Deadline: 11 June 2019
Are you a motivated and enthusiastic scientist with experience in the field of chemistry or food technology? Do you have proven experience in processes and technologies applied to food ingredients such as additives, enzymes and flavourings or food contact materials? Are you passionate and motivated to ensure the safety of food in Europe?
We are looking for highly motivated scientists with experience in scientific assessments or research activities related to food ingredients or materials in contact with food, who will contribute to EFSA’s scientific and technical outputs through the collection, analysis and evaluation of data and information.
You will play an active role in an organisation that makes a difference to the lives of 500 million EU citizens.
EFSA employs approximately 450 staff members, and its Scientific Committee and Panels engage highly qualified and independent scientific experts. Every position within EFSA plays an important part in creating an inspirational environment in which to work and develop.
Salary and benefits:
EFSA can offer the selected candidate a contract of up to 5 years with the possibility of renewal.
The successful candidate will be recruited as Contract Agent Function Group IV with the basic salary starting from € 3.462,02 monthly, subject to an annual review of remuneration provided for in Article 65(1) of the Staff Regulations.
In addition to the basic salary, EFSA offers a range of benefits:
• Various allowances to which the successful jobholder may be entitled, such as a household allowance, expatriation allowance (16% of basic salary), dependent child allowance and education allowance. The salary is subject to a Community tax deducted at source and staff members are exempt from national taxation.
• A comprehensive welfare package including pension scheme, medical, accident and occupational disease insurance coverage, unemployment and invalidity allowance, and travel insurance.
Your key responsibilities
• Collect, collate, analyse and evaluate data and information for preparing scientific outputs related to the assessment of food ingredients or food contact materials;
• Provide administrative and scientific support to the activities of EFSA’s Scientific Panels and their Working Groups in the relevant area (i.e. preparation of working documents, scientific opinions, meeting agendas and minutes, etc.);
• Draft scientific outputs by applying evidence-based risk assessment principles and methods (e.g. systematic reviews), in particular related to food ingredients or food contact materials;
• Participate to the development of guidance and methodology documents;
• Keep abreast of scientific and regulatory developments and contribute to providing information on legislative, policy and scientific aspects, in particular in the area of food ingredients or food contact materials;
• Communicate and present scientific outputs by conveying the right messages and by making scientific concepts understandable to the public;
• Contribute to manage contracts and procurements.
Eligibility criteria
1. General requirements
• Be national of a Member State of the European Union, Iceland or Norway;
• Enjoy full rights as a citizen;
• Have fulfilled any obligations imposed by laws concerning military service;
• Be physically fit to perform the duties linked to
post
post
• Have a thorough knowledge of one of the EU official languages and a satisfactory knowledge of another EU language;
• Meet the character requirements for the duties involved.
2. Qualifications
A level of education which corresponds to completed university studies of at least three (3) years attested by a diploma in one of the following areas: chemistry, food chemistry, food technology, food sciences or related areas.[2]
3. Experience
In addition to the above, at least one (1) year of relevant and proven professional experience gained after obtaining the diploma.
In case you do not fulfil all the eligibility criteria, your application will not be taken into consideration.
II. Selection criteria
1. Technical competencies
i. Professional experience in the area of chemistry and/or food technology: good knowledge of processes and technologies applied to food contact materials and food ingredients (additives, enzymes and flavourings), including manufacturing processes, analytical methods and characterisation of substances;
ii. Generate, collect and collate evidence: ability to collect evidence (data and information) from various sources, using relevant methodologies. Understand and interpret reports in order to compile evidence (data and information);
iii. Perform scientific assessments, in particular related to food ingredients and food contact materials: experience with methodologies to be used for the appraisal, extraction and analysis of evidence. Integrate and weigh the evidence to draw conclusions with their related assumptions and uncertainties;
iv. Analyse and interpret data with statistics: ability to prepare data sets for statistical analysis, understand and interpret the results;
v. Write scientific documents: ability to draft clear, concise and structured scientific reports, opinions and guidance documents using the appropriate scientific terminology;
vi. Communicate scientific outputs: ability to convey technical scientific concepts and make them understandable to the target audience.
The following is considered an asset:
vi. Manage projects: ability to translate strategic project goals into clear project objectives, plan and manage time and resources (human, financial and operational) needed for the project goals.
2. Behavioural competencies
i. Communication and English: strong ability to communicate clearly and effectively in both spoken and written English;
ii. Working with others: ability to work with others harmoniously and towards a common goal to obtain best results in the interest of EU citizens;
iii. Analysis and problem solving: ability to identify the critical facts in difficult issues and develop creative and practical solutions;
iv. Drive for results: ability to take personal responsibility and initiative for delivering high quality work;
v. Resilience and composure: ability to deliver effectively under high workload and adapt to a changing work environment.
