TOT and Curriculum Development in Local Cereal Processing and Preservation
International requests the support of a Farmer-to-Farmer volunteer for a 24-day
volunteer assignment (including travel) located in Diourbel and Bargny. The
volunteer will work with two
vocational training centers to design a curriculum with the aim to train
students on processing of local cereals,
including rice, maize, millet
and other cereal grains. The volunteer will develop a training manual and use
it to train the center’s trainers on the
effects of different processing treatments on products’ behavior; the role and
behavior of different ingredients; processing methods; and quality standards,
including nutritional aspects, and the means for their evaluation. The
volunteer will also teach the
centers’ trainers about the structure, composition, and utilization of rice,
maize, millet and other cereal grains for the production of starches, flours,
milling by‐products, and cereal‐based human food products; cereal
processing technologies such as dry and wet milling, baking, extrusion
cooking, and manufacturing of breakfast cereals, noodles, and pasta; and
quality/sanitary control and quality assurance aspects of production.
The volunteer should have the following qualifications
degree in food science or related field.
experience in cereal processing.
and verbal communication skills.
skills preferred but not mandatory.
***As part of the Farmer-to-Farmer Consortium, this
assignment is made possible through USAID funding. In accordance to USAID
guidelines, any candidates submitted for consideration under this project must
have a valid US passport or Green Card.***