CSIR-CSIO Food Technology
--Must See--

Bioinformatics Summer Internship 2024 With Hands-On-Training + Project / Dissertation - 30 Days, 3 Months & 6 Months Duration

CSIR-CSIO Food Technology & Biotechnology Project Job, Applications Invited

CSIR-CSIO Food Technology & Biotechnology Project Job, Applications Invited. CSIR-Central Scientific Instruments Organisation Food Technology Jobs. CSIR-CSIO Food Technology. CSIR-Central Scientific Instruments Organisation Biotechnology jobs. Interested and eligible applicants can check out all of the details on the same below

Possible interview questions for the Senior Project Associate (SPA) position in the field of Food Science and Technology are listed below

This job expires in

-307Days -14Hours -12Minutes -16Seconds

CSIR-Central Scientific Instruments Organisation (CSIR-CSIO)
Council of Scientific and Industrial Research (CSIR)
Sector 30-C, Chandigarh 160 030
http://www.csio.res.in

Advertisement No. 20/2023

[Filling up of temporary positions and preparing a waitlisted panel for future requirements against various sponsored R & D projects]

Candidates who fulfil the under-mentioned criteria of age, educational qualifications, and experience etc. may fill the online Application Form through ‘Recruitment’ link on CSIR-CSIO website www.csio.res.in and upload the relevant documents (certificates of educational qualifications, experience, DOB, category etc.) in a single file on the online application portal on or before ….26.05.2023. The link will get disabled after last date at 5:00 PM.

No hard copies of applications should be sent to this Office. Engagement will be purely on contract/temporary basis and co-terminus

with th0 completion of the project. The date and time for holding physical/virtual interviews of the shortlisted candidates will be intimated on our website/intimated through e-mail in due course. The details of the present available position is as follows:

Before applying, the candidates are advised to go through the essential qualifications for their eligibility, as mentioned below (Table) for the positions being advertised and choose the positions for submitting the application. In case of any technical difficulty in online application, please write to: [email protected] with screenshot of the error and Post Name/Post Code details. For eligibility etc., read the advertisement carefully. The details of the present available position are as follows:

Name of the Post: Senior Project Associate (SPA)

No. of Posts: 01 (Food Science and Technology)

Tenure/ Project Duration (Tentative): 31st March, 2024

Upper age limit as of the last date of receipt of applications: 40 years

$Upper age limit shall be reckoned as on the last date of receipt of applications. #Experience: Experience shall be counted after obtaining the minimum prescribed qualification

*Candidates possessing essential qualification (E.Q.) in the required area/discipline only should apply, others are not eligible. Result Awaited candidates are not eligible.

Other Benefits: Accommodation (subject to availability), food facility and other amenities in campus.

Please note:

  1. The performance of the candidates selected against all the above-mentioned positions will be reviewed at regular intervals (3/6 months etc.) and based on the performance as per the project mandate, further extension (if applicable) will be provided from time to time.
  2. The candidates who have already served CSIR-CSIO or any other lab / institute of CSIR as any Project Assistant / Project Fellow / JRF (in contract R&D projects) / SRF (in contract R&D projects) / Research Associate etc. for a total period of 5 years or more are not eligible for these engagements. The candidates who have served for a period less than 5 years will have tenure up to remaining period till completion of five years.
  3. Medical Facilities for self will be provided through CSIR-CSIO Dispensary only to the extent available as per rules. This will be limited to self only and not for family members/dependents.
  4. Reservation: As regards reservation, if all things are equal, SC/ST/OBC/PH candidates may be given preference over General candidates so as to ensure their representation.
  5. In case a large number of candidates apply for the position, Selection/Screening Committee will have discretion to shortlist the candidates for interview based on written exam or percentage of marks or desirable qualification/experience or higher qualification or any other criteria deemed fit. In respect of equivalence clause in Essential Qualifications, if a candidate is claiming a particular qualification as equivalent qualification for recruitment as per the requirement of advertisement, then the candidate is required to produce order/letter in this regard, indicating the Authority (with number and date) under which it has been so treated otherwise the Application is liable to be rejected.
  6. List of selected candidates will be displayed on website. In addition, general panel will also be drawn for future requirements and it will be valid for one year.
  7. The selected candidates are expected to join within fifteen days from the date of receiving offer of appointment, after completion of pre-appointment formalities like medical examination and character verification etc.
  8. The selected candidates will have to deposit an amount equivalent to Fifteen Day’s stipend as a Security Deposit (Refundable) with CSIR-CSIO, at the time of joining.
  9. CSIR-CSIO reserves the right to cancel or withdraw the award in case of any discrepancy found, in the candidature of any selected candidate at any stage.
  10. CSIR-CSIO reserves the right not to fill up a particular position, if it so desires. The number of vacancies indicated above may vary at the time of actual selection.
  11. No TA will be paid to the candidates for attending the interview.
  12. The engagement as a Research Intern (RI) (if applicable) under the ‘CSIR Diamond Jubilee Research Intern Awards Scheme is purely on temporary basis. The Intern shall have no claim for further extension, absorption or regularization in CSIR after the expiry/termination of the Internship. The engagement can be terminated by either side by giving one month’s notice OR stipend in lieu thereof without assigning any reasons. It is not a CSIR-CSIO appointment and will not confer any right on the incumbent to any claim implicit or explicit on any position.
  13. All the above positions in CSIR-CSIO are purely temporary contractual engagement co-terminus with the projects. The number of vacancies indicated above may increase/decrease.
  14. The guidelines issued by CSIR Headquarters for the projects sponsored by CSIR shall be applicable as per CSIR OM dated 13 August, 2020 and 9th March, 2021 (available on www.csir.res.in). CSIR has adopted DST, GoI OM No. SR/S9/Z-05/2019 dated 10 July 2020 pertaining to guidelines and emoluments of project staff in R&D projects.
  15. DST OM No. SR/S9/Z-08/2018 dated 30.01.2019 shall be applicable for DST sponsored projects for JRF/SRF.
  16. CSIR Guidelines for Ethics in Research and in Governance, as made applicable vide CSIR OM No. 30/GB/2019-MD dated February 28, 2020 (available on csir.res.in) and amended from time to time shall apply.
  17. The period of experience in a discipline / area of work, wherever prescribed, shall be counted after the date of acquiring the minimum prescribed educational qualifications for that position.
  18. Other terms & conditions will be governed as per guidelines issued by the funding agency/CSIR for the engagement of above Project Staff/RI as amended from time to time.

Stipend/Emoluments – Rs. 42,000 + HRA

Essential Qualification:

MSc. in Food Science and Technology, Food Science and Nutrition, Biotechnology, Food Biotechnology or Equivalent.
OR
BE / B.Tech in Food Technology, Food Science and Technology, Processing and Food Technology, Food Engineering, Food Biotechnology or Equivalent.
And
Four years of experience in Research and Development in Industrial and Academic Institutions or Science and Technology Organization and Scientific activities and
services.
OR
ME / MTech in Food Technology, Food Science and Technology, Processing and Food Technology, Food Engineering, Food Biotechnology or Equivalent.
And
Two years of experience in Research and Development in Industrial and Academic Institutions or Science and Technology Organization and Scientific activities and services.
OR
Doctoral Degree in Food Technology, Food Science and Technology, Processing and Food Technology, Food Engineering, Food Biotechnology or Equivalent.

Desirable:

  • Experience in edible coating materials for shelf-life extension and nutritional value.
  • Knowledge of electrostatic coating principles for fruits and vegetables, electrostatic spraying technology.
  • Knowledge about project and article writing, project management, team work, good communication skills, supervision of trainees and interns etc.
  • Strong background of design of experiments (DoE), theoretical calculations, problem formulation and solving skills, data analysis & interpretation, basis statistics and optimization tools.
  • Candidate with good academic record will be preferred.
  • GATE/NET qualified candidates will be preferred.

Check the notification below

Possible interview questions for the Senior Project Associate (SPA) position in the field of Food Science and Technology:

  1. Can you describe your experience in research and development in industrial and academic institutions or science and technology organizations?
    • Answer: I have four years of experience in research and development in the field of food science and technology. During this time, I have worked on various projects related to food processing, food engineering, and food biotechnology. My experience includes conducting experiments, analyzing data, and collaborating with multidisciplinary teams to develop innovative food products and processes.
  2. How familiar are you with edible coating materials for shelf-life extension and nutritional value? Have you worked with such materials in your previous projects?
    • Answer: I am well-versed in edible coating materials and their application for extending the shelf life of food products and enhancing their nutritional value. In my previous projects, I have worked with various edible coatings made from natural polymers, such as starches and proteins, to create a protective barrier on fruits and vegetables. This helps in preserving their freshness and nutritional quality.
  3. Can you explain the principles of electrostatic coating and electrostatic spraying technology as they relate to fruits and vegetables?
    • Answer: Electrostatic coating involves the deposition of charged particles onto a target surface. In the case of fruits and vegetables, electrostatic spraying technology uses the principle of electrostatic attraction to apply a thin, uniform coating of protective material onto the surface of produce. The charged particles are attracted to the oppositely charged fruit or vegetable, resulting in efficient and precise coating deposition.
  4. How comfortable are you with project management and article writing? Can you provide examples of projects you have managed and articles you have written?
    • Answer: I have experience in project management and have successfully led several research projects in the past. This involved setting project goals, coordinating team members, managing timelines, and ensuring deliverables were met. Regarding article writing, I have authored scientific papers and contributed to research publications in the field of food science and technology. These articles focused on topics such as food preservation techniques, innovative food processing methods, and the development of functional food products.
  5. How proficient are you in experimental design, data analysis, and statistical tools for optimization? Can you provide examples of how you have utilized these skills in your previous work?
    • Answer: I have a strong background in experimental design, data analysis, and statistical tools for optimization. I am well-versed in designing experiments using techniques such as Design of Experiments (DoE) to systematically evaluate variables and optimize processes. I have utilized statistical analysis software to analyze experimental data and draw meaningful conclusions. For example, in a recent project, I employed DoE to optimize the formulation of a new food product, considering factors such as ingredient proportions, processing parameters, and sensory attributes, to achieve the desired quality and functionality.

Note: Answers to interview questions should be tailored based on the candidate’s actual experience and qualifications.

Editor’s Note: CSIR-CSIO Food Technology & Biotechnology Project Job, Applications Invited. CSIR-CSIO Food Technology Jobs. CSIR-CSIO Food Technology Careers. Please ensure you are subscribed to the Biotecnika Times Newsletter and our YouTube channel to be notified of the latest industry news. Follow us on social media like TwitterTelegramFacebook and Instagram.

Diligence + Intelligence + Learned +Understanding +Xenial + Idealistic = DILUXI. Girl with the golden hands, She has worked hard and transformed BioTecNika's Alerts section with Latest Notifications and Articles with most profound insights. When we need a reliable hand at work, All eyes turn to her!