Applicants must meet all qualifications and eligibility requirements by the closing date of the announcement including specialized experience and/or education, as defined below.
Basic Requirements for Food Technology Series, 1382
Degree: food technology, or dairy technology, microbiology, biology, chemistry, physics, or a related discipline or field of biological or physical science. The course work must have been comprised of at least 30 semester hours in the basic biological and physical sciences, and included at least 20 semester hours in food technology and closely related subjects, or 20 semester hours in subjects that can be applied directly to food technology.
OR
Combination of education and experience: courses equivalent to a major, including the course work specified, as shown above, plus appropriate experience or additional education.
Additional Requirements
In addition to meeting the basic requirements described above, applicants must also meet additional qualification requirements as stated below:
GS-14: Applicants must demonstrate at least one full year of specialized experience equivalent to at least the GS-13 grade level in the Federal service. Specialized experience is experience directly related to the position to be filled. The specialized experience requirements for the GS-14 level of this position are: Leading a collaborative interdisciplinary research program focused on physical and chemical processes in food production; developing methods to quantify chemical composition in food products; investigating extraction mechanisms during food processing across environmental and genotypic factors (i.e., seasonal and cultivars); developing approaches for performance optimization for these aforementioned processes; developing specialized technology and equipment for the targeted removal of unfavorable chemical components in food products; conducting statistical prediction models to gain insight into extraction mechanisms during food production; evaluating a range of techniques to remove unfavorable chemical components in food products during processing; utilizing sensory evaluations of finished food products in conjunction with multivariate analyses to evaluate amelioration techniques and classify quality attributes; authoring scientific publications, presenting research results at national and international scientific meetings, and presenting at professional/stakeholder meetings to communicate results effectively to grower communities; managing funds on research grants; and ensuring the development of well-trained scientific and technical staff.
Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community, student, social). Volunteer work helps build critical competencies and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience.
To further support your qualifications, it is strongly recommended that you submit a one-page abstract of your MS thesis and/or Ph.D. dissertation. Failure to do so could result in loss of your consideration/referral. Also, please submit a list of names, addresses, and phone numbers of persons familiar with your stature, contributions, recognition; any honors or awards received; memberships in professional or honor societies; invitations to make presentations at scientific/technical meetings; scientific society office and committee assignments; presentations (other than invitation); and publications.
Applicants must be available to report for duty at the time a selection is made. Selections are typically made within 30 days of the closing date of the announcement.