Instructor, Food Processing/Quality Assurance

Summary of Position:

The CSI Agriculture Department is seeking applicants for a full-time, 10-month Food Processing/Quality Assurance Instructor. Ideally, the successful applicant would begin August 2, 2021. The FPQA Instructor will administer a program of professional training and instruction to post-secondary students in Food Processing Technology.

Applicants must display a passion for food processing and food quality, and appreciate and promote its role in agribusiness and the community. In addition, applicants must possess a heart-felt desire to educate and mentor students to ensure their growth and success in the food processing industry.

The CSI Agriculture Department is primarily engaged in preparing graduates for employment. The Food Processing Technology Program is unique in that many students are currently employed in the food processing industry, and are seeking opportunities to improve their knowledge and pursue career advancement. The ability and desire to develop and implement innovative methods for reaching this student demographic and supporting the local food processing industry is paramount.

The chosen applicant will need to develop a strong understanding of the mission of Career and Technical Education and be willing to collaborate with CSI Workforce Development, programs in the CSI Trade and Industry Department, including automation engineering, and programs in the CSI Agriculture Department. The chosen applicant will collaborate, develop and grow relationships and programs with key industry and educational partners including local food processors, high schools, and the University of Idaho Department of Animal Veterinary and Food Sciences.

Essential Functions:

Typical job functions include but are not limited to the following:

• Continuous curriculum development, including assessment and revision of current program offerings, and the design, revision, and implementation of instructional materials, and assessment of learners.
• Working closely with regional industry and educational partners to implement curriculum and develop work-based learning opportunities for students.
• Integration of assessment activities into teaching practices and participation in department and college-wide assessment of student learning.
• Supporting the success of students through a variety of instructional methods, and providing student access through liberal office hours and email correspondence.
• Development and implementation of on-campus, online, and hybrid courses.
• Ability to teach at various locations during the daytime, evenings, or online when necessary to maximize enrollment and meet the needs of our diverse student population.
• Manage a large Technical Advisory board made up of leaders from local manufacturing facilities.
• Contribute to department decisions on budget, scheduling, textbook selection etc.
• Promoting the program to local media, manufacturing organizations, trade groups, community groups, and area schools to both attract students to the program as well as inform the general public about the opportunities in food manufacturing.
• Assist students in their career and academic goals through advising and mentoring.
• Participation in discipline, team, campus and college matters through service on committees, attendance at regular meetings, and continued professional development.
• Supporting and advancing the mission of the Ag. Department and College through participation in key activities and initiatives.

Minimum Requirements or Abilities in:

• Creating curriculum and teaching subjects in the following areas: auditing, food safety, sanitation, GMPs, HACCP, Preventative Controls, food regulatory topics, allergen management, lean manufacturing, safety in general industry, quality control/assurance topics, six sigma, and similar topics.
• Be able to operate and maintain food processing equipment in the laboratory environment including freeze dryer, continuous freezer, cheese making equipment, lab equipment (including ovens, muffle furnace, misc. QA/QC testing equipment, Babcock, CEM moisture and fat testing), metal detectors, forklifts, and similar food processing equipment.
• Safely monitor cleaning and lab chemicals to accomplish sanitation and testing requirements.
• Monitor compliance with applicable laws, regulations and food safety standards issued by federal, state and all other food safety agencies.
• Interact on a daily basis with groups from all ages and all experience levels.
• Obtain and maintain industry certifications of program (be able to give Intro to HACCP, Intro to SQF Systems, Internal Auditing, Yellow/Green Belt Six Sigma, OSHA 30, and forklift industry certifications, and other relevant industry certifications)

Minimum Education: Completion of post-secondary education, training or verifiable related job experience or a combination amounting to 6 years of education and work experience in a related field of study (Food Science, Microbiology, etc).

Be able to obtain an Occupational Specialist certificate issued by the Idaho Division of Career and Technical Education

Preferred: Bachelor’s degree in one of the following: Food Science, Food Technology, or Food Chemistry, Microbiology or Chemistry with a food emphasis, Public Health or Environmental Health.

Five years’ experience in any of the following in food manufacturing, production, operations, quality assurance/quality control.

Working Conditions and Physical Requirements

Candidate must possess a current Idaho driver’s license to travel to professional development events, for recruitment purposes, field trips, and to visit intern sites.

Bending, twisting, use of hand tools, lifting (up to 50lbs) will be necessary at times.