Campus

OSU-Stillwater

Contact Name & Email

Roy Escoubas, roy.escoubas@okstate.edu

Work Schedule

Monday through Friday, 8:00am-5:00pm with occasional evenings and weekends.

Appointment Length

Regular Continuous/Until Further Notice

Hiring Range

$52,200 - $80,000 Salary

Special Instructions to Applicants

For full consideration, please include a resume, cover letter and contact information for three professional references.

About this Position

ABOUT US:

For many, Oklahoma's food and agricultural industries evoke thoughts of what and cattle. While that is a rich part of Oklahoma's heritage and a significant portion of our economy, many of these commodities are currently sent to other states or even other countries for further processing into the bakery, meat, and other products that reach the consumers' table. We strive to help develop value-added enterprises to keep the products, jobs, and dollars in Oklahoma.

For more information, visit https://food.okstate.edu/

This position involves leadership and collaboration in the Food and Agricultural Products Center (FAPC) initiatives.

JOB SUMMARY:

• Participate as a team leader or member in all FAPC activities associated with the science, technology, art, and innovation for value-added dairy products.
• Lead, manage, and/or participate in client programs in value-added dairy foods product development, innovation, and in-plant technical assistance.
• Lead, manage, and/or participate in internal and external workshops and training sessions for value-added dairy foods.
• Lead, manage, and/or participate in education, instruction, and mentoring in value-added dairy food safety, sensory, manufacturing compliance and marketing issues.
• Work in partnership with the State Department of Agriculture, Food & Forestry to deliver programs in dairy products safety, best manufacturing practices, and facilities design.

There are lots of great reasons to work at OSU, check out our great benefits and eligibility at https://hr.okstate.edu/prospective-ee.html

Required Qualifications

• Bachelor's in Dairy Science, Food Science, Food Technology, Culinary Science and Technology, Food Chemistry, or related fields.
  (degree must be conferred on or before agreed upon start date)

• 5 years of experience in the dairy products manufacturing industry.

• Certifications, Registrations, and/or Licenses:

  The successful candidate must have or must commit to acquiring the following certifications before completing their 3 years of service in this position.  

  • International HACCP Alliance Accredited 
  • A Global Food Safety Initiative (GFSI) Platform Certification (at least one of the following: SQF, BRC, or Primus)
  • Research Chef’s Association (RCA) Skilled
  • Valid driver's license
• Skills, Proficiencies, and/or Knowledge:

  Ability to:

  • Engage industry personnel from line manufacturing to management
  • Understand value-added dairy food preparation, consumer preferences, sensory science & technology, dairy food law, regulatory agency compliance, customer specifications, and apply them to everyday value-added dairy food manufacturing situations.
  • Understand issues and difficulties in dairy food science & technology, culinary technology, and quality manufacturing and find solutions to solve them.
  • Strong computer and word processing skills
  • Strong competency to write project reports on dairy food science & technology, and final project reports.
  • Strong ability for oral expression, verbal defense of findings, and defense of actions

Preferred Qualifications

• Master's in Dairy Science, Food Science, Food Technology. Culinary Science and Technology, Food Chemistry, or closely related fields.

• At least 5 years of Business or Technology Management.

• Certifications, Registrations, and/or Licenses:

  The successful candidate must have or must commit to acquiring the following certifications before completing their 3 years of service in this position.  

  • International HACCP Alliance Accredited 
  • A Global Food Safety Initiative (GFSI) Platform Certification (at least one of the following: SQF, BRC, or Primus)
  • Research Chef’s Association (RCA) Skilled
• Skills, Proficiencies, and/or Knowledge:

  Ability to:

  • Engage industry personnel from line manufacturing to management
  • Understand value-added dairy food preparation, consumer preferences, sensory science & technology, dairy food law, regulatory agency compliance, customer specifications, and apply them to everyday value-added dairy food manufacturing situations.
  • Understand issues and difficulties in dairy food science & technology, culinary technology, and quality manufacturing and find solutions to solve them.
  • Strong computer and word processing skills
  • Strong competency to write project reports on dairy food science & technology, and final project reports.
  • Strong ability for oral expression, verbal defense of findings, and defense of actions