The Associate General Coordinator for Food Sciences and Technology plays a supportive yet vital role in advancing research, education, and innovation in the field of food science. This entry-level professional position focuses on applying foundational knowledge in food chemistry, biology, and engineering to support programs and projects that ensure sustainable, safe, and nutritious food production. Working as part of a team, the Associate General Coordinator assists in organizing and coordinating various activities, including research initiatives, development of new food products, and community outreach programs that promote global health and sustainability. This role involves collaborating with faculty, researchers, and stakeholders to align efforts with the department's goals of creating innovative solutions to feed a growing population. Responsibilities include contributing to project planning, ensuring effective communication among team members, and supporting the implementation of strategies that address current challenges in food science and technology. The Associate General Coordinator must demonstrate a strong commitment to learning and development while gaining hands-on experience in food science processes, research methodologies, and program management.