• Maintain laboratory cleanliness, organization, and safety: ensure all instruments and equipment are properly cleaned, calibrated, and functional.
• Prepare reagents, samples, and setups for practical classes, assist faculty and students during experiments, demonstrate equipment use when needed.
• Enforce safety protocols, ensure PPE usage, maintain MSDS records, and supervise proper chemical storage and waste disposal.
• Keep logbooks for equipment usage and calibration; report faults and coordinate repairs; assist with procurement of lab materials.
• Provide technical assistance for faculty and student research, including sample analysis, data collection, and documentation.
• Coordinate lab schedules, support departmental events, workshops, and accreditation-related documentation.
• Update knowledge on laboratory safety, analytical methods, and participate in relevant training programs.
• Assist in community nutrition and food safety programs, product development, and departmental audits as assigned.

• B.Sc. in Food Science/Food Engineering/Food Technology/ Food Processing from any reputed university with a minimum CGPA 3.25 out of 4.00.
• SSC and HSC with minimum GPA 4.00 out of 5.00

Experience in lab environment preferably in a University, Research Institution, Food Nutrition Lab is preferred

• Must have in-depth knowledge on Chemical Handling and Instrument Operations
• Age maximum 32 year(s).
• Able to work under pressure, efficiently and meet deadline.
• Ability to communicate effectively & professionally.
• Capacity to follow oral and written instructions.
• Ability to work independently and as part of a team.
• Well versed with computer applications especially in Basic Data Management using MS Office.