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EnviroServ
CLOSEDKampala, Uganda
Closing: May 6, 2024
16 days remainingPublished: Apr 20, 2024 (1 day ago)
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• To extract sweetpotato genotypes with superior quality traits from breeding populations using SOPs developed in the RTBfoods project (routine quality analysis of sweetpotato harvests)
• To evaluate thresholds of acceptability / rejection of selected essential quality traits for boiled sweetpotato in Uganda
Requirements
• BSc Food Science
• Consumer-led food product development, food analysis
• Sensory analysis, experimental design, surveys, data management, data analysis, report writing
• At least 3 years experience
• Conducting field surveys, statistical data analysis and interpretation, communication skills, interpersonal and leadership skills
• Experience with potato and sweetpotato value chains is an added advantage
• To extract sweetpotato genotypes with superior quality traits from breeding populations using SOPs developed in the RTBfoods project (routine quality analysis of sweetpotato harvests)
• To evaluate thresholds of acceptability / rejection of selected essential quality traits for boiled sweetpotato in Uganda
Requirements
• BSc Food Science
• Consumer-led food product development, food analysis
• Sensory analysis, experimental design, surveys, data management, data analysis, report writing
• At least 3 years experience
• Conducting field surveys, statistical data analysis and interpretation, communication skills, interpersonal and leadership skills
• Experience with potato and sweetpotato value chains is an added advantage
• Develop consumer test questionnaire and present it to interdisciplinary team for review – product = final version of questionnaire
• Retool trained sensory panel – final activity report
• Train enumerators who will administer consumer tests – workshop report
• Organise and conduct consumer tests and participatory processing quality tests in urban and rural location with selected panel of genotypes grown in Namulonge – field activity report
• Conduct quality tests on samples used in consumer tests including descriptive sensory analysis– curate, collate, organize all quality data and draft report including results from consumer tests and participatory processing quality and develop models to validate cooking quality thresholds
• Routine quality analysis of sweetpotato harvests – cooking quality report on genotypes from 2023B and 2024A harvests
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