in, or demonstrated potential for, teaching food science modules at undergraduate and postgraduate levels, including theoretical and practical components, within a tertiary education environment.Experience in, or demonstrated potential for, supervising postgraduate students at master's and doctoral levels.An emerging research record that includes peer-reviewed publications in the relevant area of specialisation.Demonstrated potential to identify, apply for and secure external research funding.The ability to manage and operate a food microbiology or food safety research laboratory.Competence in developing, establishing and applying relevant microbiological, molecular and analytical techniques.Experience in, or knowledge of, advanced technologies relevant to food microbiology and food safety, preferably including whole genome sequencing (WGS).Proficiency in standard computer software (e.g. Microsoft Word, Excel and PowerPoint).Competence in statistical and data analysis, including experimental design, analysis of variance, and multivariate data analysis. ----------------------------------------------------------------------------------------------------------------- RecommendationEvidence of an emerging professional or research profile within the relevant field or discipline. A research interest that aligns well with the Department's existing or developing research profile.Experience in industry-related or applied research.Language proficiency appropriate to a multilingual university environment.Strong organisational, interpersonal and teamwork skills, with the ability to work independently and manage competing responsibilities.Evidence of the potential to develop an NRF-rateable research profile.-----------------------------------------------------------------------------------------------------------------

Contributing to curriculum development and review, including the development of module content, assessment design, teaching and the evaluation of student learning in allocated undergraduate modules. These may include Food Science, Nutrition for the Food Scientist, Food Processing and Preservation, and Food Safety Practices and Control Systems. Contributing to undergraduate and postgraduate teaching in other areas of Food Science, as required by the Department.Developing and implementing innovative teaching and learning approaches to enhance student engagement and learning outcomes.Preparing and updating module content and assessment materials, including module outlines, lecture materials, assignments, assessments, and supporting learning resources.Assessing and grading undergraduate students' coursework, assignments, tests and examinations, and providing appropriate feedback.Consulting with students to discuss module content, clarify academic expectations and address academic concerns.Guiding and mentoring undergraduate and postgraduate students on individual and group projects.Supervision and co-supervision of master's and doctoral (PhD) students.Developing and growing an active research programme aligned with the broader research focus of the Department.Publishing research outcomes in relevant peer-reviewed journals.Identifying and applying for external research funding and contributing to the management of funded research projects.Developing and maintaining national research and industry partnerships and professional networks.Contributing to academic administration and service delivery at departmental and Faculty levels.Participating in relevant community engagement and outreach activities, aligned with Stellenbosch University's strategic objectives.-----------------------------------------------------------------------------------------------------------------

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