Research Technician 3

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Job Title:Research Technician 3Department:FAES | Food Science and Technology

The Research Assistant will support ongoing research activities in the area of sensory science and food-related reward in a dynamic academic lab environment. This position involves active participation in the design, preparation, and execution of human subject studies examining sensory perception, consumer behavior, and hedonic responses to food. In addition, the Research Assistant will assist with general lab operations, including data entry, sample preparation, equipment maintenance, and compliance with research protocols.

Required Qualifications:
4 years experience or Bachelors degree in Food Science, Psychology, Nutrition, Biology, or a related field
Interest in human perception, eating behavior, or decision sciences with
Strong organizational skills and attention to detail
Ability to work both independently and as part of a research team
Basic computer skills, including Microsoft Excel and Word
Strong communication and interpersonal skills, especially in working with research participants

Preferred Qualifications:
Previous experience in a sensory science or human subjects research setting
Demonstrated interest in behavioral research and in understanding cognitive and motivational processes underlying consumer responses
Interest in how testing design impacts research outcomes and a motivation to help develop and refine effective sensory and consumer research methodologies
Familiarity with sensory testing software (e.g., Compusense)
Knowledge of basic statistical concepts and data visualization
Experience working in a food lab or handling food products under hygienic conditions

Key Responsibilities:
Laboratory Work
Assist with the preparation and execution of sensory and consumer studies involving human participants
Set up, monitor, and clean up study sessions in the Food Perception & Liking Laboratory, the Sensory Evaluation Center, and other test environments
Prepare test stimuli according to study protocols, ensuring consistency and safety
Collect and manage participant data using computer-based ballot systems and databases
Assist with data entry, data cleaning, and preliminary analysis
Recruit and schedule participants for studies in accordance with approved IRB protocols

Operations
Maintain laboratory supplies, equipment, and cleanliness in accordance with safety regulations
Participate in weekly lab meetings and contribute to study planning and troubleshooting
Assist with literature reviews, protocol development, and preparation of research materials
Contribute to both theory-focused and applied research examining how consumers perceive, evaluate, and make decisions about food products
Perform other duties as assigned to support the success of the research team

Additional Information:

This is a part-time, temporary position.

This job profile is a Research Technician 3 (T3 level) position on the career roadmap.

The pay range for this profile is $19.28-$25.19/hourly. The offer for this position will fall within this range based on internal equity, units available budget, and the candidates qualifications

Location:Parker Food Science and Technology (0064)Position Type:Temporary (Fixed Term)Scheduled Hours:20 Shift: First Shift Final candidates are subject to successful completion of a background check. A drug screen or physical may be required during the post offer process.

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The university is an equal opportunity employer, including veterans and disability.

As required by Ohio Revised Code section 3345.0216, Ohio State will: educate students by means of free, open and rigorous intellectual inquiry to seek the truth; equip students with the opportunity to develop intellectual skills to reach their own, informed conclusions; not require, favor, disfavor or prohibit speech or lawful assembly; create a community dedicated to an ethic of civil and free inquiry, which respects the autonomy of each member, supports individual capacities for growth and tolerates differences in opinion; treat all faculty, staff and students as individuals, hold them to equal standards and provide equality of opportunity with regard to race, ethnicity, religion, sex, sexual orientation, gender identity or gender expression.