Research and Extension Associate in Value-Added Processing
- Employer
- Kentucky State University
- Location
- Kentucky, United States
- Salary
- Salary Not Specified
- Date posted
- May 12, 2023
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- TITLE: Research and Extension Associate in Value-Added
Processing
DEPARTMENT: Land Grant Program
REPORTS TO: Dean, College of Agriculture, Community and the Sciences
EFFECTIVE DATE: Position will Remain Open until Filled
EMPLOYMENT STATUS: Full-time
EMPLOYMENT CLASSIFICATION: Exempt
PRINCIPAL PURPOSE OF JOB: The Research and Extension Associate Position in Value Added Processing in the Kentucky State University (KSU) Land Grant Program (LGP) will serve as a support person for the research programs in the Certificate Programs in Fermentation and Distillation Science and Horticulture research program.
SCOPE OF RESPONSIBILITY: The Research and Extension Associate Position in Value Added Processing in the KSU-LGP will serve as a support person for the research programs in the Certificate Programs in Fermentation and Distillation Science and Horticulture research program. Research and Extension duties included managing lab aspects involved in the Food Safety Program, sustainability kitchen for demonstration of value-added fermented foods, fruit and vegetable processing, developing HACCP and SOP plans for the processing of fermented foods in the sustainability kitchen, developing approved recipes for use in the sustainability kitchen, leading fermented foods and beverages, fruit and vegetable processing workshops, and assisting stakeholders on Research and Extension questions related to Safe of Fermented Foods, fruit and vegetable processing. Coordinating efforts to provide educational and outreach materials and demonstrations for small, limited resource, and minority stakeholders. Establishing connections with fermentation and distillation businesses to support fermentation and distillation program and research.
ESSENTIAL JOB FUNCTIONS:
1. To manage and maintain the fermentation and food safety lab, sustainability kitchen and trailer for use by staff and stakeholders.
2. Develop HACCP and SOP plans, and approved recipes for use in value-added fermented foods utilizing the sustainability kitchen.
3. Work with local health department and state officials to ensure kitchen is properly permitted and compliant with regulations.
4. Assist stakeholders with steps required for product development and sales, including food safety trainings, recipe development and approval, and label approval.
5. Lead value-added fermented foods, fruit and vegetable processing workshops for small entrepreneurs, students, and farmers.
6. Develop and make presentations on value-added fermented foods, fruit and vegetable fruit and vegetable processing to stakeholders and students.
7. Work with stakeholders on Extension related questions related to value-added fermented foods, fruit and vegetable fruit and vegetable processing through answering emails, phone calls, and letters, as well as occasional site visits to grower’s sites.
8. Manage and oversee mobile refrigeration units.
9. Oversee management of Healthy Food Initiative demonstration garden.
10. Lead surveys for development of value-added products including fermented foods and beverages.
11. Coordinate efforts related to demonstration projects related to development of value-added products from KY produced crops and food insecurity initiatives.
OTHER DUTIES: The position will conduct other duties as required.
QUALIFICATIONS: Required: M.S. in Agriculture, Environmental Studies, Biology, or Science Education. One to three years of relevant experience preferred
Licensing and Certifications
Food Managers Certification
Better Processing Control School (BPCS)
Hazard Analysis and Critical Control Point (HACCP) training
KNOWLEDGE, SKILLS, and ABILITIES:
• Knowledge of food safety and processing regulations.
• Knowledge of horticultural crop production practices.
• Knowledge of local food systems.
• Ability to obtain food managers certification
• Knowledge of experimental design.
• Effective oral and writing skills.
• Computer literacy.
• Ability to work cooperatively in a team effort is required.
• Initiative, resourcefulness, punctuality, and ability to work independently are essential.
• Ability to lift 50 lb or more
• Travel and overnight stays may be necessary
PHYSICAL REQUIREMENTS:
• Work involves some exposure to unusual elements, such as extreme temperatures, dust, water, smoke, and/or unpleasant odors.
• This job involves travel. The position will have statewide responsibilities.
KENTUCKY STATE UNIVERSITY is an Equal Opportunity Employer
The functions, qualifications, knowledge/skills, and physical requirements listed in this job description represent the essential duties of the job, which the incumbent must be able to perform either with or without reasonable accommodation. The Job Functions listed do not necessarily include all activities that the individual may perform. The College of Agriculture, Community, and the Sciences strives for inclusive excellence and is interested in qualified candidates who can contribute to this effort through their research, teaching, and/or Extension programs
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