Lecturer in Consumer Sciences (nGAP) (P003792) at North West University

Job description

PURPOSE OF THE POSITION

The Lecture should be able:

• Make contributions to the teaching effort of the subject effort of the subject group Consumer Sciences and the school of Applied Health Sciences.
• Provide supervision to post graduate students, conduct research, and present undergraduate lectures and -practical sessions in the specialization areas of Foods and /or Food Science and/or Food Product management and/or Consumer Behaviour Studies.
• Collaborate with various relevant role players in the industry.
• Build on the existing strengths of the subject group and play a role in scholarship, research and/or professional activities.
• Since this is an nGAP position, the candidate will be expected to register for and complete his/her doctoral studies, participate Successfully in the DHET’s Staffing South Africa’s Universities Development Programme, and work under the supervision of an appointed mentor.

KEY RESPONSIBILITIES:

Teaching and learning, including postgraduate supervision 

• Support with teaching and learning of undergraduate modules in the specialisation areas of Foods and/or Food Science and/or Food Product management and/or Sensory foods and/or Consumer Behaviour Studies.
• Supervising postgraduate students.
• Conduct of practical classes, demonstrations and workshops.
• Actively involved in the development of new courses where needed.
• Organise and lead official undergraduate field excursions.

Research innovation, and/or creative outputs

• Initiate research projects in Foods and/or Food-related Consumer Research which will complement the current research focus.
• Conduct research, publish and attend Food- and Consumer Science conferences.
• Maintain academic scholarship and involvement in professional activities and contribute to professional organisatioins.

Research Academic leadership management, and service to the university

• Assists add/or take proactive actions to develop and train students and members of the subject group.
• Serve on related research/ethics/integrity/ faculty/ school/management committees.
• The ability to handle general academic administration.
• Strong interpersonal skills and team player.
• The ability to serve as a mentor.

Social responsiveness

• Leading in community engagement activities/projects.
• To develop community- focused on Foods and/or Food-related Consumer projects.
• Participate in ongoing community engagement projects.
• Contribute to the development of collaboration with relevant role-players in the industry and other institutions to develop support and maintain positive relationships, in partnership with the subject group.

Minimum requirements

• A master’s degree in Consumer Sciences (NQF Level 9) with specialisaion in Food. The master’s degree must be achieved with an average of 70% or above. Please attach proof of the results in your application.
• A minimum of one (1) year teaching and practical experience in Food Product Development and Sensory- and Consumer Sciences.
• Applicants must be SA citizen and 40 years or younger of age.

ADDED ADVANTAGES & PREFERENCES:

• Professional membership with national and international learned scientific societies e.g., SAAFoST/SAAFECS/IFT/IFHE.
• A minimum of one (1) publication in an accredited journal.
• A minimum of one (1) conference presentation at a Food and/ Consumer Sciences Conference.
• A minimum of one (1) years relevant research practical experience in Food Product development and Sensory- and consumer Sciences.
• A minimum of one (1) year relevant post graduate student moderator experience in Food- and Consumer sciences.

KEY FUNCTIONAL/ TECHNICAL COMPETENCIES:                                     

• Valid divers’ licence.
• Computer literate with specific focus of Windows OS and Office 365.
• Knowledge of the appropriate assessment theory and practice to enhance student performance.
• A proven commitment to teaching and learning, including a willingness to become involved in students’ educational development and wellbeing.
• Knowledge of modern platforms (to enhance the ongoing changing of the learning and collaboration environment.
• Knowledge of the appropriate assessment theory and practice to enhance student performance in the fields of Food- and Consumer Sciences.
• Sound practical experience to lead students in work integrated learning and field excursions. 
• Evidence of serving as an internal moderator for food related modules.
• Record of national networking, collaboration, and recognition.
• Appropriate language and communication skills, both written and verbal.
• Ability to attract undergraduate and postgraduate students to the school. 

KEY BEHAVIOURAL COMPETENCIES: 

• Ability to work without supervision and solve problems independently as they arise.
• Ability to take initiative.
• Evidence of leadership skills.
• Good interpersonal relations – Good human relations and a client service orientation.
• The ability to function well individually and as part of a team.
• Good analytical abilities and innovative thinking, as well as the ability to be self-driven.
• Good time management.
• Good planning and organisational skills, as well as good scientific writing skills.
• A high level of professional and ethical conduct.

Apply by: 13 April 2026