Food Safety Research Associate

Bachelor's degree in a related field of science and 2 years of professional experience

• Basic knowledge of thermal processing principles for low-acid and acidified foods, including heat penetration testing, process lethality (F-value) calculation, and cold spot determination.
• Knowledge of food microbiology and food safety hazards relevant to home preservation (e.g., Clostridium botulinum, Listeria monocytogenes, Salmonella, E. coli O157:H7, spoilage organisms), including the use of surrogate organisms.
• Ability to apply skills in standard microbiological methods: aseptic technique, media preparation, plating and enumeration, inoculation and challenge studies, and work under Biosafety Level 2 (BSL-2) conditions.
• Ability to apply skills in physicochemical analyses used to verify food safety, such as pH, titratable acidity, water activity, moisture content, and salt content.
• Ability to use thermocouples, data loggers, and related software to collect and interpret temperature data.
• Ability to design experiments, analyze data using statistical software (e.g., R), and interpret results.
• Good scientific writing skills for reports, and recipe documentation
• Ability to work independently, manage multiple projects, and keep accurate, detailed laboratory records.
• Ability to train and work cooperatively with graduate and undergraduate students, faculty, and outside collaborators.
• Knowledge of laboratory safety, biosafety, and chemical hygiene practices.

• Perform work in a research laboratory and test kitchen
• Standing and walking for extended periods, repetitive hand motions
• Lifting and carrying up to 50 pounds (e.g., filled canners, cases of jars, produce).
• Regular work around hot surfaces, boiling liquids, steam, and pressurized equipment, and handling of microbial cultures (including BSL-2 organisms) and laboratory chemicals. Personal protective equipment is required in this role.
• Occasional travel to conferences and Extension meetings.

• Develop, evaluate, and validate new home food preservation recipes and processing methods, including canning, fermentation, and freeze-drying, by establishing and refining processing parameters to ensure food safety and quality.
• Independently design, execute, and analyze controlled research studies involving heat penetration testing, process lethality calculations, acidification and fermentation studies, and microbial challenge or inoculation studies to establish safe processing procedures.
• Prepare and maintain documentation of validated recipes, experimental methodologies, and supporting research findings for scientific review and publication by the National Center for Home Food Preservation (NCHFP).

• Independently plan and carry out research projects in thermal processing and food microbiology.
• Perform microbiological analyses (culture preparation, inoculation, plating, enumeration) and physicochemical analyses (pH, titratable acidity, water activity, moisture) following established and newly developed protocols.

• Oversee and assist graduate students with their research projects.
• Train students on laboratory methods, equipment, and safety procedures
• Support students and help with experimental design, sample preparation, data collection, and troubleshooting.

• Manage, analyze, and interpret research data using statistical software.
• Prepare technical reports, project summaries, and recipe documentation for supervisor, NCHFP, and funding agencies.
• Present research findings at scheduled conferences.

• Maintain laboratory and test kitchen operations: calibrate and maintain equipment (canners, freeze-dryers, thermocouples, data loggers, incubators), order supplies and food ingredients, maintain inventory and records.
• Write and update standard operating procedures, and ensure compliance with biosafety and chemical safety requirements.
• Travel to conferences and Extension meetings.