Graduate Student Lab/Research Assistant

Posting Details Student Title Classification Information Quick Link https://chapman.peopleadmin.com/postings/39840 Job Number

SE202724

Position Information Department or Unit Name Food Sciences Position Headcount 3 Position Title Graduate Student Lab/Research Assistant Academic Year Summer 2026 Term or Semester Summer Is this Role for an Undergrad or Grad Student? Grad Anticipated Pay Range $23.00 per hour Pay Range Information Chapman University is required to provide a reasonable estimate of the compensation range for this position. This range takes into account a variety of factors that are considered in making compensation decisions, including experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. Salary offers are determined based on the final candidate's qualifications and experience, as well as internal equity and other internal factors. The anticipated pay range is not a promise of a particular wage. On which Campus will this work be done? Orange Approved Supervisor Anuradha Prakash Supervisor Email prakash@chapman.edu Scheduling Please use dates within Chapman Academic Calendar (https://www.chapman.edu/academics/academic-calendar.aspx) Desired Start Date 06/01/2026 Projected End Date 08/23/2026 Average number of hours per week Up to 40 hours/Summer Only Position Summary Information Job Description Summary Up to 20 hours a week The selected candidate will assist Dr. Prakash and lab technician in conducting small batch trials in the Food Processing lab using equipment such as the Microthermics beverage pasteurizer and the spray dryer. The candidate will assist in batching the formulations, and processing them, and assist in maintaining equipment and inventories. Responsibilities Assisting Dr. Prakash and the lab technician with food processing experiments and trials. Preparing and batching food or beverage formulations according to recipes or research instructions. Monitoring processing conditions like temperature, flow rate, and drying parameters during trials. Measuring and weighing ingredients accurately for small-batch production. Recording data, observations, and processing results from experiments. Required Qualifications Pursuing MS in Food Science, approval of Dr. Prakash. Desired Qualifications Pursuing MS in Food Science, approval of Dr. Prakash. Special Instructions to Applicants Budget Information Is Federal work-study required? With or Without FWS