Research Manager, Food Science Sensory & Biochar Labs

Salary Grade: 30E

Context of the Job:

The Research Manager provides leadership strategic direction and operational oversight for teaching research and industry-sponsored activities within the Center for Food Sensory Characterization and Novel Processing (FSCNP) and Biochar Labs.

This position directs laboratory operations sensory program management food composition and quality analysis pilot-scale processing support personnel supervision client relations regulatory compliance and outreach activities.

Working closely with the Centers Director faculty graduate students research staff industry partners and departmental administrative staff the Research Manager ensures that all laboratory and sensory activities are conducted safely efficiently and in compliance with university and regulatory standards. The position supports both academic research and revenue-generating industry projects.

Major Responsibilities:

Program & Laboratory Operations Leadership

• Plan direct and oversee daily operations of sensory and analytical laboratories.
• Develop implement and maintain laboratory policies workflows SOPs and quality control documentation.
• Ensure compliance with university policies and regulatory standards (GMP GLP HACCP food safety chemical hygiene biosafety).
• Supervise train mentor and evaluate laboratory personnel student employees and technical staff; support ongoing professional development.
• Maintain current knowledge of analytical techniques sensory methodologies and instrumentation relevant to food and agricultural materials.
• Ensure laboratory methods instrumentation and quality procedures meet client needs and intended applications.
• Maintain inventory of chemicals ingredients and supplies; coordinate sample receiving and storage.
• Calibrate troubleshoot and maintain laboratory and sensory equipment.
• Implement continuous improvements in laboratory efficiency data quality and workflows.

Sensory Program & Industry Project Management

• Design coordinate and oversee sensory evaluation studies (e.g. discrimination descriptive analysis consumer testing) for research and industry clients.
• Develop sensory test plans aligned with sponsor objectives and ensure compliance with study protocols and timelines.
• Recruit train screen and monitor sensory panelists to ensure high-quality reliable data.
• Oversee preparation coding blinding and handling of sensory samples under strict safety and quality standards.
• Manage multiple concurrent projects ensuring deadlines and deliverables are met.
• Maintain clear communication with industry sponsors regarding study progress coordination and outcomes.
• Analyze sensory data using appropriate statistical tools and software.
• Prepare technical reports presentations and client-ready summaries.
• Ensure confidentiality documentation integrity and compliance for all proprietary and sponsored research activities.
• Ensure sensory facilities and documentation meet internal quality and regulatory standards.

Food and Biochar Composition Quality & Analytical Testing

• Oversee chemical physical and microbiological analyses including moisture ash pH color texture rheology volatile compounds nutrient profiling and related quality measures.
• Conduct fundamental characterizations of biochar including bulk density rare earth elements heavy metals porosity surface area PAH content and elemental composition.
• Operate maintain and troubleshoot advanced instrumentation (e.g. GCMS HPLC ICP-OES spectrophotometers texture analyzers thermal analysis systems).
• Develop optimize and validate analytical methods in accordance with QA/QC standards.
• Interpret analytical results and prepare detailed reports for faculty researchers and external clients.
• Ensure accurate documentation and compliance with laboratory recordkeeping requirements.

Food Processing & Product Development Support

• Direct and support pilot-scale and bench-scale processing trials including formulation adjustments optimization and prototype development.
• Evaluate ingredient functionality processing performance and product stability under varied conditions.
• Support new product development through ingredient screening functional testing and performance comparisons.
• Collaborate with cross-functional teams (R&D quality assurance engineering) to troubleshoot products and process challenges.
• Develop and maintain SOPs for processing operations and laboratory workflows.

Outreach & Education

• Develop educational materials such as fact sheets bulletins SOPs QC documentation and technical presentations.
• Provide laboratory tours demonstrations and technical outreach to stakeholders.
• Communicate scientific findings effectively to both technical and non-technical audiences.

Qualifications:

• Bachelors degree required (Masters degree or PhD preferred) in Food Science Sensory Science Analytical Chemistry Agricultural Sciences or experience in a related field and four years of progressively responsible experience in sensory science food analysis laboratory management or industry-sponsored research or equivalent combination of education and experience.
• Experience managing complex laboratory operations and multiple simultaneous projects.
• Demonstrated supervisory experience.
• Certification or formal training in sensory science methodologies.
• Proficiency with statistical analysis software (e.g. R SAS SPSS XLSTAT).
• Experience in a university or research-intensive environment.
• Experience managing complex laboratory operations and multiple simultaneous projects.
• Knowledge of food safety laboratory safety and quality assurance standards.
• Strong analytical organizational and communication skills.

Special Requirements:

• Ability to work in laboratory sensory and food processing environments.
• Ability to stand for extended periods and perform firsthand technical activities.
• Ability to lift 3050 lbs. as required.
• Ability to wear required personal protective equipment.
• Willingness to work occasional extended hours during project deadlines or sensory testing schedules.