Research Assistant Professor & FPIC Coordinator

Summary

The Food Product Innovation Center (FPIC or FoodPIC) at Alabama A&M University operates as an outreach and academic (teaching/research) facility. FPIC is seeking a research faculty & coordinator to build the framework for small‑business entrepreneurs through the entire ideation to commercialization process. The individual will facilitate and coordinate client projects, manage quality and food safety, and collaborate with the FoodPIC team (ACES Extension Specialists/faculty and staff in the Food Science program).

AAMU’s FoodPIC operates as an outreach and research facility. The person will be responsible for all activities associated with research and execution of food product ideation through market commercialization. The position includes the following responsibilities (percentages of time):

• Facility Quality and Safety – manage the facility’s quality system, including lab and test equipment calibration, facility sanitation, execution of facility GMPs, and associated documentation (40%).
• Product and Process Development – conduct product development (beverage, sauce, confectionery, etc.) which entails initial design, project planning, execution, marketing, nutrition labeling and specifications, product testing, and project reporting while coordinating activities with Extension stakeholders (40%).
• Coaching and Training – provide coaching and training to clients in the use of the facility and requirements of clients, conduct research projects, and develop educational material (10%).
• Facility Use Execution – operate all food processing and laboratory equipment and participate in sanitation work as required by projects.

This is a 12‑month non‑tenure track position.

• Requires at least a PhD degree in the field of Food Science.
• Experience with food innovation, including a proven record with small‑business, minority‑owned, and limited‑resource entrepreneurs/farmers in the development and transfer of food processing technologies for farm‑to‑fork.
• Proven training and consultation services to small to medium businesses in food formulation, concept development/testing/marketing, prototype development, scale‑up technology, and statistics design and experimentation.

• Record of comprehensive food science skills displayed through projects, publications, presentations, and work history.
• Working knowledge of food chemistry, microbiology, analysis, consumer and sensory science, processing, and statistics.
• History of coordinating and leading projects with small business, minority‑owned, limited‑resource entrepreneurs.
• Experience developing formulations, processing guidelines, and nutrition labeling guidelines for new food products manufactured by small‑business and minority‑owned entrepreneurs.
• Technical writing proficiency through peer‑reviewed publications, manuals, and technical bulletins.
• Experience submitting competitive and non‑competitive proposals to federal agencies, NGOs, and the private sector for securing funding.
• Research and development skills, including test planning, vendor coordination, equipment operation, food analysis, and statistical principles.
• Understanding and practice of food safety principles and regulatory requirements for safe and compliant plant operations.
• Ability to set up and operate pilot‐scale equipment, lift and weigh food ingredients of 40 pounds or less, and perform manual production and laboratory tasks while standing.
• Driving as needed to perform job duties.
• Development of a multidisciplinary, independent Food Product Innovation Center client database.
• Collaboration in interdisciplinary research activities and academic programs to promote a self‑sustaining food science enterprise.
• Ability to provide lab testing as a fee‑for‑service to small businesses, minority‑owned, limited‑resource entrepreneurs, confirming state and federal requirements are met.

Candidate will be expected to support budgeting activities for FoodPIC operations and business development.