Nutrihub TBI SRF Job – Food Tech, Food Biotech & Food Science Apply
Nutrihub TBI SRF Job – Food Tech, Food Biotech & Food Science Apply. Nutrihub aims to help entrepreneurs to ideate, incubate and accelerate their innovative early-stage startups into successful ventures by providing value added product technologies in millets, infrastructural support, mentoring, networking & business advisory.
Job Title: Senior Research Fellow (SRF)
Job Location: Hyderabad, Telangana, India
Employment type: Contract
Job Description:
- Work closely with the Team Leads & other team members & expert specialists of Nutri Hub TBISC to assist in R&D activities, analysis and monitoring of the new product development or visits to field sites.
- Assist core team and provide necessary inputs for review and new product development.
- Assist team in review of available information including collecting contents, researching relevant reports and background documents.
- Assist in Data Analysis using various scientific tools and statistical methods.
- Assist in preparation of technical reports/progress reports and preparing relevant presentations.
- Attend project meetings, preparation of minutes of the meetings/other documentation.
- Perform any other relevant administrative tasks related to the project assigned.
- Ability to work under pressure, excellent time management skills, good communication skills, critical thinking and attention to details.
- Preparation and Reporting of periodic progress, Detailed Work Plans, New Product Development.
- Outcomes, and memos for the Startup Incubate Founder / Management.
Preferred Qualifications:
- Master’s degree in the Food Bio-Technology/ Food Technology/ Food Science and Nutrition.
- Candidates having 3 years Bachelor’s degree and 2 years Master’s Degree should have NET
- qualification and 2 years research experience.
- Experience in non-dairy based pre/pro biotic product development or beverages, millet based
- fermented products / application in product development especially with reference to millets;
- expertise in handling lab instruments, ability to analyze statistical data and documentation skills.
- Proven experience in invitro studies
- Proficiency in English, Communication verbal and written and MS-Office good working knowledge
- Willingness to travel.
Deliverables: Development of non-dairy beverages from millets/ Pre/pro biotic millet products
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Possible Interview Questions may be asked for SRF Vacancy at Nutrihub TBI.
1. Can you tell us about your research experience in the field of Food Bio-Technology/Food Technology/Food Science and Nutrition? Answer: During my Master’s degree, I gained extensive research experience in the field of Food Bio-Technology/Food Technology/Food Science and Nutrition. I conducted research projects focused on various aspects such as food safety, product development, nutritional analysis, and food processing techniques. I have hands-on experience with laboratory techniques, data analysis, and conducting sensory evaluations. I have also published my research findings in peer-reviewed journals and presented them at conferences.
2. How do you approach designing and conducting research experiments in the field of Food Bio-Technology/Food Technology/Food Science and Nutrition? Answer: When designing and conducting research experiments, I follow a systematic approach. Firstly, I thoroughly review the existing literature to understand the current state of knowledge and identify research gaps. I then develop a research plan and experimental protocols considering the objectives of the study. I pay attention to experimental design, sample selection, and appropriate controls to ensure the validity and reliability of the results. I also prioritize adherence to ethical guidelines and good laboratory practices throughout the research process.
3. Can you give an example of a complex research project you have worked on and how you managed the challenges involved? Answer: In my previous research project, I investigated the effects of different processing methods on the nutritional content of a specific food product. The project involved multiple variables, sample preparation, data collection, and statistical analysis. One of the challenges I encountered was obtaining consistent and reliable results due to variations in sample composition. To overcome this, I implemented rigorous quality control measures, standardized the sample preparation techniques, and increased the sample size to account for any variability. Additionally, I collaborated with other researchers in the lab to validate and cross-check the findings, ensuring the accuracy and robustness of the results.
4. How do you stay updated with the latest advancements and trends in the field of Food Bio-Technology/Food Technology/Food Science and Nutrition? Answer: Staying updated with the latest advancements and trends is crucial in the field of Food Bio-Technology/Food Technology/Food Science and Nutrition. I regularly read scientific journals, attend conferences, and participate in webinars and workshops related to my area of expertise. I also actively engage in professional networks and online communities to exchange ideas and discuss current research findings. By staying informed, I can incorporate new knowledge and innovative approaches into my work, contributing to the advancement of the field.
5. How do you approach data analysis and interpretation in your research work? Answer: Data analysis and interpretation are integral parts of any research project. I approach data analysis by employing appropriate statistical methods and software tools to analyze the collected data. I ensure that the analysis is conducted with attention to detail and accuracy. Additionally, I critically evaluate the results in the context of the research objectives and draw meaningful conclusions. I communicate the findings effectively through clear and concise reports, presentations, and visualizations, enabling others to comprehend and utilize the research outcomes.
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