Ext Family Consumer Sci Agent

Department Contact: Monica Lury, 505-983-4615, northern@nmsu.edu

About the Role

The Cooperative Extension Service at New Mexico State University (NMSU) invites applications for a Family and Consumer Sciences Cooperative Extension Agent – Community and Food Entrepreneurship serving Bernalillo County, New Mexico. As the state's largest and most diverse urban county, Bernalillo County offers a unique opportunity to develop innovative, research-based educational programs that strengthen local communities and support economic opportunity.

This position will play a key role in helping entrepreneurs and small food businesses navigate and capitalize on New Mexico's recently expanded Cottage Food laws, which now allow the sale of a wider variety of shelf-stable food products. The successful candidate will provide education, technical assistance, and community outreach to aspiring and existing food entrepreneurs, helping them understand food safety, regulatory requirements, business development, and marketing strategies that contribute to sustainable economic growth.

In addition to supporting local food enterprises, the Family and Consumer Sciences Agent will deliver practical, research-based programming that empowers individuals, families, and communities to improve their quality of life through education, partnerships, and engagement. This is an exciting opportunity to make a meaningful impact by fostering entrepreneurship, enhancing food system resilience, and advancing community and economic development throughout Bernalillo County.

Responsibilities

• Develop, implement, and evaluate research-based Family and Consumer Sciences educational programs that address community needs and improve the wellness and quality of life for Bernalillo County residents.
• Provide education and technical assistance to aspiring and existing small food business owners, cottage food producers, and food entrepreneurs on topics including food safety, food preservation, business planning, labeling, licensing, and regulatory compliance.
• Lead educational programming related to New Mexico's Cottage Food laws, helping entrepreneurs understand opportunities to legally produce and market shelf-stable food products while meeting food safety requirements.
• Collaborate with local, state, tribal, and federal agencies, community organizations, economic development entities, food business incubators, farmers markets, and other partners to strengthen the local food economy and expand opportunities for small businesses.
• Design and deliver workshops, demonstrations, webinars, and educational resources that promote entrepreneurship, financial sustainability, food safety, nutrition, and consumer education.
• Assist underserved and historically underrepresented communities in accessing educational resources that support business development, food security, workforce development, and economic mobility.
• Conduct needs assessments to identify emerging economic and community issues and develop innovative Extension programming that responds to local priorities.
• Recruit, train, and support volunteers, advisory committees, and community partners to expand program reach and impact.
• Utilize evidence-based educational practices and evaluation methods to measure program outcomes, document impacts, and prepare reports demonstrating program effectiveness.
• Seek external funding opportunities through grants, contracts, and partnerships to support community and economic development initiatives.
• Develop educational materials using multiple delivery methods, including in-person programming, digital platforms, social media, and distance education technologies.
• Represent New Mexico State University Cooperative Extension Service on local committees, advisory boards, and community coalitions related to food systems, entrepreneurship, public health, and economic development.
• Maintain subject matter expertise through professional development and stay current with emerging research, Extension best practices, and changes to food safety regulations, cottage food legislation, and small business resources.
• Work collaboratively with Extension faculty, specialists, and agents across program areas including Agriculture, 4-H Youth Development, Community Development, and Family and Consumer Sciences to deliver interdisciplinary programming.
• Maintain accurate records, prepare required reports, manage assigned budgets, and fulfill all responsibilities associated with a county-based faculty appointment.

Requirements

• Master's degree (in hand by hire date) required. At least one degree must be in Agriculture or related field.
• Or may be under filled as an Extension Associate I (Entry $52,000 Commensurate on qualifications) Bachelor's degree in Agriculture or related field with a cumulative 2.5 GPA or higher required. Must complete a master's degree within 5 years of hire date to continue employment. Promotion to assistant professor rank will be based on performance and Dean's approval.
• Must live in Bernalillo County or close to where employed and be willing to travel and work odd hours as needed to support the program.
• Travel within the county, state, and nationally to Extension Family and Consumer Sciences related functions occasionally.
• Personal auto required, reimbursed at IRS rate per mile. Valid Driver's License required.

Preferred Qualifications

Candidates with experience or interest in one or more of the following areas are especially encouraged to apply:

• Food entrepreneurship and value-added agriculture
• Cottage food production and food safety education
• Small business development and community economic development
• Nutrition and food preservation
• Consumer economics and financial capability
• Community engagement and coalition building
• Adult education and Extension programming
• Grant writing and program evaluation

Special Certification/Licensure

• ServSafe® Food Protection Manager Certification (National Restaurant Association)
• ServSafe® Food Handler Instructor/Proctor (preferred if delivering food safety education)
• HACCP (Hazard Analysis and Critical Control Points) Certification
• Better Process Control School (BPCS) certification for acidified and low-acid canned foods (particularly valuable for value-added food businesses)
• Produce Safety Alliance Grower Training Certificate (beneficial when working with local producers)
• Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls Qualified Individual (PCQI) certification (advanced food manufacturing knowledge)
• Registered Dietitian Nutritionist (RDN) (if applicable)
• Extension and Adult Education Certified Master Food Preserver Instructor (where available)
• Adult Education or Workforce Development certificates
• Entrepreneurship Facilitator or Business Coach certification
• Small Business Development Center (SBDC) training certificates
• Community Development Institute (CDI) training
• Program Evaluation certificates
• Grant Writing certification

Working Conditions

• Work is normally performed in a typical interior/office work environment.
• No or very limited physical effort required.
• Lifting requirements: Requires handling of average-weight objects up to 10 pounds or some standing or walking.
• No or very limited exposure to physical risk.
• May work evenings and weekends.