This is an outreach and research position with the following responsibilities with percentages: 1) Facility Quality and Safety - manage establishment, execution, and maintenance of the facility's quality system (lab and test equipment calibration, facility sanitation, execution of facility GMP's, and associated documentation (40%)), 2) Product and Process Development - conduct product development (beverage, sauce, confectionery, etc.) which entails initial design, project planning and execution, marketing, nutrition labeling and specifications, product testing and project reporting while coordinating activities with Extension stakeholders (40%); 3) Coaching and Training - provide coaching and training to clients in the use of the facility and requirements of client and conduct research projects and develop educational material (10%), and 4) Facility Use Execution - operate all food processing and laboratory equipment and participate in sanitation work as required by projects. Research and development skill sets, including test planning, vendor coordination, equipment operation, food analysis, and utilization of statistical principles; Understand and practice relevant food safety principles and regulatory requirements so that plant operations are safe and compliant; Set-up and operate pilot scale equipment, lift and weigh food ingredients of 40 pounds or less, and perform other manual production and laboratory tasks while standing; Driving as needed to perform job duties; Develop a multidisciplinary, independent Food Product Innovation Center client database; Collaborate in an interdisciplinary research activity and academic program to promote food science that is self-sustaining; and.