The coming years we will invest in the further development of our educational programme and  our research activities. We therefore are looking for a new enthusiastic colleague who will reinforce our team as Lecturer - Researcher foodservice and healthcare.

Your challenge

You will work two days a week (0.4 FTE) as a researcher within the Zuyd Research Centre Gastronomy. In collaboration with our partners in the industry and healthcare institutions, you will be involved in research on the influence of hospitality on meal experience. In your research activities students are involved as much as possible and the results need to be published. Alongside this, you form the linking pin between the Research Centre and the educational programme of the Hotel Management School Maastricht (HMSM) (0,6 FTE); more specifically the track Foodservice and the track 'Horizons in Hospitality’, in which hospitality within healthcare is an important focus area. As a part of your work you will supervise management projects and internships within (one of) these tracks that are part of the graduation phase of the study programme.

Your responsibilities:

• Formulate research proposals in cooperation with the lector and other colleagues and conduct applied research in the field of Foodservice & Healthcare;  
• Communicate research results in scientific and professional publications and at conferences;
• Provide education in the HMSM curriculum that is at the cutting edge of nutrition, health, and hospitality (in-house minors Horizons in Hospitality, Foodservice and Gastronomy);
• Coach and supervise students within the framework of research projects and internships;
• Maintain contact with partner institutions in the field;
• Transfer knowledge to the HMSM curriculum and develop and deliver training and curriculum updates in your field of expertise.

• Academic qualifications (master or PhD);
• Affinity and preferably experience in the field of Hospitality, Foodservice and Healthcare;
• Affinity with/experience in providing teaching at higher vocational education (HBO) level;
• Research experience (preferably candidates with a PhD) in the field of Health Sciences, Psychology and/or in food-related subjects;
• An attitude promoting a work environment that fosters creative thinking, co-creation and innovation;
• A team player yet with the ability to work independently;
• Fluency in English, both verbally and in writing.

What we offer:

We welcome you in our faculty and Research Centre, both of which offer a challenging and innovative environment with great opportunities for you to explore.

The position is a 1,0 FTE (0,6 FTE lecturer and 0.4 FTE research) for a period of one year at Zuyd University or via payrolling (Randstad Employability). Should the candidate prove suitable and perform favourably, then the contract may be extended, provided operating circumstances remain unchanged.

The salary scale awarded depends on the candidate’s qualifications and experience, and is set in accordance with the collective labour agreement (CAO) in the higher vocational education sector within the career prospects of scale 11 (with a minimum of € 3,477.27 and maximum € 4,777.65 gross per month when appointed full-time).

Zuyd University of Applied Sciences

The Hotel Management School Maastricht (HMSM) is part of the Faculty of Hotel and Facility Management of Zuyd University of Applied Sciences. Our school is internationally viewed as one of the leading institutes in its field. We offer a Bachelor of Arts and tw0 Master of Science programmes.

HMSM supports and educates students to become qualified and passionate hospitality professionals able to contribute to the development and innovation of the (inter)national hospitality industry. To realise this we offer a 4 year bachelor course which comprises a foundation programme (5 semesters) and a specialisation programme (3 semesters) with three tracks: Hotel Management, Food Service and Horizons in Hospitality. In the bachelor program special attention is payed to the focus areas Gastronomy, Innovative Entrepreneurship and Global Minds. Our programme is taught in English and in Dutch.

The Research centre Gastronomy,  led by lector Peter Klosse, is part of the Hotel Management School Maastricht.  Peter defines gastronomy as 'the science of flavour and tasting' and he researches meal experience and all kind of influences on this experience. The primary aim is to better understand the concept of 'tasty' as the positive valuation of what we eat or drink. In this context, he is encouraging research that investigates the changes in our food choice behaviour. The ambition of his Research Centre is to investigate the influence of food choices on societal issues like obesity, malnutrition and a sustainable and innovative food production.