Hybrid Educational Specialist (Food Technologist, 0096840) en University of Hawaii, HI

About the Department

Title: Educational Specialist (Food Technologist)

Position Number: 0096840

Hiring Unit: Career & Technical Education Dean’s Office

Location: Leeward Community College

Date Posted: August 18, 2025

Closing Date: September 2, 2025

Band: B

Salary: Salary schedules and placement information

Additional Salary Info: PBB, Minimum $5,434/month

Full Time/Part Time: Full-time

Month: 11-month

Temporary/Permanent: Permanent

Other Conditions: General funds, to begin approximately 09/25, pending availability of funds and actual staffing requirements. Assignments may include day, evening and/or weekends and off-campus sites as required.

 Duties and Responsibilities
 (NOTE:  **denotes Essential Functions)

1. **Under general supervision, support culinary research and product development within the Wahiawa Value-Added Product Development Center (WVAPDC).
2. **Apply food science, formulation, and processing knowledge to lead benchtop product development — including prototyping, sample batching, product testing, and modifying formulations to meet client specifications and project goals.
3. ** Lead and support iterative formulation cycles, including reformulation, refinement, sampling rounds, and sensory evaluation, to optimize towards the final product formulation that meets client specifications and priorities.
4. **Conduct ingredient, technology, and market research to support new product development efforts and specification creation.
5. **Assist Product Development Manager in client communications and coordination, and support clients with food safety assurance and regulatory navigation including, but not limited to, HACCP, FSMA, HPP and labeling requirements.
6. ** Work cross-functionally with food scientists, researchers, and other partners to address technical challenges, design experiments, and support data-driven product and process development. 
7. **Keep abreast of technological advances in the field to determine their potential impact on product development. 
8. **Participate in team meetings with product development and leadership staff to align on project timelines, milestones, and shared learnings.
9. ** Ensure compliance with relevant food industry regulations and standards across all outputs, shared information, and educational materials.
10. **Track and manage development timelines from ideation to scale-up while maintaining effective communication and strong relationships with clients.
11. **Evaluate clients’ new product ideas to determine feasibility and potential market demand.
12. **Develop and manage nutritional fact panels (NFPs), product specifications, and cost analyses.
13. **Source bulk commercial ingredients and provide strategic recommendations on packaging, labeling claims, shelf life testing, and other technical considerations.
14. **Conduct in-house analytical testing with client samples, and coordinate third-party testing as needed; generate compliant reports for clients.
15. **Work with staff on relevant educational programming. Assist in developing and implementing course content in areas of product development. 
16. **In conjunction with the WVAPDC Product Development Manager and Manager, research and submit grant proposals for research projects on an ongoing basis. 
17. **Participate in institutional and building committees, board meetings, as well as internal forums for communicating with project leaders, program specialists, and inter-agency collaborators at the WVAPDC.
18. Assignments will include days, evenings and weekends, as required.
19. Other duties as assigned.

 
Minimum Qualifications

1. Possession of a baccalaureate degree in Agriculture, Business, Culinary Arts, Education, Food Science, or related field and 3 years of progressively responsible professional experience with responsibilities for food science or culinary science; or any equivalent combination of education and/or professional work experience which provides the required education, knowledge, skills and abilities as indicated.
2. Considerable working knowledge of principles, practices and techniques in the area of food science or culinary science as demonstrated by the broad knowledge of the full range of pertinent standard and evolving concepts, principles and methodologies.
3. Considerable working knowledge and understanding of applicable federal and state laws, rules, regulations, theories, and systems associated with product development.
4. Demonstrated ability to resolve wide ranging complex problems using creative reasoning and logic in an effective, innovative, and timely manner. 
5. Demonstrated ability to interpret and present information and ideas clearly and accurately in writing, verbally and by preparation of reports and other materials.
6. Demonstrated ability to establish and maintain effective working relationships with internal and external organizations, groups, team leaders and members, and individuals.
7. Demonstrated ability to operate a personal computer, apply word processing software and Microsoft Office Suite (Word, Excel, PowerPoint). 
8. Ability to work independently and take initiative in a fast-paced, dynamic environment.
9. Ability to work flexible hours, including days, evenings, and weekends based on facility use.

 
Desirable Qualifications

1. Master’s degree or advanced certification in Food Science, Food Technology, or a related field.
2. Experience in the development of commercial enterprises and new business ventures in the public sector.  Hands-on experience in recipe or product development for both large-scale production and small-scale, artisanal products.
3. Working knowledge of regulatory frameworks (e.g., FDA, USDA, FSMA) and food safety systems such as HACCP.
4. Background in food chemistry, ingredient technologies, and analytical lab equipment and testing methods.
5. Experience or knowledge of High Pressure Processing (HPP) technology or other scaled-up manufacturing processes.
6. Working knowledge of the diverse cultural groups and communities of the College's area of responsibility and their unique needs and requirements in terms of the College. 

Application Submission:  Click on the “Apply” button on the top right corner of the screen to complete an application and attach required documents:  
1.   Cover letter explaining how you meet the minimum and desirable qualifications,
2.   Resume,
3. Graduate and undergraduate transcript(s) showing the name of institution, degree conferred and coursework to date appropriate to the position (Copies of official transcripts are acceptable; however, original official transcripts will be required at the time of hire. Diplomas and copies will NOT be accepted). All degree(s) and/or credit(s) must be earned from regionally or nationally accredited postsecondary colleges and universities recognized by the U.S. Secretary of Education. Transcripts issued from an institution outside the United States of America require a course-by-course analysis with an equivalency statement from an agency having membership with the National Association of Credential Evaluation Services, Inc., verifying the degree equivalency to that of an accredited institution within the USA. Expense of the evaluation shall be borne by the applicant.) 

NOTE:  Transcripts must be attached to receive credit for degree(s).  
  
Separate documents and application materials must be submitted for each position. Late or incomplete applications will not be considered. If multiple applications are received from the same candidate, only the last one will be reviewed. The application will be considered incomplete if any of the required documents/materials are not included or are unreadable. Applications lacking transcripts will be reviewed on work experience equivalency to meet minimum qualifications (MQs). MQs must be met by the closing date of the advertisement. Please REDACT references to social security numbers and birthdate on submitted documents. All requested documents/information become the property of Leeward Community College and will not be returned.
 
If you have not applied for a position before using NEOGOV, you will need to create an account.
 
  Inquiries:  
  Leeward Community College
  Human Resources Office
  808-455-0326
  [email protected]

Position Duties

The University of Hawai'i is an Equal Opportunity Institution and is committed to a policy of nondiscrimination in employment, including on the basis of veteran and disability status.  For more information, visit:  https://www.hawaii.edu/offices/eeo/policies/

Employment is contingent on satisfying employment eligibility verification requirements of the Immigration Reform and Control Act of 1986; reference checks of previous employers; and for certain positions, criminal history record checks.
 
In accordance with the Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act, annual campus crime statistics for the University of Hawai'i may be viewed at: https://www.hawaii.edu/titleix/help/campus-security/, or a paper copy may be obtained upon request from the respective UH Campus Security or Administrative Services Office.
 
 In accordance with Article 10 of the unit 08 collective bargaining agreement, bargaining unit members receive priority consideration for APT job vacancies. As a result, external or non BU 08 applicants may not be considered for some APT vacancies. BU 08 members with re-employment rights or priority status are responsible for informing the hiring unit of their status. 
 
Accommodation Request: The University of Hawai'i complies with the provisions of the Americans with Disabilities Act (ADA). Applicants requiring a reasonable accommodation for any part of the application and hiring process should contact the EEO coordinator directly. Determination on requests for reasonable accommodation will be made on a case-by-case basis. For further information, please refer to the following link: https://www.hawaii.edu/offices/eeo/accommodation-request/   

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