• Organize the laboratory activities and facilities, working closely with the Alliance Facilities and Logistics Unit and under the guidance of the Programme Manager.
• Contribute to the design, planning and organizing of work plans.
• Execute professional tasks that support the implementation of the Cacao of Excellence Programme.
• Process cacao bean samples.
• Take charge of conducting train-the-trainer workshops, providing training to trainers from various origins who visit the laboratory.
• Plan, define and optimize the physical analysis and processing of samples into cacao mass and chocolate for the competition and other programme needs.
• Process all cacao bean samples into cacao liquor and process selected cacao beans into chocolate for sensory evaluation.
• Train and supervise the technical personnel involved in the processing of samples and the use of equipment and tools.
• Train scientists and experts visiting the lab in the processing of cacao bean samples from physical analysis to cacao mass and chocolate.
• Advise on the purchase of equipment, tools, packaging materials, ingredients and consumables needed in the laboratory for the processing of cacao bean samples into liquor and chocolate.
• Organize the shipment of samples in the competition to the Technical Committee, Jury, microbiological analysis, cacao butter content analysis, and others in collaboration with other team members and HQ staff.
• Provide training in sensory analysis, panel management, and the use of Cacao of Excellence (CoEx) sensory analysis tools.
• Support the general development of activities associated with the Awards competition.
• Contribute in various ways to cacao research activities led by the Alliance of Bioversity International and CIAT and of the One CGIAR.
• Develop all technical communications for the technical committee.
• Support events at the lab and visits from partners/stakeholders.
• Compile scientific information for the preparation of reports and grants.
• Prepare presentations for meetings and conferences, write scientific documents, and contribute to various publications.
• Assist in the development of project proposals for funding as needed.
• Represent the Alliance and the Cocoa of Excellence Programme at events as agreed upon with the supervisor.

Requirements

• Master’s degree in agricultural economics, food technology, agro-ecology, agronomy, food supply chains or related fields.
• Preferably five (5) years of relevant experience in agroecology or food technology from a research, private sector, or policy perspective, preferably within an international organization.
• Specific knowledge and experience in the cocoa and chocolate sector, as well as an understanding of sensory analysis and statistics.
• Experience with designing, implementing, and analyzing qualitative and quantitative research frameworks.
• Excellent facilitation, communication, and interpersonal skills, including the ability to interact with people at all levels effectively and build consensus in a multi-cultural and multi-disciplinary environment.
• Well-developed organizational skills with the ability to deliver on time and manage numerous tasks simultaneously.
• Fluent command of English, written and spoken.

• Experience with international cooperation and / or international organizations, and in project management, capacity building and technical assistance will be an asset.
• Knowledge of French and/or Spanish as second languages is a plus.
• Experience with systematic literature reviews and other literature-based data collection.
• Experience working in interdisciplinary programmes related to agriculture, environment and development studies preferred.

Benefits

• Be Italian nationals holding a valid passport or identity card.
• Or be EU citizens holding a valid passport or identity card and confirmation of registration from the Registrar’s Office (Anagrafe).
• Or Non – EU citizens holding a valid Italian work permit (permesso di soggiorno per lavoro subordinato).