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Sweetpotato Quality Assurance Specialist
Il y a 3 mois
The RTB Breeding for Quality initiative is a segment of the larger RTB breeding project, focusing on the integration of processing and culinary quality in routine breeding practices. This project aims to build upon the advancements made by the RTBfoods initiative, emphasizing the importance of quality in boiled sweetpotato. Key outputs from this project include the development of Standard Operating Procedures (SOPs) for quantitative descriptive analysis (QDA), instrumental texture evaluation, and preliminary consumer acceptability/rejection benchmarks.
II. Purpose
To identify sweetpotato genotypes exhibiting exceptional quality characteristics from breeding populations through the application of SOPs established in the RTBfoods project. To assess the acceptability/rejection thresholds of crucial quality traits for boiled sweetpotato in Uganda.III. Expected Outcomes
Create a consumer testing questionnaire and present it to an interdisciplinary team for feedback, resulting in a finalized version. Revise the trained sensory panel and produce a comprehensive activity report. Educate enumerators responsible for conducting consumer tests, culminating in a workshop report. Organize and execute consumer testing and participatory processing quality assessments in both urban and rural settings, utilizing a selected panel of genotypes cultivated in designated areas, leading to a field activity report. Perform quality evaluations on samples utilized in consumer tests, including descriptive sensory analysis, and compile all quality data into a cohesive report, which will encompass results from consumer tests and participatory processing quality, along with models to validate cooking quality thresholds. Conduct routine quality assessments of sweetpotato harvests, resulting in a cooking quality report for the relevant genotypes.IV. Duration
The consultancy engagement will span a total of 131 days.
Qualifications
Selection CriteriaBachelor’s degree in Food Science. Experience in consumer-driven food product development and food analysis. Proficiency in sensory analysis, experimental design, survey methodologies, data management, and report composition. Minimum of three years of relevant experience. Skills in conducting field surveys, statistical data analysis, interpretation, effective communication, and leadership. Familiarity with potato and sweetpotato value chains is considered an advantage.
