Senior Lecturer/Lecturer - Ref. AW02/049/0226 at Stellenbosch University

Duties/Pligte

• Curriculum development and review, including module content, assessment design and moderation, and undergraduate teaching, learning, and evaluation in the Food Science 488 - Food Chemistry and Analysis module.
• Planning and delivery of additional food science lectures at undergraduate and postgraduate levels, as required.
• Developing and implementing innovative teaching and learning approaches to enhance student engagement and learning outcomes.
• Preparing module content and assessment materials, including module outlines, lecture materials, assignments, assessments, and supporting learning resources.
• Evaluating and grading undergraduate students' coursework, assignments, tests and examinations.
• Guiding and mentoring undergraduate and postgraduate students on individual and group research projects.
• Supervision and co-supervision of master's and doctoral (PhD) students.
• Establishing, maintaining and growing an active and productive research programme in food chemistry, biochemistry and analysis (including non-destructive analytical techniques), aligned with the broader departmental research focus.
• Publishing research outcomes in relevant peer-reviewed journals.
• Sourcing, acquisition, and management of external research funding.
• Developing and maintaining national and international research and industry partnerships and networks.
• Contributing to academic administration and service delivery at departmental and Faculty levels.
• Participating in community engagement and outreach activities, aligned with the University's strategic objectives.
• Consulting with students during office hours to discuss module content, clarify expectations, or address academic concerns.

Job Requirements/Pos Vereistes

• PhD in food science, preferably with a strong specialisation in food chemistry, food biochemistry and food analysis.
• Practical and theoretical expertise in food analysis, including experience with non-destructive analytical techniques (e.g. spectroscopic methods).
• Experience or ability to teach food chemistry at undergraduate and postgraduate levels, including both theoretical and practical components, within a tertiary education context commensurate with the level of appointment.
• The ability or experience to supervise postgraduate students at master's and doctoral levels commensurate with the level of appointment.
• A research record with peer-reviewed publications in the area of specialisation commensurate with the level of appointment.
• The ability, or proven potential, to source and secure external research funding commensurate with the level of appointment.
• The ability to manage and operate a food chemistry and analysis research laboratory, including facilities for instrumental and non-destructive analytical techniques.
• Competence in the development, set-up, and application of analytical techniques for the analysis of food products.
• Proficiency in standard computer software (e.g. Microsoft Word, Excel and PowerPoint).
• Demonstrated competence in statistical and data analysis, including experimental design, analysis of variance (ANOVA), and multivariate data analysis.  

Recommendation/Aanbeveling

• Recognition within the field or discipline on a national and/or international level.
• A keen interest in a research field that is a good fit with the departmental research profile.
• Experience with chemometric and data-analysis software (e.g. Unscrambler, SIMCA, MATLAB, R, PLS Toolbox, or equivalent tools) will be advantageous.
• Relevant experience in industry-related, applied research.
• Relevant computer proficiency.
• Relevant proficiency in statistics.
• Language proficiency for a multilingual university.
• Proven leadership ability.
• Proven competence to handle multiple tasks independently, under time pressure.
• Proven competence to function well within a group but also to work independently.
• Sound interpersonal skills.
• NRF-rating or equivalent.

Closing Date: 25-Mar-2026