Temporary Research Assistant - Peanut Safety

Job Description

Job Description

FORT VALLEY STATE UNIVERSITY (FVSU), a state and land-grant institution of the University System of Georgia, invites applications for the position of Temporary Research Assistant – Peanut Safety.

Fort Valley State University, the only 1890 land-grant university in Georgia, is a comprehensive institution that provides an education to over 2,800 students including graduate students. The university is located in the town of Fort Valley in Peach County, the original site of the state's peach industry. Its 1,365-acre (5.52 km2) campus is Georgia's second-largest public university in area.

Fort Valley State University is an affirmative action, equal opportunity institution and does not discriminate against applicants, students, or employees on the basis of race, gender, ethnicity, national origin, sexual orientation, religion, age, disability, or marital or veteran status.

JOB SUMMARY

This position is a temporary, short-term position. The Research Assistant- Food Safety (RA) will work in peanut safety with the scientists and graduate students in Biotechnology and Animal Science Programs. The RA will provide support for research by conducting experiments, collecting and analyzing data, report writing, and perform operational duties associated with peanut safety research.

DUTIES AND RESPONSIBILITIES

• Assist in procuring laboratory materials and supplies.
• Conduct experiments, collect, and analyze data.
• Conduct statistical analysis.
• Coordinate research work conducted by undergraduate and graduate students.
• Assist in conducting laboratories for undergraduate and graduate courses.
• Assist in installation, calibration, operation, repair, and maintenance of laboratory equipment.
• The above-mentioned duties and responsibilities are representative of the nature and level of work assigned and are not necessarily all-inclusive.

MINIMUM QUALIFICATIONS 

• BS degree in Food Science, Food Safety, Biological Sciences, or related technical field.
• Knowledge of foodborne microorganisms including Aspergillus and aflatoxin production and their inactivation processes and general microbial laboratory practices.
• Knowledge of nonthermal processes for inactivating foodborne microorganisms and aflatoxin mitigation.
• Minimum six months' experience in a food safety laboratory.
• Ability to operate and maintain equipment in a food safety laboratory.
• Knowledge of and experience with statistical packages.
• Must have effective written and oral communication skill

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