Candidates qualified for the Assistant Specialist position should have a Master’s degree in the area of food science, food safety, microbiology, or related field, or expertise consistent with four to six years of training and/or experience in the relevant area of research and specialization, or possession of a relevant baccalaureate degree plus three or more years of research experience.
Knowledge of microbial detection methods for microorganisms in foods and related laboratory skills are required. Skills related to viral culturing and detection are preferred. Additionally, understanding of food regulations such as the Food Safety Modernization Act Preventive Controls for Human Food Rule and Produce Safety is required. Certifications in these courses and/or lead instructor status is preferred. The Assistant Specialist will also have experience conducting extension needs assessments and/or workshops.
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