The U.S. Pharmacopeial Convention (USP) Hiring Scientist III, Master’s Degree in Chemistry (Food
Science/Analytical/Organic) or Pharmaceutical Sciences
Roles and Responsibilities
Literature search for the USP/FCC/NF projects
Responsible for sample preparation (extractions such as
liquid-liquid extraction, QuEChERS, or SPE and clean-up procedures) for food
samples.
Should have worked on Chromatography (HPLC, GC), Mass
spectrometry (LC- MS/ MS GC- MS/ MS ) techniques.
Should have experience of method development and validations
for food ingredients and food products.
Responsible for Design and review of method development
experiments and perform method validation in accordance with laid down
procedure.
Responsible for preparation of method validation protocols
and reports.
Provide effective technical and scientific expertise for
development of Foods related analytical methods.
Engage in project planning, execution, method development and
validation according to set standards as USP general chapters, guidelines, SOPs
and protocols.
Responsible for providing the project updates supervisor on
the regular basis.
Effectively coordinate with Group Leader to complete the USP/
FCC/NF projects within timelines.
Responsible for preparation and review of SOPs, protocols,
reports etc.
Responsible for review of the records and documents.
Responsible for ensuring calibrations of the equipment as per
the schedule.
Responsible for preparing, executing and completing IQ/OQ/PQ
of new instruments.
Responsible for indenting the required glassware, chemicals
and columns for the USP/FCC/NF projects.
Responsible for maintaining GLP & safety procedures while
working in Lab.
Required Skills
Master’s Degree in Chemistry with 5-7 years of experience.
Possess a fine understanding of USP/NF/FCC monographs/general chapters/general
notices. Exposure to GMP/GLP/QMS environment and documentation procedures and
champions the data integrity. Should be capable of performing analytical method
developments and method validations using modern techniques and protocols. Good
analytical skills in handling method development and Validations for Food
ingredients and food products. Should have exposure to GMP/GLP environment and
documentation procedures. Awareness of ISO/IEC 17025 is desirable.
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