About

Food Safety and Standards Authority of India (FSSAI) invites applications from bright young men and women from India for Senior (SFFan) and Junior (JFFaN) fellowships under the FSSAI funded project Network for Scientific Co-operation for Food Safety and Applied Nutrition (NetSCoFAN) that will be implemented at different lead institutions across India. The selected SFFaN and JFFaN will get an opportunity to work under the expert guidance of lead scientist(s) of these lead institutions.

Title and number of Posts

Senior Fellows in Food Safety & Nutrition (SFFan):10

Junior Fellows in Food Safety & Nutrition (JFFan): 16

Eligibility

1. GROUP I: CHEMICAL, CODE: CHG

Location/Lead Institution: CSIR –Indian Instituteof Toxicology Research (IITR), Lucknow, UP.

Essential Qualification:

JFFaN: First Class Masters or equivalent postgraduate degree in Life Sciences/Chemical Sciences/Food Science/ Agricultural Post harvest Technology including Apiary/Meat/Egg/Dairy/Fishery.

Desirable:

NET/GATE qualification.

Knowledge of computer applications including web-searching, MS-Office and report writing

SFFaN:

First Class Master’s or equivalent post graduate degree in Life Sciences/Chemical Sciences/Food Science/Agricultural Postharvest Technology including Apiary/Meat/Egg/Dairy/ Fishery. OR

First Class ME, M.Tech. or equivalent degree in Chemical Engineering/Food Technology/ Food Engineering.

Desirable:

NET/GATE qualification.

Knowledge of computer applications including web-searching, MS-Office and report writing.

Experience or should be followed by at least two years of proven post qualification experience in the relevant field: Food Additives, Flavoring, Processing Aids and Material in contact with food, Pesticide, Antibiotic Residue, Contaminant in Food Chain, Nutrition Profiling.

2. GROUP II: BIOLOGICAL, CODE: BIG

Location/Lead Institution: ICAR –Indian Veterinary Research Institute (IVRI), Bareilly, UP.

Essential Qualification:

JFFaN: First Class Masters or equivalent post graduate degree in Microbiology/Biotechnology/Biochemistry/ Food Science/Food Technology or any other related discipline of Biological Sciences. OR

First Class M.VSc/M.Tech in Microbiology/Public Health/Biotechnology/Epidemology/Livestock Products Technology/Biomedical Sciences/Bio-Engineering/Food Science/Food Technology or allied discipline

Desirable:

NET/GATE qualification.

Knowledge of computer applications including web-searching, MS-Office and report writing

SFFaN

First Class Masters or equivalent post graduate degree in Microbiology/Biotechnology/Biochemistry/ Food Science/Food Technology or any other related discipline of Biological Sciences.

First ClassM.Tech. or equivalent post graduate degree in Biomedical Sciences/Bio-Technology/Bio-Engineering / Food Science/Food Technology or any other related disciplineof Biological sciences.

Desirable:

NET/GATE qualification.

Knowledge of computer applications including web-searching, MS-Office and report writing

Experience:(i) or (ii) should be followed by at least two years of proven post qualification experience in the relevant field: Biological Hazards, Genetically Modified Foods and Organic Foods

3. GROUP III: NUTRITION AND CLAIMS, CODE: NCG

Location: Lead Institution: ICMR –National Institute of Nutrition (NIN), Hyderabad, Telangana.

Essential Qualification:

JFFaN:First Class Masters or equivalent post graduate degree in Home Science/Food and Nutrition/Food Technology.

SFFaN: First Class Masters or equivalent post graduate degree in Home Science/Food Nutrition/Food Technology.OR

Phd in Public Health Nutrition

Desirable:

NET/GATE qualification. Knowledge of computer applications including web-searching, MS-Office and report writing.

Experience:(i) should be followed by at least three years of proven post qualification experience in the relevant field: Nutrition and Fortification, Functional Food, Nutraceuticals, Dietetic Products and other similar products, Labeling, Claims And Advertisements.

4. GROUP IV: FOODS OF ANIMAL ORIGIN, CODE: FAG

Lead Institution: ICAR –National Research Centre (NRC) on Meat, Hyderabad, Telangana.

Essential Qualification:

JFFaN:First Class Master’s or equivalent post graduate degree in Veterinary Science (Veterinary Public Health and Epidemiology/Livestock product Technology/Veterinary Pathology/Veterinary Microbiology/Veterinary Pharmacology and Toxicology/Biotechnology/Dairy Technology/Pharmacy/Fish and Fisheries Sciences/Meat Postharvest Processing and Technology/Food Technology/Biochemistry/Microbiology/Zoology.

Desirable:

NET/GATE qualification.

Knowledge of computer applications including web-searching, MS-Office and report writing.

SFFaN:

First Class Master’s or equivalent post graduate degree in Veterinary Science (Veterinary Public Health and Epidemiology/Livestock product Technology/Veterinary Pathology/Veterinary Microbiology/Veterinary Pharmacology and Toxicology/Biotechnology/Dairy Technology/Pharmacy/Fish and Fisheries Sciences/Meat Postharvest Processing and Technology/Food Technology/Biochemistry/Microbiology/Zoology. OR

First Class ME, M.Tech. or equivalent degree in Bio-Technology/Food Technology/Food Engineering.

Desirable:

NET/GATE qualification.

Knowledge of computer applications including web-searching, MS-Office and report writing.

5. GROUP V: FOODS OF PLANT ORIGIN,CODE: FPG

Locations: (i) Lead Institution: MoFPI –National Institute of Food Technology Entrepreneurship & Management (NIFTEM), Sonipat, Haryana.

(ii)Co-Lead Institution: CSIR –Central Food Technological Research Institute (CFTRI), Mysuru, Karnataka.

Essential Qualification:

JFFaN: First Class Master’s or equivalent post graduate degree in Agriculture/Horticulture/Postharvest Technology/Engineering/Food Technology/Food Science and Technology/Biochemistry.

Desirable:

NET/GATE qualification.

Knowledge of computer applications including web-searching, MS-Office and report writing.

SFFaN:

First Class Master’s or equivalent post graduate degree in Agriculture/Horticulture/Postharvest Technology/Engineering/Food Technology/Food Science and Technology/Biochemistry.

Desirable:

NET/GATE qualification. Knowledge of computer applications including web-searching, MS-Office and report writing.

Experience: Should have at least two years of proven post qualification experience in the relevant field: Cereals, Pulses, oilseeds, Fruits and Vegetables, Spices, Condiments and culinary, Sweet and Confectionary, Oils and Fats, horizon scanning by collating, analyzing information/data on existing and emerging food safety risks and issues.

6. GROUP VI: WATER AND BEVERAGES, CODE: WBG

Location: Lead Institution: CSIR –Indian Institute of Chemical Technology (IICT), Hyderabad, Telangana.

Essential Qualification:

JFFaN: First ClassMaster’s or equivalent post graduate degree in Biotechnology Engineering/Chemical Engineering/Food Technology/Chemistry/Biochemistry.

Desirable:

NET/GATE qualification.

Knowledge of computer applications including web-searching, MS-Office and report writing.

SFFaN:

First Class Master’s or equivalent postgraduate degree in in Biotechnology Engineering/Chemical Engineering/Food Technology/Chemistry/Biochemistry.

Desirable:

NET/GATE qualification.

Knowledge of computer applications including web-searching, MS-Office and report writing.

Experience: Should have at least two years of proven post qualification experience in the relevant field:Biological analysis, Water analysis,Alcoholic Beverages, Non-Alcoholic Beverages and Fermentation Technology.

7. GROUP VII: FOOD TESTING, CODE: FTG

Location: (i) Lead Institution: ICAR –Central Institute of Fisheries Technology (CIFT), Kochi, Kerala.

(ii) Co-Lead Institution: Indian Institute of Technology (IIT), Gandhinagar, Gujarat.

Essential Qualification:

JFFaN: First Class Master’s or equivalent post graduate degree(M.Tech) in Chemistry/Organic Chemistry/Food Science and Technology/Food Engineering/Microbiology/Biotechnology/Instrumentation Engineering/ Nanoscience/Nanotechnology/Biological Engineering/Biomedical Engineering/Analytical Chemistry.

Desirable:

NET/GATE qualification.

Knowledge of computer applications including web-searching, MS-Office and report writing.

SFFaN:

First Class Master’s or equivalent post graduate degree in Chemistry/Organic Chemistry/Food Science and Technology/Microbiology/Biotechnology/Nanoscience/Nanotechnology/Analytical Chemistry. OR

First Class ME, M.Tech. or equivalent postgraduate degree in Chemical Engineering/Food Technology/Food Engineering/Instrumentation Engineering/Biological Engineering and Biomedical Engineering.

Desirable:

NET/GATE qualification.

Knowledge of computer applications including web-searching, MS-Office and report writing.

Experience: (i) or (ii) should be followed by at least two years of proven post-qualification experience in the relevant field: Methods of Analysis and Sampling; Development of Rapid Testing Methods, Food Testing Kits.

8. GROUP VIII: SAFER AND SUSTAINABLE PACKAGING, CODE: SPG

Location: Lead Institution: MoCI –Indian Institute of Packaging(IIP), Mumbai, Maharashtra.

Essential Qualification:

JFFaN: First Class Master’s or equivalent post graduate degree (M.Tech) in Packaging/Polymer Science/Polymer Science and Technology/Plastic and polymer Engineering/Printing/Paper Technology/Food Process Engineering/Food Science and Technology/Pharma/Material Science/Chemical Engineering or equivalent.

Desirable:

NET/GATE qualification.

Knowledge of computer applications including web-searching, MS-Office and report writing.

SFFaN:

First Class Master’s or equivalent post graduate degree in Packaging/Polymer Science/Polymer Science and Technology/Printing/Paper technology/Food Science and Technology/Pharma/Material Science. OR

First Class ME, M.Tech. or equivalent postgraduate degree in Plastic and polymer Engineering/Printing and Paper Technology/Food Process Engineering//Pharma/Material Science/Chemical Engineering or equivalent.

Desirable:

NET/GATE qualification.

Knowledge of computer applications including web-searching, MS-Office, report writing and Handling instruments like HPLC, GCMC, ICP-OES, DSC, FTIR.

Experience: (i) or (ii) should be followed by at least two years of proven post-qualification experience in the relevant field: Packaging, Development of Food Contact Materials.

How to Apply

The applications will be accepted on on-line mode only. The candidates will have to register and apply for the position on-line at this link and select the option Jobs@fssai.

Application Deadline

February 21, 2020

Contact

E-Mail: aodelhi@fssai.gov.in

For more information, click here.