Food Technology and Development

Description

**Food Technology and Development** **Position Objective:** Analyze and apply principles of food technology in the design, production, and preservation of innovative gastronomic products, ensuring their quality, safety, and positive impact on the sustainable development of the food sector. **Responsibilities:** * Understand the scientific and technological fundamentals involved in food transformation and preservation processes. * Identify the physicochemical, microbiological, and sensory properties that determine the quality and stability of food products. * Apply technological techniques and methods to develop new gastronomic products with added value. * Evaluate the appropriate use of additives, preservatives, and industrial processes within current regulatory frameworks. * Provide individual follow-up for each student. **Requirements:** * A degree and professional license in Gastronomy, Food and Beverage Service, Gastronomic Business Administration, or a related field are mandatory. * A Master’s degree — including title and license — is desirable. * Minimum three years of teaching experience. * Familiarity with platforms such as Teams, Blackboard, or similar is desirable. **Competencies:** * Strong service orientation * Effective communication * Organizational skills * Ethics **Why Work at UVM?** For over 65 years, UVM has been training professionals with a global vision and humanistic values. Our university opens doors to the world—not only for students but also for those who choose to grow within our community. Whether in teaching or administrative roles, you will find stability, growth opportunities, continuous training, and a collaborative environment that recognizes and enhances your talent. **Benefits:** * Professional growth and continuous training plan. * Academic scholarships\* \*Terms and conditions apply * Competitive salary Statutory benefits * **Become the educator who inspires and transforms!** \*\*At this workplace, requesting medical certificates of non-pregnancy or HIV status as a condition for hiring, continued employment, or promotion is strictly prohibited\*\* Schedule: Hybrid Years of experience: 2 Offered in: BACHELOR’S DEGREE IN GASTRONOMY