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Position Description: The Research and Grants Development Specialist supports the Director of the Food Innovation Institute (FOODii) by identifying and pursuing external funding and by providing technical subject matter expertise on emerging food processing and ingredient technologies. This position owns the grant lifecycle from opportunity identification through proposal drafting and submission, spanning workforce development, applied research, equipment and infrastructure, and private foundation funding categories. The position also provides technical and research support to FOODii tenants, including sensory analysis experimental design and report writing, and contributes technical expertise to FOODii research initiatives and to the evaluation of new equipment, ingredients, and processing technologies brought into the institute. Approximately 60 percent of this position's time is allocated to research support and technical subject matter expertise, and approximately 40 percent to grant and funding development.

Essential Duties and Responsibilities:

Research Support and Technical Subject Matter Expertise (70%)

• Serve as technical lead on research initiatives assigned by the Director, coordinating experimental design and execution with pilot plant staff and external collaborators.

• Provide technical and research support to FOODii tenants, including experimental design consultation and troubleshooting support for their product development work.

• Design sensory analysis experiments and prepare sensory evaluation reports for FOODii research initiatives and tenant projects.

• Develop and maintain working knowledge of emerging food processing and ingredient technologies relevant to FOODii's pipeline, such as extrusion processing and precision fermentation.

• Evaluate new equipment, ingredients, and processing methods, and provide technical recommendations to the Director.

Grant and Funding Development (30%)

• Identify and pursue funding opportunities aligned with FOODii's strategic initiatives, spanning workforce development, applied research, equipment and infrastructure, and private foundation funding categories.

• Draft grant proposals in coordination with the Director, including project narratives, budgets, budget justifications, biosketches, facilities and resources statements, and letters of support.

• Author white papers and other funding-adjacent materials that support FOODii's positioning with prospective funders.

• Organize or support webinars and outreach activities connected to funding opportunities and FOODii's grant initiatives.

• Maintain a rolling pipeline of prospective funding opportunities and report status to the Director on a monthly basis.

• Coordinate with the LSU AgCenter Office of Sponsored Programs and with co-investigators across departments and partner institutions on multi-party proposals.

• Maintain a library of reusable proposal content, including institutional descriptions, facilities statements, and standard biosketches, to reduce proposal turnaround time.

• Support post-award progress reporting and compliance documentation in coordination with the Office of Sponsored Programs.

Qualification Requirements:

Minimum Qualifications:

• Master's in Food Science, Food Engineering, Sensory Science, or a closely related discipline, with a minimum of three years of applied research experience.

• Strong technical writing skills, with the ability to translate scientific work into proposal narratives for non-specialist reviewers.

• Ability to manage multiple concurrent deadlines and work independently with growing autonomy over time.

Preferred Qualifications:

• Exposure to grant proposal development through graduate research or prior employment, such as contributing to sections of a funded proposal; independent lead-authorship is preferred but not required at hire.

• Prior experience as Principal Investigator, Co-Investigator, or primary drafter on a funded federal or foundation grant.

• Technical background in alternative proteins, precision fermentation, or food processing technology.

• Experience with sponsored programs processes at a land-grant university or comparable research institution.
• PhD in Food Science, Food Engineering, Sensory Science, or a closely related discipline

LSU and the AgCenter are dedicated to fostering an environment where our employees feel appreciated for their skills and individual qualifications.  If a candidate does not meet the minimum qualifications listed but has other qualifications or substantial experience related to the key responsibilities, we encourage them to apply (per La. RS 42:36).

Date Available: Upon completion of the selection process.

Application Deadline: October 16, 2026 or until a suitable candidate is identified.

Application Procedure: Qualified candidates must apply online using the https://lsu.wd1.myworkdayjobs.com/LSU (or through Workday for internal applicants) by attaching file(s) containing a curriculum vita, a letter of application, official university transcripts, and two letters of reference. Questions about the online application system should be directed to the HRM Office at 225/578-0324 or [email protected].  (Paper, faxed, or emailed application materials will not be accepted.)  In lieu of attaching the letters of reference, they may be sent directly to:

Amogh Ambardekar, Ph.D.

Director of Food Innovation Institute (FOODii)

School of Nutrition & Food Sciences

297D Knapp Hall

Baton Rouge, LA 70808

Phone: 225-578-4448

Email: [email protected]

Website: www.lsuagcenter.com

The LSU Agricultural Center is a statewide campus of the LSU System and provides equal opportunities in programs and employment.

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Background Check - An offer of employment is contingent on a satisfactory pre-employment background check.

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The LSU Agricultural Center is an Equal Opportunity Employer.

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