Lecturer – Food, Nutrition & Gastronomic Sensory Evaluation
Help future culinary professionals understand the science, nutrition and sensory experience behind food, while developing your teaching and research at Skills Institute.
Every ingredient, flavour and food choice has a story. Help our learners understand the science behind it and use that knowledge to make thoughtful, informed decisions in culinary practice.
At Skills Institute, part of Skills Group, you’ll teach within our Bachelor of Culinary Arts, connecting food science, human nutrition, dietary analysis and sensory evaluation with practical learning. From exploring nutritional needs to examining how we experience food and wine, you’ll help learners develop their curiosity, knowledge and professional judgement.
Working alongside our culinary teaching team, you’ll bring your specialist expertise into a programme that draws on global food traditions and the Māori and Pasifika food knowledge of Aotearoa. You’ll also contribute to applied research and scholarship that informs what and how we teach.
What you’ll be doing
Teach food science, nutrition, dietary analysis and gastronomic sensory evaluation through practical sessions, tastings, tutorials and online learning.
Design applied learning that connects scientific evidence with kitchen practice, menu development, food products and service decisions.
Support learners’ transition into degree-level study, building confidence, academic skills and independent thinking through constructive feedback.
Develop culturally responsive assessments and learning resources and contribute to moderation and programme improvement.
Supervise work-integrated learning and contribute to applied industry research supervision, initially alongside experienced colleagues.
Develop your research and scholarly activity while maintaining safe, inclusive learning environments, including allergen management and responsible tasting practices.
What you’ll bring
Essential requirements:
A completed Master’s degree at NZQCF Level 9 or higher in nutrition, food science, food innovation, sensory science, gastronomy or an allied field.
Relevant culinary, nutrition or food science qualifications, such as a Bachelor of Culinary Arts, Bachelor of Science or equivalent.
Relevant professional experience in human nutrition, dietary analysis or sensory evaluation of food and wine, for example, as a chef, nutritionist, dietitian, food scientist or sensory analyst.
Demonstrated current engagement in relevant research or scholarly activity, evidenced by research outputs, active projects or research supervision.
A teaching qualification, or willingness to obtain one and experience or willingness to teach in a bicultural context consistent with Te Tiriti o Waitangi, incorporating Māori and Pasifika food knowledge.
Clear communication, attentive listening and an empathetic, proactive approach to learner success, with the ability to think independently and collaborate with colleagues.
Desirable: A relevant doctorate or current doctoral study, degree-level teaching experience and experience supporting first-year learners or supervising applied projects would be valued. Sensory or wine qualifications, industry networks, te reo Māori capability or experience within Māori and Pasifika frameworks, and responsible use of AI in teaching or practice are also welcome.
The role may involve occasional evening, weekend or off-site activities for tastings, practical assessments, industry events or field trips.
Why join Skills Group?
Bring your specialist knowledge into a role where learners can put it into practice. You’ll work with culinary professionals and academic colleagues, contribute ideas to the curriculum, and grow your teaching, research and supervision capability.
Our culture is grounded in Joy, Manaakitanga, Grow and Bold. We encourage curiosity, value the perspectives people bring, and support each other to keep learning.
Benefits that back you
Health & wellbeing: Fully subsidised Southern Cross medical insurance, TELUS Health Employee Assistance Programme (EAP), and annual flu vaccinations.
Leave: Birthday leave, long service leave, and enhanced bereavement leave.
Financial benefits: 3.5% KiwiSaver contribution, 2% SuperLife contribution, and a $500 employee referral bonus.
Learning & development: Two paid learning hours each week, LinkedIn Learning access, Future Fit development opportunities, and ongoing professional growth support.
Ready to spark curiosity and deepen the way future culinary professionals think about food?
Apply with your CV and a cover letter outlining your relevant qualifications, professional experience, research or scholarly activity and approach to teaching.
- Department
- Skills Institute - Degrees
- Role
- Lecturer – Food, Nutrition & Gastronomic Sensory Evaluation
- Location
- Skills Institute - Wiri
- Employment type
- Full-time