Lecturer – Food, Nutrition & Gastronomic Sensory Evaluation

Skills Group; Auckland; On-site; NZD 90,000 - 115,000; Full time

Benefits offered by this job

Health & wellbeing

Leave entitlements

KiwiSaver

Learning & development

Job summary

Skills Group in Auckland is seeking an experienced lecturer to teach food science, nutrition, dietary analysis and sensory evaluation through hands-on sessions, tastings and online learning. You will design applied learning connecting science with kitchen practice, menu development and service decisions.

You will support learners entering degree studies with feedback, develop culturally responsive assessments and contribute to moderation and programme improvements.

Qualifications

• Master’s degree at NZQCF Level 9 or higher in nutrition, food science, sensory science or allied field.
• Bachelor-level qualifications in culinary arts, nutrition or food science.
• Professional experience in human nutrition, dietary analysis or sensory evaluation of food and wine.
• Teaching qualification or willingness to obtain one; experience or willingness to teach in bicultural Te Tiriti o Waitangi context.
• Clear communication and collaborative approach to learner success.

Responsibilities

• Teach food science, nutrition, dietary analysis and gastronomic sensory evaluation through practical sessions, tastings, tutorials and online learning.
• Design applied learning linking evidence with kitchen practice, menu development, products and service decisions.
• Support learners’ transition into degree-level study with constructive feedback.
• Develop culturally responsive assessments and learning resources and contribute to moderation and programme improvement.
• Supervise work-integrated learning and contribute to applied industry research supervision.
• Develop research activity while maintaining safe, inclusive learning environments including allergen management and tasting practices.

Skills

Teaching

Communication

Research supervision

Bicultural capability

Education

Master’s degree (NZQCF Level 9+) in nutrition/food science

Bachelor’s degree in Culinary Arts / Nutrition / Food Science

Job description

What you’ll be doing

• Teach food science, nutrition, dietary analysis and gastronomic sensory evaluation through practical sessions, tastings, tutorials and online learning.
• Design applied learning that connects scientific evidence with kitchen practice, menu development, food products and service decisions.
• Support learners’ transition into degree-level study, building confidence, academic skills and independent thinking through constructive feedback.
• Develop culturally responsive assessments and learning resources and contribute to moderation and programme improvement.
• Supervise work-integrated learning and contribute to applied industry research supervision, initially alongside experienced colleagues.
• Develop your research and scholarly activity while maintaining safe, inclusive learning environments, including allergen management and responsible tasting practices.

What you’ll bring

Essential requirements:

• A completed Master’s degree at NZQCF Level 9 or higher in nutrition, food science, food innovation, sensory science, gastronomy or an allied field.
• Relevant culinary, nutrition or food science qualifications, such as a Bachelor of Culinary Arts, Bachelor of Science or equivalent.
• Relevant professional experience in human nutrition, dietary analysis or sensory evaluation of food and wine, for example, as a chef, nutritionist, dietitian, food scientist or sensory analyst.
• Demonstrated current engagement in relevant research or scholarly activity, evidenced by research outputs, active projects or research supervision.
• A teaching qualification, or willingness to obtain one and experience or willingness to teach in a bicultural context consistent with Te Tiriti o Waitangi, incorporating Māori and Pasifika food knowledge.
• Clear communication, attentive listening and an empathetic, proactive approach to learner success, with the ability to think independently and collaborate with colleagues.

Desirable:

Desirable: A relevant doctorate or current doctoral study, degree-level teaching experience and experience supporting first-year learners or supervising applied projects would be valued. Sensory or wine qualifications, industry networks, te reo Māori capability or experience within Māori and Pasifika frameworks, and responsible use of AI in teaching or practice are also welcome.

The role may involve occasional evening, weekend or off-site activities for tastings, practical assessments, industry events or field trips.

Why join Skills Group?

Bring your specialist knowledge into a role where learners can put it into practice. You’ll work with culinary professionals and academic colleagues, contribute ideas to the curriculum, and grow your teaching, research and supervision capability.

Our culture is grounded in Joy, Manaakitanga, Grow and Bold. We encourage curiosity, value the perspectives people bring, and support each other to keep learning.

Benefits that back you

• Health & wellbeing: Fully subsidised Southern Cross medical insurance, TELUS Health Employee Assistance Programme (EAP), and annual flu vaccinations.
• Leave: Birthday leave, long service leave, and enhanced bereavement leave.
• Financial benefits: 3.5% KiwiSaver contribution, 2% SuperLife contribution, and a $500 employee referral bonus.
• Learning & development: Two paid learning hours each week, LinkedIn Learning access, Future Fit development opportunities, and ongoing professional growth support.

Ready to spark curiosity and deepen the way future culinary professionals think about food?