Educational Specialist

Educational Specialist (Sensory Coordinator)

Under general supervision, manage the Wahiawa Value-Added Product Development Center (WVAPDC) sensory program.

Coordinate sensory and consumer testing services for WVAPDC clients, collaborators, entrepreneurs, and industry partners.

Consult with potential research collaborators and industrial clientele about sensory and consumer testing, and prepare written letter proposals suggesting a testing strategy (if appropriate) to handle these questions.

Responsible for the completion of industry contracts and services testing agreements including methods for consumer recruitment, training, sample preparation and evaluation, data collection, analysis, interpretation and liaising with University of Hawaii's Office of Research Compliance, as needed.

Upon completion of industry contracts and service testing agreements, develop written technical reports to communicate testing results.

Collaborate with the Product Development Manager and Center staff with sensory evaluation client projects and other Product Development lab tasks.

Train and assist consumers hired or volunteering as test subjects.

Collaborate with other WVAPDC staff in order to successfully complete extramural grants/contracts and industry services testing agreements.

Manage routine supply purchases, developing/managing a structured sensory testing room at the Wahiawa Value-Added Product Development Center.

Implement and manage sensory and consumer research projects, and assist with the determination of appropriate research procedures and data analysis techniques, including statistical, qualitative and other quantitative analysis methods

Train student interns, graduate students and temporary staff in research methods, data collection techniques, statistical software, and product preparation skills used for sensory and consumer testing.

Assist with the development and implementation of workshops, short courses, seminars and lectures.

Attend and/or present research results at WVAPDC conferences, symposia, and meetings.

Other duties as assigned.

Possession of a baccalaureate degree in Food Science, Sensory Science, Food Technology, or related field, and 3 years of progressively responsible professional experience with consumer/sensory science; or any equivalent combination of education and/or professional work experience which provides the required education, knowledge, skills and abilities as indicated.

Considerable working knowledge of principles, practices and techniques in the area of sensory science–including, but not limited to, sensory evaluation and/or consumer research studies (academic, industry, or applied setting), data collection, basic statistical analysis, and reporting of sensory or consumer research results–as demonstrated by the broad knowledge of the full range of pertinent standard and evolving concepts, principles and methodologies.

Considerable working knowledge and understanding of applicable federal and state laws, rules, regulations and theories and systems associated with sensory science.

Demonstrated ability to resolve wide ranging complex problems through the use of creative reasoning and logic to accurately determine the cause of the problems and the resolution of the problems in an effective, innovative and timely manner.

Demonstrated ability to interpret and present information and ideas clearly and accurately in writing, verbally and by preparation of reports and other materials.

Demonstrated ability to operate a personal computer, apply word processing software.

Familiarity with sensory software or data analysis tools (e.g., Compusense, RedJade, XLSTAT, R, SPSS, or similar)

If applicable, for supervisory work, demonstrated ability to lead subordinates, manage work priorities and projects, and manage employee relations.

Experience with data collection, basic statistical analysis, and reporting of sensory or consumer research results.

Ability to work effectively with a diverse group of faculty, staff, students, and clients in the public and private sectors.

Ability to attend off-site meetings in a timely manner and work evenings and weekends as required.

Master's degree in Sensory Food Science or MBA with graduate experience in sensory/consumer analysis and/or Market Research.

Progressively responsible professional experience in consumer/sensory science, managing or coordinating sensory or consumer research programs, with IRB processes or human subjects research compliance requirements.

Record of successful work in experimental design, data analysis, technical reporting, and scientific presentation.

Experience working on grant-funded or contract research projects.