food science lecturer

Food science lecturers are subject professors, teachers, or lecturers who instruct students who have obtained an upper secondary education diploma in their own specialised field of study, food science, which is predominantly academic in nature. They work with their university research assistants and university teaching assistants for the preparation of lectures and of exams, grading papers and exams and leading review and feedback sessions for the students. They also conduct academic research in their field of food science, publish their findings and liaise with other university colleagues.

ESCO Code

2310.1.18

NACE Code

85.4 - Tertiary education

Alternative Labels

food sciences instructor

university food science lecturer

food sciences docent

food sciences teacher

food sciences professor

university food sciences teacher

food science lector

professor of food science

food science and nutrition lecturer

professor of food science and nutrition

lecturer in food science and nutrition

university lecturer in food science

higher education food sciences teacher

food science instructor

food science docent

food science teacher

food sciences lector

lecturer in food science

food science professor

Regulatory Aspect

To see if and how this occupation is regulated in EU Member States, EEA countries or Switzerland please consult the Regulated Professions Database of the Commission. Regulated Professions Database:

http://ec.europa.eu/growth/single-market/services/free-movement-professionals/qualifications-recognition_en

Skills & Competences

Essential Skills and Competences

apply blended learning apply intercultural teaching strategies apply teaching strategies assess students assist students with equipment communicate with a non-scientific audience compile course material demonstrate when teaching develop course outline give constructive feedback guarantee students' safety interact professionally in research and professional environments liaise with educational staff liaise with educational support staff manage personal professional development mentor individuals monitor developments in field of expertise perform classroom management prepare lesson content promote the participation of citizens in scientific and research activities synthesise information teach food science teach in academic or vocational contexts think abstractly write work-related reports

Essential Knowledge

curriculum objectives dietetics food engineering food materials food science laboratory techniques molecular gastronomy nutrition

Optional Skills and Competences

apply for research funding apply research ethics and scientific integrity principles in research activities assist in the organisation of school events assist students in their learning assist students with their dissertation conduct qualitative research conduct quantitative research conduct research across disciplines conduct scholarly research demonstrate disciplinary expertise develop learning curriculum develop professional network with researchers and scientists discuss research proposals disseminate results to the scientific community draft scientific or academic papers and technical documentation establish collaborative relations evaluate research activities facilitate teamwork between students increase the impact of science on policy and society integrate gender dimension in research keep records of attendance manage findable accessible interoperable and reusable data manage intellectual property rights manage open publications manage research data manage resources for educational purposes monitor educational developments operate open source software participate in scientific colloquia perform project management perform scientific research present reports promote open innovation in research promote the transfer of knowledge provide career counselling provide lesson materials provide technical expertise publish academic research serve on academic committee speak different languages supervise doctoral students supervise educational staff work with virtual learning environments write scientific publications

Optional Knowledge

assessment processes biology cardiovascular system learning difficulties microbiology-bacteriology neurology processes of foods and beverages manufacturing scientific research methodology university procedures virology

Skills Group Share

Concept status

Concept Uri

http://data.europa.eu/esco/occupation/9905cc76-d48b-49b1-94ab-17becb30be1a

Status

released

Occupations