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Position Summary

The Mayhew Lab in the Department of Food Science and Human Nutrition is hiring a Research Assistant I who will assist in managing daily operations in the lab and conducting research studies on sensory evaluation of foods. The successful candidate will contribute to research that aims to positively impact health and food quality by generating knowledge on the relationship between foods’ composition and their sensory properties.

Major responsibilities of this position include:

+ Assist in running sensory studies. Responsibilities may include recruiting research subjects, preparing samples for sensory evaluation, creating webforms for studies, managing staff and subject schedules for studies, obtaining informed consent and ensuring compliance with IRB-approved protocols, organizing data, analyzing data, conducting literature searches, and writing reports.

+ Assist in instrumental characterization of samples. Responsibilities may include analyzing samples via Gas-Chromatography/Mass-Spectrometry (GC/MS), GC-Olfactometry, Texture Analysis (TA), High Pressure Liquid Chromatography (HPLC), water activity meters, colorimeters, etc., and organizing and analyzing data collected through these techniques.

+ Assist in lab management. Responsibilities may include maintaining an inventory and purchasing supplies, maintaining and calibrating lab instruments, overseeing compliance with university and lab safety standards, maintaining cleanliness and organizational systems in the lab, scheduling lab meetings, and training and supervising undergraduate research assistants.

Minimum Requirements

Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in food science, human nutrition, psychology, neuroscience or chemistry or other related science fields; one to three years of related and progressively more responsible or expansive work experience in standard laboratory procedures and safety requirements and performing analytical and research techniques in an area related to research being performed; or an equivalent combination of education and experience.

Desired Qualifications

+ Experience conducting research studies involving human participants

+ Wet lab experience, including working safely with chemicals, converting between mass/volume/moles, pipetting, and using analytical balance

+ Experience with analytical chemistry or food analysis instruments and techniques, such as GC/MS, HPLC, or TA

+ Proficiency with technology (computers, tablets) and office software (Microsoft Word, Excel, Outlook, PowerPoint)

+ Curious and enthusiastic about research

+ Willing to taste diverse food and beverage samples and describe them

+ Strong written and oral communication skills

+ Must be comfortable talking to people (explaining research protocols to subjects, training student workers, etc.)

+ Good organizational skills and attention to detail

+ Independent and proactive in their work

+ Statistical analysis and programming background is a plus (R, python, SAS, etc.)

+ Experience with survey design and software's (REDCap, RedJade, Qualtrics, etc.) is a plus

+ Experience writing and following IRB protocols and managing confidential data is a plus

Equal Employment Opportunity Statement

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.

Required Application Materials

Cover letter and CV/Resume

Work Hours

STANDARD 8-5

Description of End Date

This is an off-dated position funded for one year from date of hire with possible extension contingent upon funding renewal.

Website

HTTPS://WWW.CANR.MSU.EDU/FSHN/

Bidding eligibility ends June 3, 2025 at 11:55 P.M.