Minimum/Required Qualifications Minimum Qualifications for All Ranks B.S or higher in Culinary/ Food Science. 2 years of experience working in a culinary, food or product development position. Prior research experience Demonstrated ability to communicate technical information effectively orally and in writing. Strong ability to multi-task and work on multiple projects. Ability to identify and describe taste, and flavor for food & beverages. Understanding and ability to operate basic kitchen and lab equipment. Demonstrated ability to work as part of a team and show a willingness to promote teamwork. Ability to manage time effectively with minimal supervision. Computer skills- Word, Excel, Outlook, PowerPoint. Demonstrable commitment to promoting and enhancing diversity. Additional Required Qualifications for the Senior Faculty Research Assistant I rank: Four years of professional experience conducting research in food science, agriculture or related field. Strong record of peer-reviewed publication and presentation in food science, agriculture or related field. Position Duties 75% Extramural Research Contracts and Product Development Client Services 10% FIC Departmental Collaborative Duties 10% International Research Contracts and Product Development Client Services 5% Service Full Consideration Date: 6/21/2024 See posting for complete list of duties and qualifications. OSU commits to inclusive excellence by advancing equity and diversity in all that we do. We are an Affirmative Action/Equal Opportunity employer, and particularly encourage applications from members of historically underrepresented racial/ethnic groups, women, individuals with disabilities, veterans, LGBTQ community members, and others who demonstrate the ability to help us achieve our vision of a diverse and inclusive community.