Assistant Lecturer in Food Chemistry and Microbiology

Faculty of Science

Aligned with ATU Strategic Plan 2024 2028, The Facultys strategy has a focus on providing a diversification of programmes beyond CAO and more traditional offerings to serve the needs of West/North-West region and beyond, with a focus on opportunities for widening access and remote/international access to Higher Education.

The Faculty is a central hub for innovation at the university, providing innovative technologies, state-of-the-art laboratories, while working closely with external stakeholders to bring the latest research and developments into our programmes. Focus is placed on the hands-on skills, work experience and competencies that employers are seeking so that our graduates are career-ready on their first day of work. We offer an excellent learning environment, owing much to staff and support services, modernised facilities, field trips, site visits and immersive learning experiences. The Faculty has a track record of increasing enrolments, diversifying programme provision, research, internationalisation and engagement with industry and societal stakeholders.

Assistant Lecturer in Food Chemistry and Microbiology

The role involves delivering high-quality teaching, laboratory instruction, and academic support to undergraduate and postgraduate students, ensuring they develop a strong foundation in food science, particularly food chemistry and microbiology. In addition to teaching responsibilities, the role includes conducting research, supervising student projects, and contributing to the advancement of knowledge in the field through publications and collaborations. The Assistant Lecturer also plays an active role in curriculum development, student assessment, and quality assurance processes within the department. Engaging with industry partners and staying up to date with emerging trends in food science is essential to ensure course content remains relevant. This position is integral to shaping future food scientists and fostering a culture of innovation, research, and academic excellence.

EssentialQualifications

• Honours Degree (2.2 or higher), as specified in the National Framework of Qualifications (NFQ L8), in Food Science, Food Microbiology, Nutrition, or equivalent.

Three years relevant post-qualification experience.

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