Food Safety Research Associate

University of Georgia; Athens (GA); On-site; USD 40,000 - 61,000; Full time

Job summary

University of Georgia in Athens, GA seeks a Food Safety Research Associate to support research in home food preservation and safety laboratories. The role focuses on developing and validating recipes and processing methods, including canning, fermentation, and freeze-drying, using thermal processing and microbiology methods.

The position involves independent project planning, data analysis, and reporting; supervision of students; and contributing to publications and conferences.

Qualifications

• Bachelor's degree in a related science field with relevant professional experience (2+ years).
• Experience with home food preservation, food safety, or related research preferred.

Responsibilities

• Develop and validate home food preservation recipes and processing methods.
• Plan, execute, and analyze controlled research studies; supervise graduate students.
• Prepare technical reports and publish findings; present at conferences.

Skills

Food safety

Microbiology

Biosafety

Data analysis (R)

Education

Bachelor's degree in a related field

Tools

BSL-2 lab experience

Statistical software (R)

Job description

Posting Details

Posting Number: S16010P

Working Title: Food Safety Research Associate

Department: FACS-Nutritional Sciences

Posting Type: External

Retirement Plan: TRS or ORP

Employment Type: Employee

Benefits Eligibility: Benefits Eligible

Full/Part time: Full Time

Work Schedule: Full-time 40 hrs

Advertised Salary: $40,409 - $60,613

Posting Date: 11/05/2026

Open until filled: Yes

Proposed Starting Date: 01/01/2027

Location of Vacancy: Athens Area

EEO Policy Statement

The University of Georgia is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to age, color, disability, genetic information, national origin, race, religion, sex, or veteran status or other protected status. Persons needing accommodations or assistance with the accessibility of materials related to this search are encouraged to contact Central HR ([e-mail]).

USG Core Values Statement

The University System of Georgia is comprised of our 25 institutions of higher education and learning, as well the System Office. Our USG Statement of Core Values are Integrity, Excellence, Accountability, and Respect. These values serve as the foundation for all that we do as an organization, and each USG community member is responsible for demonstrating and upholding these standards. More details on the USG Statement of Core Values and Code of Conduct are available in USG Board Policy 08.02.18.01.02.

Additionally, USG supports Freedom of Expression as stated in Board Policy 06.05 Freedom of Expression and Academic Freedom.

Position Information

Classification Title: Res Associate-Life Science II

FLSA: Exempt

FTE: 1.0

Minimum Qualifications

Bachelor's degree in a related field of science and 2 years of professional experience

Preferred Qualifications

Preferred experience working in Biosafety Level 2 ( BSL -2) laboratories and handling or working with foodborne pathogens

Position Summary

This position supports research in the home food preservation and food safety laboratories in the Department of Nutritional Sciences and the National Center for Home Food Preservation ( NCHFP ). The primary purpose of the position is to develop and validate new home food preservation recipes and processes, including home canning, fermentation, and freeze-drying, using thermal processing and food microbiology methods.

The professional will independently plan and run research projects, assist graduate students with their research, and maintain laboratory equipment and records. The professional will also analyze data, write technical reports, and present findings at professional conferences.

This is a limited-term, grant-funded position and is expected to conclude 1 year from the start date. The position may be extended beyond the initial term, contingent upon the availability of continued funding.

Knowledge, Skills, Abilities and/or Competencies

• Basic knowledge of thermal processing principles for low-acid and acidified foods, including heat penetration testing, process lethality (F-value) calculation, and cold spot determination.
• Knowledge of food microbiology and food safety hazards relevant to home preservation (e.g., Clostridium botulinum, Listeria monocytogenes, Salmonella, E. coli O157:H7, spoilage organisms), including the use of surrogate organisms.
• Ability to apply skills in standard microbiological methods: aseptic technique, media preparation, plating and enumeration, inoculation and challenge studies, and work under Biosafety Level 2 ( BSL -2) conditions.
• Ability to apply skills in physicochemical analyses used to verify food safety, such as pH, titratable acidity, water activity, moisture content, and salt content.
• Ability to use thermocouples, data loggers, and related software to collect and interpret temperature data.
• Ability to design experiments, analyze data using statistical software (e.g., R), and interpret results.
• Good scientific writing skills for reports, and recipe documentation
• Ability to work independently, manage multiple projects, and keep accurate, detailed laboratory records.
• Ability to train and work cooperatively with graduate and undergraduate students, faculty, and outside collaborators.
• Knowledge of laboratory safety, biosafety, and chemical hygiene practices.

Physical Demands

• Perform work in a research laboratory and test kitchen
• Standing and walking for extended periods, repetitive hand motions
• Lifting and carrying up to 50 pounds (e.g., filled canners, cases of jars, produce).
• Regular work around hot surfaces, boiling liquids, steam, and pressurized equipment, and handling of microbial cultures (including BSL -2 organisms) and laboratory chemicals. Personal protective equipment is required in this role.
• Occasional travel to conferences and Extension meetings.

Is driving a responsibility of this position?

No

Is this a Position of Trust?

Yes

Does this position have operation, access, or control of financial resources?

No

Does this position require a P-Card?

No

Is having a P-Card an essential function of this position?

No

Does this position have direct interaction or care of children under the age of 18 or direct patient care?

No

Does this position have Security Access (e.g., public safety, IT security, personnel records, patient records, or access to chemicals and medications)

Yes

Credit and P-Card policy

Be advised a credit check will be required for all positions with financial responsibilities. For additional information about the credit check criteria, visit the UGA Credit Background Check website.

Background Investigation Policy

Offers of employment are contingent upon completion of a background investigation including, a criminal background check demonstrating your eligibility for employment with the University of Georgia; confirmation of the credentials and employment history reflected in your application materials (including reference checks) as they relate to the job-based requirements of the position applied for; and, if applicable, a satisfactory credit check. You may also be subject to a pre-employment drug test for positions with high-risk responsibilities, if applicable. Please visit the UGA Background Check website.

Duties/Responsibilities

Percentage of time: 50

• Develop, evaluate, and validate new home food preservation recipes and processing methods, including canning, fermentation, and freeze-drying, by establishing and refining processing parameters to ensure food safety and quality.
• Independently design, execute, and analyze controlled research studies involving heat penetration testing, process lethality calculations, acidification and fermentation studies, and microbial challenge or inoculation studies to establish safe processing procedures.
• Prepare and maintain documentation of validated recipes, experimental methodologies, and supporting research findings for scientific review and publication by the National Center for Home Food Preservation ( NCHFP ).

Percentage of time: 20

• Independently plan and carry out research projects in thermal processing and food microbiology.
• Perform microbiological analyses (culture preparation, inoculation, plating, enumeration) and physicochemical analyses (pH, titratable acidity, water activity, moisture) following established and newly developed protocols.

Percentage of time: 15

• Oversee and assist graduate students with their research projects.
• Train students on laboratory methods, equipment, and safety procedures
• Support students and help with experimental design, sample preparation, data collection, and troubleshooting.

Percentage of time: 10

• Manage, analyze, and interpret research data using statistical software.
• Prepare technical reports, project summaries, and recipe documentation for supervisor, NCHFP , and funding agencies.
• Present research findings at scheduled conferences.

Percentage of time: 5

• Maintain laboratory and test kitchen operations: calibrate and maintain equipment (canners, freeze-dryers, thermocouples, data loggers, incubators), order supplies and food ingredients, maintain inventory and records.
• Write and update standard operating procedures, and ensure compliance with biosafety and chemical safety requirements.
• Travel to conferences and Extension meetings.

Contact Information

Recruitment Contact

Recruitment Contact Name: Monica Johnson

Recruitment Contact Email: [e-mail]

Recruitment Contact Phone: [e-mail]

Posting Specific Questions

Required fields are indicated with an asterisk (*).

Applicant Documents

1. Resume/CV
2. Cover Letter
3. List of References with Contact Information