National Specialist (Sensory Evaluation)

Organizational Setting

The Food Technology Laboratory (FTL) was set up in line with the policy of the Ministry of Agro-Industry and Food Security (MOAIFS) to be the body ensuring the highest standards of food safety and consumer protection and facilitating growth in the sector. The Bio-Molecular Laboratory (BML) is one of the laboratories falling under the FTL and designated to play a frontline role in molecular analytical activities of food and animal feeding stuffs in Mauritius. Additionally, the BML was assigned by the MOAIFS to be the Official Laboratory to carry out Genetically Modified Organisms (GMO) testing in Mauritius.

Reporting Lines:

Under the direct managerial and administrative leadership of the FAO Representative in Mauritius as the Budget Holder, the technical supervision of the Lead Technical Officer (LTO) and in close collaboration with the national team

Technical Focus:

Food technology

Tasks and responsibilities

Under the overall supervision of the FAO Representative in Mauritius (Budget Holder), the technical supervision of the Food Safety and Quality Officer, FAORAF, and in close consultation the National Project Coordinator (NPC), the consultant will undertake the following activities to provide technical and functional support to the project TCP/MAR/3901:

• Day-to-day management for the effective implementation of this project activity; • Plan and organize the various activities (including specifying all the requirements to set up the sensory evaluation facility, the theoretical and practical aspects of sensory evaluation testing) prior to the start of the project; • Provide advice and assist in the setting up of the sensory evaluation facility; • support the training on sensory evaluation for a range of food matrices, including milk and dairy products, honey, tea, local fruits and vegetable products, among others; (including training on the various sensory testing techniques available, how to set up sensory evaluation testing, training panels, tasters, judges) • Support the National Coordinator to assess the effectiveness of the training of the participants; • Support the technical team to ensure timely implementation and reporting of the project activities; • Provide regular/ weekly update and advise the National Project Coordinator • Perform other related duties as required.

CANDIDATES WILL BE ASSESSED AGAINST THE FOLLOWING

Minimum Requirements

• At least a Master University degree in Sensory Science/Food Science and Technology/ Food Processing; • At least 7 years of work experience in the relevant field (to provide documentary evidence of experience in conducting sensory evaluation trials); • Working knowledge of English (level C) and limited knowledge of French (level B) • Nationality of Mauritius

Core Competencies

• Results Focus • Teamwork • Communication • Building Effective Relationships • Knowledge Sharing and Continuous Improvement

Technical/Functional Skills

• Relevance of qualification; • Extent of relevant working experience and technical experience; • Personal skills: Self-driven, team player, patient, self-confident, reliable and empathetic; • Demonstrated organisational, communication and organizational skills; • Quality of oral and written communication skills in English and French. • Proven Experience in project management and implementation and sensory evaluation of foods in general;

ADDITIONAL INFORMATION

• FAO does not charge a fee at any stage of the recruitment process (application, interview meeting, processing)
• Applications received after the closing date will not be accepted
• Please note that FAO only considers higher educational qualifications obtained from an institution accredited/recognized in the World Higher Education Database (WHED), a list updated by the International Association of Universities (IAU) / United Nations Educational, Scientific and Cultural Organization (UNESCO). The list can be accessed at http://www.whed.net/
• For additional employment opportunities visit the FAO employment website: http://www.fao.org/employment/home/en/
• Appointment will be subject to certification that the candidate is medically fit for appointment, accreditation, any residency or visa requirements, and security clearances.