Lecturer in Nutrition and Food Science - RGU04520

The Robert Gordon University

United Kingdom

December 25, 2021

Description

Job Summary

The School of Pharmacy & Life Sciences is a vibrant academic and clinical skills community that provides pharmacy and life sciences education in the North East of Scotland. The School is housed in a state-of-the-art building designed to provide a stimulating and enjoyable learning experience.

As a result of continued growth, the School is seeking to appoint a highly capable professional for a full time Lectureship in Food Science/Nutrition to support undergraduate and postgraduate course delivery.

As a lecturer you will be expected to develop your academic subject area and engage in high quality research in your field.

Informal inquiries may be made to Dr Marie Goua, Academic Strategic Lead for Biological Science, 01224 262 898, m.goua@rgu.ac.uk

Grade 7 Salary Scale: £35,326 – 40,927 Grade 8 Salary Scale: £42,149 – 50,296 Salary on appointment will be dependent upon experience.

Candidates with limited or no prior experience as an academic will be placed on the first point of the Grade 7 scale. Consideration will be given to offering an Academic Attraction Payment (adjusted annually) for those candidates who have specific industry knowledge, skills or, expertise which are required for the position.

Please see the job attachments for further information regarding the Grade 7 and Grade 8 criteria. Further guidance on Academic Attraction Payments can be found here.

This post in subject to the individual being required to join the PVG scheme. For more information, visit: https: // www. mygov.scot/pvg-scheme/

Job Description

RESPONSIBLE TO : Head of School

RESPONSIBLE FOR : No supervisory responsibility

PURPOSE OF POST : Support delivery of undergraduate and postgraduate teaching in nutrition and food science/technology, particularly on the BSc (Hons) Food, Nutrition and Human Health, accredited by the Association for Nutrition (AfN) and by the Institute of Food Science and Technology (IFST) and on the newly developed online MSc Public Health Nutrition. Develop own, high quality research as part of this appointment. Some additional inter- professional support across the other undergraduate and postgraduate courses within the School may be required.

PRINCIPAL DUTIES :

• Deliver teaching in nutrition, food science and technology and related areas in collaboration with the Academic Strategic Lead, Team Leader and module/course leader.

• Contribute to the teaching and supervision of food handling skills in an academic, laboratory and simulated learning environment.

• Contribute to the development of teaching and assessment in nutrition as part of a team.

• Develop high quality research in nutrition, or a related field.

• Utilise technology to support and enhance teaching.

• Be responsible for Health and Safety requirement for staff and students within the food handling and analytical science laboratories.

• Assist in planning of laboratory practical exercises and effective utilisation of resources.

• Undertake appropriate professional development.

• Assists in the supervision and visiting of students during their periods of work experience. • Promotes and markets the School and its courses to local, national and international clientele (including student recruitment).

• Perform other duties as assigned by the line manager or Head of School.

Candidates with limited/no lecturing experience can still be considered but will work to the Developing Academic. Full details of both roles can be found in the attached PDF.

Person Specification

ESSENTIAL REQUIREMENTS

Qualifications and Professional Memberships

First Degree in Food Science or Nutrition, or in a related field.

Knowledge

Knowledge of learning and teaching approaches related to food science and nutrition.

Experience

Experience of teaching and assessing topics in nutrition and food science, or related disciplines

Experience of developing learning and teaching sessions and courses for face- to-face and online delivery

Experience of independent research in food science, nutrition, or a related area (including publication in high-impact, peer reviewed publications).

Experience of ongoing professional development

DESIRABLE REQUIREMENTS

Qualifications and Professional Requirements

PhD or relevant professional experience in Food Science or Nutrition

Knowledge of food handling skills in nutrition

Food Safety and Hygiene Certificate

Evidence of relevant post-doctoral study and experience of independent grant success

Knowledge

Knowledge of food handling skills in nutrition

Experience

Evidence of relevant post-doctoral study and experience of independent grant success

Behaviours

Behaviour 1 : Communication - Ability to receive, understand and convey information requiring careful explanation and information of a complex or conceptual nature, in a clear and accurate manner

Behaviour 2 : Pastoral Care and Welfare - Experience of calming and reassuring those with work/study related problems who may be experiencing distress, dealing with difficult welfare situations or confidential matters and providing support for those in considerable distress or requiring long- term complex suppor

Behaviour 3 : Teaching and Learning Support - Experience of providing standard information or delivering teaching or training, designing content or learning materials within existing frameworks and developing innovative approaches to learning experience and the curriculum

Behaviour 4 : Service Delivery - Experience of exploring and adapting a service to meet customers' expectations and also identifying ways of improving standards

Behaviour 5 : Liaison and Networking - Experience of circulating information in an accurate and timely manner, working across team boundaries to build and strengthen working relationships, leading and developing internal networks to pursue a shared interest and leading and building external networks to enhance the work of the organisation

Behaviour 6 : Analysis and Research - Experience of identifying or designing data gathering and analytical methods appropriate for each investigation, and producing reports that identify key issues and findings

None

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