Lecturer Department of Food science and Technology- CAVM at UNIVERSITY OF RWANDA: (Deadline 9 August 2022)
Job description
A. POSITION: Senior Lecturer/Lecturer in Food Biotechnology
B. RESPONSIBILITIES:
1. Teaching Prepare subjects to be taught as presented in modules
Teach subjects in his area of specialization
Evaluate students through continual assessment tests and examinations
2. Research & innovation Prepare research proposals in line with his/her area of specialization and institutional thematic areas
Attract internal and external funding for research
Conduct research activities aiming at solving community problems
Publish research results at national, regional and international levels
Supervise/co-supervise PhD and Masters students and Postdoctoral fellows
3.Community Outreach Disseminate research findings to relevant stakeholders
Elaborate research-based policy briefs for policy makers
4.Consultancy Involvement in organizing national scientific conferences and workshops
Conduct consultancy activities in his/her area of specialization
Compete successfully for income generating consultancies and grants
C. REQUIREMENTS:
1. PhD in Food Biotechnology/Molecular Biology or related discipline
2. Showing a proof of publication in recognized peer reviewed journals (at least 2 publication points for the position of Lecturer or at least 5 points for the position of Senior Lecturer)
3. Having proof of teaching experience from a recognized institution of higher learning (at least 3 years as Lecturer for the position of Senior Lecturer).
4. Having supervised at least 2 Masters students for food science and technology or related program (for the position of Senior Lecturer).
5. Having Proficiency in Molecular Biology, Genetics, Enzymology, Industrial Microbiology, Protein Biotechnology, etc.
6.Being a proactive teacher, who is professional with teamwork skills and have the ability to conduct research independently.
D. NUMBER OF POSITION: 1
Minimum Qualifications
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PhD in Moleculor Biology
3 Years of relevant experience
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PhD in Food Biotecnology
3 Years of relevant experience
Competency and Key Technical Skills
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Integrity
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Strong critical thinking skills and excellent problem solving skills.
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Inclusiveness
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Accountability
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Communication
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Teamwork
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Client/citizen focus
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Professionalism
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Commitment to continuous learning
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