Research Associate – LEG4DEV Food Science, Nutrition and Safety Technical Officer
2025-06-04T11:26:38+00:00
International Institute of Tropical Agriculture (IITA)
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https://www.greatzambiajobs.com/jobs/
FULL_TIME
Lusaka
Lusaka
10101
Zambia
Agriculture, Food, and Natural Resources
Admin & Office
2025-06-19T17:00:00+00:00
Zambia
8
Overall Responsibility: To support food science, nutrition, and safety research activities in Malawi and Zambia for the IITA and University of Galway LEG4DEV project.
Key responsibilities:
- Identify and model strategies for integrating legumes into cereal and root/tuber crop systems to improve nutrition and food safety outcomes in sub-Saharan Africa, addressing climate change and sustainability challenges.
- Enable greater use of biofortified legume varieties for developing food basket approaches to improve the seasonal supply of dietary diversity and nutrition to smallholder farming communities through the following activities:
a. define more effective biofortified food baskets that contain legumes (whether biofortified or not);
b. design (and test in robust designed trials) legume-containing biofortified food baskets and recipes that enhance the bioaccessibility and bioavailability of nutrients and reduce the effects of antinutritional factors ;
c. engage in H+ field trials in Zambia of consumers of high-iron beans to determine whether micronutrient levels are elevated in plasma and are associated with health and nutritional outcomes;
d. conduct trials to determine the effects of agronomic biofortification on the bioaccessibility and bioavailability of different foods prepared from agronomically biofortified legume species;
e. measure the levels of micronutrients (iron, zinc) and antinutritional factors in biofortified and non-biofortified beans (or other legumes) sourced from the point of sale (to consumers) markets in each of the four countries.
- Conduct gender-focused consumer/cultural and market acceptance studies to identify highly nutritious legumes that can be integrated into cereal and root/tuber crop systems.
- Identify and model scaling routes for the reduction of aflatoxin- and fumonisin levels in food and feed derived from legumes and associated cereal and root/tuber crop systems in sub-Saharan Africa through the following activities:
- identify post-harvest processing and food technology approaches for the local development of aflatoxin- and fumonisin-free nutritious legume-derived foods and snacks
a. develop and compile recipes for legume-fortified traditional and legume-based novel products, specifically focusing on using ingredients and techniques that reduce the risk of aflatoxin damage to human health.
b. assess the nutritional composition and antinutritional factors of formulated legume-based food products while upholding stringent safety standards and preserving their nutritional value.
- Work with IITA and the University of Galway partners on generating publication quality study designs, data collection/generation, data visualisation (Figures/Tables) and drafting of research manuscripts for high impact multi-author journal publications from the research conducted within the LEG4DEV project.
- Perform any other duties as assigned by the Supervisor.
Qualifications and Experience
- A Master’s degree in Food Science and Technology, Food microbiology, or other relevant disciplines from a recognized university.
- Full Grade 12 certificate
Core Competencies
- At least two (2) years of relevant research experience in food science, technology and/or nutrition
- Experience in conducting food surveys and data collection
- Experience in conducting lab-based food analyses (e.g. nutritional, microbial, and mycotoxins) and food processing and product development using different analytical methods
- Proficiency in using relevant data analytical software, databases, internet-based tools, and other electronic communication tools.
- Fluency in oral and written English.
• Excellent writing and drafting skills
• Excellent interpersonal and communication skills
General information: The contract will be for an initial period of three (3) years. Renewal is dependent on the performance and availability of funds.
Identify and model strategies for integrating legumes into cereal and root/tuber crop systems to improve nutrition and food safety outcomes in sub-Saharan Africa, addressing climate change and sustainability challenges. Enable greater use of biofortified legume varieties for developing food basket approaches to improve the seasonal supply of dietary diversity and nutrition to smallholder farming communities through the following activities: a. define more effective biofortified food baskets that contain legumes (whether biofortified or not); b. design (and test in robust designed trials) legume-containing biofortified food baskets and recipes that enhance the bioaccessibility and bioavailability of nutrients and reduce the effects of antinutritional factors ; c. engage in H+ field trials in Zambia of consumers of high-iron beans to determine whether micronutrient levels are elevated in plasma and are associated with health and nutritional outcomes; d. conduct trials to determine the effects of agronomic biofortification on the bioaccessibility and bioavailability of different foods prepared from agronomically biofortified legume species; e. measure the levels of micronutrients (iron, zinc) and antinutritional factors in biofortified and non-biofortified beans (or other legumes) sourced from the point of sale (to consumers) markets in each of the four countries. Conduct gender-focused consumer/cultural and market acceptance studies to identify highly nutritious legumes that can be integrated into cereal and root/tuber crop systems. Identify and model scaling routes for the reduction of aflatoxin- and fumonisin levels in food and feed derived from legumes and associated cereal and root/tuber crop systems in sub-Saharan Africa through the following activities: identify post-harvest processing and food technology approaches for the local development of aflatoxin- and fumonisin-free nutritious legume-derived foods and snacks a. develop and compile recipes for legume-fortified traditional and legume-based novel products, specifically focusing on using ingredients and techniques that reduce the risk of aflatoxin damage to human health. b. assess the nutritional composition and antinutritional factors of formulated legume-based food products while upholding stringent safety standards and preserving their nutritional value. Work with IITA and the University of Galway partners on generating publication quality study designs, data collection/generation, data visualisation (Figures/Tables) and drafting of research manuscripts for high impact multi-author journal publications from the research conducted within the LEG4DEV project. Perform any other duties as assigned by the Supervisor.
• Excellent writing and drafting skills • Excellent interpersonal and communication skills
A Master’s degree in Food Science and Technology, Food microbiology, or other relevant disciplines from a recognized university. Full Grade 12 certificate Core Competencies At least two (2) years of relevant research experience in food science, technology and/or nutrition Experience in conducting food surveys and data collection Experience in conducting lab-based food analyses (e.g. nutritional, microbial, and mycotoxins) and food processing and product development using different analytical methods Proficiency in using relevant data analytical software, databases, internet-based tools, and other electronic communication tools. Fluency in oral and written English.
JOB-68402d6e2f5f2
Vacancy title:
Research Associate – LEG4DEV Food Science, Nutrition and Safety Technical Officer
[Type: FULL_TIME, Industry: Agriculture, Food, and Natural Resources, Category: Admin & Office]
Jobs at:
International Institute of Tropical Agriculture (IITA)
Deadline of this Job:
Thursday, June 19 2025
Duty Station:
Lusaka | Lusaka | Zambia
Summary
Date Posted: Wednesday, June 4 2025, Base Salary: Not Disclosed
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JOB DETAILS:
Overall Responsibility: To support food science, nutrition, and safety research activities in Malawi and Zambia for the IITA and University of Galway LEG4DEV project.
Key responsibilities:
- Identify and model strategies for integrating legumes into cereal and root/tuber crop systems to improve nutrition and food safety outcomes in sub-Saharan Africa, addressing climate change and sustainability challenges.
- Enable greater use of biofortified legume varieties for developing food basket approaches to improve the seasonal supply of dietary diversity and nutrition to smallholder farming communities through the following activities:
a. define more effective biofortified food baskets that contain legumes (whether biofortified or not);
b. design (and test in robust designed trials) legume-containing biofortified food baskets and recipes that enhance the bio accessibility and bioavailability of nutrients and reduce the effects of antinutritional factors ;
c. engage in H+ field trials in Zambia of consumers of high-iron beans to determine whether micronutrient levels are elevated in plasma and are associated with health and nutritional outcomes;
d. conduct trials to determine the effects of agronomic biofortification on the bio accessibility and bioavailability of different foods prepared from agronomically biofortified legume species;
e. measure the levels of micronutrients (iron, zinc) and antinutritional factors in biofortified and non-biofortified beans (or other legumes) sourced from the point of sale (to consumers) markets in each of the four countries.
- Conduct gender-focused consumer/cultural and market acceptance studies to identify highly nutritious legumes that can be integrated into cereal and root/tuber crop systems.
- Identify and model scaling routes for the reduction of aflatoxin- and fumonisin levels in food and feed derived from legumes and associated cereal and root/tuber crop systems in sub-Saharan Africa through the following activities:
- identify post-harvest processing and food technology approaches for the local development of aflatoxin- and fumonisin-free nutritious legume-derived foods and snacks
a. develop and compile recipes for legume-fortified traditional and legume-based novel products, specifically focusing on using ingredients and techniques that reduce the risk of aflatoxin damage to human health.
b. assess the nutritional composition and antinutritional factors of formulated legume-based food products while upholding stringent safety standards and preserving their nutritional value.
- Work with IITA and the University of Galway partners on generating publication quality study designs, data collection/generation, data visualization (Figures/Tables) and drafting of research manuscripts for high impact multi-author journal publications from the research conducted within the LEG4DEV project.
- Perform any other duties as assigned by the Supervisor.
Qualifications and Experience
- A Master’s degree in Food Science and Technology, Food microbiology, or other relevant disciplines from a recognized university.
- Full Grade 12 certificate
Core Competencies
- At least two (2) years of relevant research experience in food science, technology and/or nutrition
- Experience in conducting food surveys and data collection
- Experience in conducting lab-based food analyses (e.g. nutritional, microbial, and mycotoxins) and food processing and product development using different analytical methods
- Proficiency in using relevant data analytical software, databases, internet-based tools, and other electronic communication tools.
- Fluency in oral and written English.
• Excellent writing and drafting skills
• Excellent interpersonal and communication skills
General information: The contract will be for an initial period of three (3) years. Renewal is dependent on the performance and availability of funds.
Work Hours: 8
Experience in Months: 24
Level of Education: postgraduate degree
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