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POSITION SPECIFICS

The Department of Food Science at The Pennsylvania State University seeks a tenure track faculty member to build an Extension program in an area related to microbiological food safety, food quality, or industrial food processing.  This position will be hired as an Assistant/Associate Professor of Food Science-Microbiological Food Safety, Food Quality, and Industrial Food Processing. Agriculture in Pennsylvania accounts for approximately $83.8 billion in direct economic output and more than 280,500 jobs. Within the agriculture sector, food processing and manufacturing is the largest sub-sector, accounting for nearly 60% of the economic output and 32% of the total direct employment. Penn State's land-grant mission is to provide education, research, and public service to all people in the Commonwealth of Pennsylvania. The Food Science Department is uniquely positioned in the College of Agricultural Sciences to provide expertise needed to meet the food safety and quality needs of food production and processing professionals.

Key Responsibilities

Extension (75%): The successful candidate will build a nationally recognized Extension education program to provide support to food industry stakeholders in Pennsylvania and beyond in the following ways:

• Conduct short courses and workshops, including online programs, offered through the Department of Food Science.

• Develop and deliver new workforce training programs to meet the current and emerging needs of small and large food processors in PA.

• Develop and maintain relationships and provide expertise to regulatory agencies including the Pennsylvania Department of Agriculture, The Food and Drug Administration, and the USDA-FSIS.

• Provide expertise and direction to Cooperative Extension Food Safety and Quality program team  in the areas of food production, processing, food service, and retail, and home food safety and preservation.    

• Develop programs and processes that provide support to people interested in starting or scaling up a food manufacturing business. This approach could include facilitating access to laboratory services and assisting  with product formulation and equipment scale-up.

• Provide professional development to Extension educators on food safety topics.

• Respond to questions from