| Department Contact Information: |
|
Email enquiries: |
Sharon_Mullen@UManitoba.ca |
|
Return Applications to: |
Sharon A. Mullen, Administrative Assistant
Food Science Department, 252 Ellis Building
University of Manitoba, Winnipeg, MB R3T 2N2
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| Posting Information: |
|
Employee Group: |
AESES |
| Classification: |
Agricultural Attendant 3 |
| Dept./Faculty: |
Food Science Department, Agricultural & Food Sciences |
| Type of Position: |
Revised budget funded continuing |
|
Hours of Work: |
35 hours per week |
| Wage or Salary: |
$25,935.00 to $33,433.40 per annum |
| Start Date: |
As soon as possible |
|
Probation or Trial Period: |
420 hours worked |
| Applications to be Received by: |
4:00 p.m., August 11, 2004 |
| Qualifications: |
High school completion plus a minimum of 3 years experience operating dairy/food
processing equipment. Must have experience in dairy/food processing operations. An
acceptable equivalent combination of education and experience may be considered.
Must have thorough knowledge of the processing of dairy and food products. Must have
or be eligible for dairy licenses as issued by the Province of Manitoba. Good
verbal and written communication skills. Ability to demonstrate/instruct dairy and
food processing techniques to students, and to work independently.
|
| Representative Duties: |
1. Operate a modern high temperature short time (HTST) pasteurization unit
consisting of a standardizing separator, homogenizer, raw milk booster & stuffing
pumps and a three section HTST press equipped with a divert valve.
2. Manufacture from milk a variety of cheeses such as cheddar, mozzarella, cottage,
colby, gouda, feta, havarti and traditional ethnic cheeses including paneer and
white cheeses.
3. Manufacture sour cream, buttermilk, cultured cream cheese & yogurt products and
grow starter cultures.
4. Manufacture frozen dairy and non-dairy products using batch and continuous ice
cream freezers.
5. Manufacture butter by the churn method in experimental batch size.
6. Take product samples for microbiological and composition analysis. Perform
routine microbiological tests such as SPC and coliform. Perform tests to evaluate
samples for total solids, fat and moisture contents.
7. Perform raw milk receiving duties.
8. Maintain dairy in a sanitary and proper manner that will meet federal and
provincial standards, including hazard analysis & critical control point (HACCP)
recognition.
9. Perform minor repairs or obtain repair of equipment as required.
10.Operate a modern food process pilot plant containing equipment such as thermal
process kettles, retort, vacuum kettle, fluidized bed dryer, spray dryer, drum
dryer, micronizer, extruder, smokehouse, fryers, freeze dryer, oven, and membrane
filtration unit.
11.Maintain walk-in cooler and freezers in an orderly manner.
12.Maintain constant temperature walk-in incubators in an orderly fashion.
13.Maintain solvent storage room in a safe condition.
14.Provide supervision to students in the processing of dairy and other food
products. Instruct, demonstrate, advise and assist students in the proper
procedures to process a variety of products.
15.Provide support during practical demonstration periods in short courses such as
cheese manufacture, ice cream, cultured dairy products, sanitation and thermal
processing of milk using HTST equipment.
16.Perform research and product development work with minimal staff instruction.
17.Maintain supplies, utilization and inventory records.
18.Place orders for parts and materials required by the dairy.
19.Keep records of production & experimental trials and maintain files of the whole
operation of this section of the Department in accord with HACCP requirements.
20.Keep records of equipment operation and perform preventative maintenance as
required.
21.Perform other related duties as assigned or required.
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