Duties/Pligte
Curriculum development and review, including module content, assessment design and moderation, and undergraduate teaching, learning, and evaluation in the Food Science 488 - Food Chemistry and Analysis module.
Planning and delivery of additional food science lectures at undergraduate and postgraduate levels, as required.
Developing and implementing innovative teaching and learning approaches to enhance student engagement and learning outcomes.
Preparing module content and assessment materials, including module outlines, lecture materials, assignments, assessments, and supporting learning resources.
Evaluating and grading undergraduate students' coursework, assignments, tests and examinations.
Guiding and mentoring undergraduate and postgraduate students on individual and group research projects.
Supervision and co-supervision of master's and doctoral (PhD) students.
Establishing, maintaining and growing an active and productive research programme in food chemistry, biochemistry and analysis (including non-destructive analytical techniques), aligned with the broader departmental research focus.
Publishing research outcomes in relevant peer-reviewed journals.
Sourcing, acquisition, and management of external research funding.
Developing and maintaining national and international research and industry partnerships and networks.
Contributing to academic administration and service delivery at departmental and Faculty levels.
Participating in community engagement and outreach activities, aligned with the University's strategic objectives.
Consulting with students during office hours to discuss module content, clarify expectations, or address academic concerns.
Job Requirements/Pos Vereistes
PhD in food science, preferably with a strong specialisation in food chemistry, food biochemistry and food analysis.
Practical and theoretical expertise in food analysis, including experience with non-destructive analytical techniques (e.g. spectroscopic methods).
Experience or ability to teach food chemistry at undergraduate and postgraduate levels, including both theoretical and practical components, within a tertiary education context commensurate with the level of appointment.
The ability or experience to supervise postgraduate students at master's and doctoral levels commensurate with the level of appointment.
A research record with peer-reviewed publications in the area of specialisation commensurate with the level of appointment.
The ability, or proven potential, to source and secure external research funding commensurate with the level of appointment.
The ability to manage and operate a food chemistry and analysis research laboratory, including facilities for instrumental and non-destructive analytical techniques.
Competence in the development, set-up, and application of analytical techniques for the analysis of food products.
Proficiency in standard computer software (e.g. Microsoft Word, Excel and PowerPoint).
Demonstrated competence in statistical and data analysis, including experimental design, analysis of variance (ANOVA), and multivariate data analysis.
Recommendation/Aanbeveling
Recognition within the field or discipline on a national and/or international level.
A keen interest in a research field that is a good fit with the departmental research profile.
Experience with chemometric and data-analysis software (e.g. Unscrambler, SIMCA, MATLAB, R, PLS Toolbox, or equivalent tools) will be advantageous.
Relevant experience in industry-related, applied research.
Relevant computer proficiency.
Relevant proficiency in statistics.
Language proficiency for a multilingual university.
Proven leadership ability.
Proven competence to handle multiple tasks independently, under time pressure.
Proven competence to function well within a group but also to work independently.
Sound interpersonal skills.
NRF-rating or equivalent.
Closing Date: 25-Mar-2026