East African School of Aviation

Department: School of Business Vacancy ID: 042343 Closing Date: 12-Jul-2026 Maynooth University is committed to a strategy in which the primary University goals of excellent research and scholarship and outstanding education are interlinked and equally valued. We are seeking an excellent academic to join our staff as an Assistant Professor / Lecturer in Management. The person appointed will have a proven record of teaching, research and publication, appropriate to career stage. They will be expected to make a strong contribution to the teaching programme of the Department and undertake teaching duties on the Department’s undergraduate and postgraduate programmes as well as the supervision of Master’s and PhD students. The appointee will be expected to build a strong research profile, that supports the University’s research strategy including affiliating to the Research Institutes, where appropriate and working with colleagues on national and international research. The appointee will be expected to sustain and conduct research, engage in scholarship of quality and substance and generate publications of international standard.  Salary: Assistant Professor / Lecturer: €66,055 – €104,600 p.a. (7 points) Assistant Lecturer: €43,023– €73,445 p.a. (14 points) Appointments will be made in accordance with public sector pay provisions. Closing Date: 23:30hrs (local Irish time) on Sunday, the 12th of July 2026. Late applications will not be accepted. Maynooth University is an equal opportunities employer The position is subject to the Statutes of the University

Schemes of Service: Research Division: Food, Chemical and Biotechnology Employment Type: Fixed Term As a University of Applied Learning, the Singapore Institute of Technology (SIT) works closely with industry partners to deliver translational, impact-driven research. This role supports applied food processing research projects with strong industry relevance, focusing on product development, process optimization and food characterization. Key Responsibilities Lead bench formulation of mushroom‑based and plant‑based food products, especially focusing on muscle‑like architectures to achieve required texture, flavour, and nutrition performance during cooking, reheating, and storage. Apply advanced texturisation techniques, including cold extrusion, lamination, and natural tenderisation strategies (e.g. enzyme treatment, solid-state fermentation), to create fibrous, meat‑like structures that replicate bite, chewiness, and elasticity. Translate scalable solutions from upstream processing (e.g. protein gels, fermented ingredients) into robust food formulations by collaboration with culinary experts, and lead pilot‑scale trials at facilities such as SIT FoodPlant to assess manufacturability, reproducibility, and scalability for clinical and consumer studies. Conduct textural, rheological, and sensory characterisation to evaluate product performance and guide formulation refinement. Consolidate formulation, processing, and performance data to support techno‑economic analysis (TEA), life‑cycle assessment (LCA), and cost–benefit analysis (CBA). Prepare scientific manuscripts, technical reports, progress updates, and final deliverables for funding agencies and stakeholders. Engage and communicate effectively with internal and external stakeholders to support progress meetings, technology transfer activities, conferences, and approved communication channels. Supervise and mentor junior researchers, engineers, students, and visiting scholars involved in the projects. The candidate is to communicate with all relevant internal and external stakeholders as required to meet the project deliverables. Any other adhoc duties assigned by supervisor. Job Requirements PhD in Food Science, Food Technology, or a closely related discipline. Strong Master’s degree holders with relevant experience may be considered. Strong background in food formulation, protein‑based systems, and texture design. Hands‑on experience with texturisation technologies, such as extrusion, lamination, gelation, or emulsion‑based structuring. Knowledge of protein gels, microgels, fat mimetics, and structure–function relationships in food matrices. Familiarity with sensory evaluation, texture analysis, and rheological measurements, food system characterization. Experience translating laboratory‑scale formulations into pilot‑scale or industry‑relevant processes. Understanding of nutrition‑driven product design, particularly for vulnerable or special‑needs populations. Ability to integrate culinary considerations into scientific formulation and product development. Strong problem‑solving skills with attention to both scientific rigor and practical feasibility. Excellent communication skills for interdisciplinary collaboration with engineers, nutritionists, clinicians, and industry partners. Ability to work independently while contributing effectively to a multidisciplinary applied research team. Detail-oriented, self-motivated, and able to work independently as well as collaboratively in multidisciplinary teams. Good communication and stakeholder management skills, including liaison with vendors, suppliers, and external partners.

The role will be a part of the , which was established in 1964 initially as a Department of Social Theory and Institutions.The Department delivers undergraduate and postgraduate programmes in Sociology, Criminology and Social Work and supports the delivery of a faculty research methods programme as part of the collaborative NINEDTP. The Department's research strategy is built around five themes:1) Communities and Social Justice; 2) Health and Social Theory; 3) Higher Education and Social Inequality; 4) Violence and Abuse; and 5) Criminal Justice, Social Harm and Inequalities. The post holder will also be a key member of the , a university-wide research institute focused encouraging and supporting high calibre interdisciplinary research to understand and address human health challenges. The Role The post holder will affiliate with one of the ARC research themes, establish inclusive communities of practice, and lead programmes of research across the North East and North Cumbria and nationally, in line with the strategic aims of the theme. The five themes across the ARC are: Prevention including multiple long-term conditions. Addressing inequity in health and care systems. Supporting children, women, and family health. Workforce Inclusion and Innovation for Impact. Care Improvement and Safety. The research opportunity at Durham University is aligned to the theme: Prevention including multiple long-term conditions. Please indicate up to two secondary themes you would like to align your application to. All candidates will be expected to work in partnership across themes. We are also looking for candidates who wish to express an interest in leading research aligned to Research Inclusion. The successful applicant will be expected to have existing and well-established networks with a range of health, social care and community-based collaborators, including across other NIHR infrastructures. They will develop their own specialist research leadership while working in a pro-active and collaborative way to deliver work addressing critical national and regional priorities. They will be adaptive and responsive to emerging system needs, benefitting from the outstanding mentoring and supportive environment to secure additional grant funding over the 4-year period of the role. The role holder will be required to spend 50% of their time working responsively with health and social care partners to design and deliver programmes of work. As part of our commitment to grow our applied research community and promote a supportive research culture, the role holder will be required to spend at least two days per week in person in the university or at relevant ARC events.