Director of Arkansas Food Innovation Center at the Market Center of Ozarks (AFIC @ MCO)

Description: The Department of Food Science at the University of Arkansas System Division of Agriculture manages the Arkansas Food Innovation Center (AFIC, https://afic.uada.edu/).  AFIC will extend its operations (fruits & vegetable processing plant and commercial kitchen portions) at the Market Center of the Ozarks (MCO), a 45,000-square-foot facility set to open in early 2024 in downtown Springdale, AR.  This facility is a part of  Northwest Arkansas Food Systems, an initiative focused on improving access to local food.  We are seeking a highly motivated and creative individual to provide leadership for the AFIC @ MCO.  The director will be an experienced food professional in food product and process development with preference being given to an individual having experience in the food industry or food entrepreneurship. The director will be the primary point of contact for the entity.

Responsibilities:

The director will be responsible for the overall leadership and management of the UADA MCO operations and report to the Department Head of Food Science within the University of Arkansas System Division of Agriculture. The director will have responsibility and authority for all AFIC @ MCO activities, budget, facilities, and personnel. Specific responsibilities will include:

• Lead start-up planning and development activities for AFIC @ MCO, including developing and executing early-stage fundraising, participating in meetings with construction, property management and funder teams, complete required facility operations preparation (e.g. acquiring appropriate food safety licenses, ensuring proper installation of equipment, etc.), and hire staff to support operations. Develop strategic partnerships with regional food system entities to generate interest in the MCO. Provide innovative leadership in engagement of food entrepreneurs and networks within the state and the region with the purpose of generating activities aligned with the center’s overall goal of stimulating local and regional food systems. This includes close collaboration with relevant research and extension programs at the University of Arkansas. Coordinate and manage the day-to-day operations, budget, personnel, and activities of the AFIC @ MCO. Provide exemplary and inspiring leadership for AFIC @ MCO and represent it locally, regionally, and nationally to make the MCO a premier center of excellence in local and regional food systems. Develop and execute a business plan linked to fee-for-service aimed to generate sufficient revenue through contracts, workshops, and other activities including grants to support personnel and future growth of the center. Develop and manage a committee of stakeholders, experts, and colleagues who will provide advice and guidance to MCO leadership on its activities.  Work with industry partners, entrepreneurs, and other stakeholders to effectively utilize the center’s facilities and equipment in creating and manufacturing new food products and processes. Other duties of this position will involve working with the MCO food hub entity (co-located in the MCO facility), MCO advisory committee, collaboratively working with other centers in the state, and finding suitable partners.

Salary and Benefits: Commensurate with qualifications and experience. This is a full-time twelve-month, staff position.

Application Deadline: Review of applications will begin on March 27, 2023 and will continue until a qualified candidate is identified. Apply here.

Application: Applicants should submit: 1) a letter of application, 2) a curriculum vitae detailing education background qualifications, experience, and publications, 3) a two-page statement of

vision for the role of produce processing and shared use kitchens supports regional food systems and strategies for achieving that vision, 4) a one-page diversity statement that includes their understanding of prior and/or ongoing experiences engaging with individuals from a broad range of backgrounds, and plans to attract clients of diverse background, and 5) names and contact information (including e-mail addresses) of three individuals who will serve as references.

Required Qualifications:

• M.S. in food science, chemical/bioprocess engineering, chemistry, microbiology, or closely related fields. An MBA degree with an undergraduate degree in food science, chemical/bioprocess engineering, chemistry, microbiology, or closely related fields. Minimum of 10 years of professional experience, including four (4) years in a supervisory or managerial capacity is required.  A proven background in food and agricultural industry and/or research and extension in academia is required. B.S. in food science, chemical/bioprocess engineering, chemistry, microbiology, or closely related fields is acceptable.  A Bachelor’s degree and either a pertinent professional license or four (4) years of directly related experience may be substituted for the Master’s degree. Substitution for a Master’s degree does not waive the other requirements, which are in addition to the substitution requirements. Evidence of leadership and supervisory experience with technical/professional staff. Experience in product and process development, entrepreneurship, and/or managing processing plants. Experience in successful grant‐writing Strong written and oral communication and interpersonal skills. Demonstrated ability to work effectively with other researchers and clientele groups. 

Desired Qualifications:

• Ph.D. in food science, chemical/bioprocess engineering, chemistry, microbiology, or closely related fields.  A minimum of seven years of professional experience, including 4 years in a supervisory or managerial capacity would be required.

Who to contact: Inquiries should be addressed to the Department Head, Dr. Jeyam Subbiah at jsubbiah@uark.edu.