Associate Professor Food Science and Food Technology

TITLE: Associate Professor of Food Science and Food Technology

DEPARTMENT: College of Agriculture, Health and Natural Resources

REPORTS TO: Director of Land Grant Programs/Dean of College of Agriculture, Health and Natural Resources 

CLASSIFICATION: Faculty-12 months

EFFECTIVE DATE: TBD

STANDARD WORK HOURS: 40 hours per week

EMPLOYMENT STATUS: Full-Time 

EMPLOYMENT CLASSIFICATION: Exempt 

JOB SUMMARY: 

The Associate Professor of Food Science and Food Technology will contribute to the academic and research missions of the department through teaching, scholarship, and service. The successful candidate will have expertise in food science, food technology, and related disciplines, and will engage in research that advances the field and addresses current challenges in innovation, food safety, and food quality. This position is

designed to provide practical research and theoretical training in areas such as: the conversion of raw agricultural produce into processed, packaged, shelf-stable food products and intermediate raw materials; different aspects of food preservation; establishment, maintenance and assurance of food quality; design and maintenance of food process machines; direct practical experience in food industries, food research laboratories/stations responsible for the formulation and enforcement of food laws; and entrepreneurial skills that will make students self-reliant/employed on graduation.

 The objectives of the undergraduate program are, in addition, to train students as researchers in high level food science and technology; improve students understanding of different aspects of handling, processing and quality control; and inculcate in students the skill and capacity to participate actively in the process of positive transformation in the food industry.

ESSENTIAL JOB FUNCTIONS:

·  Teaching and Curriculum Development:

• Develop and deliver undergraduate and graduate courses in food science and technology.
• Mentor and advise students on academic and career development.
• Integrate innovative teaching methods and technologies into the classroom.

·  Research and Scholarship:

• Conduct independent and collaborative research in food science and technology.
• Secure funding through grants and contracts to support research activities.
• Publish research findings in reputable journals and present at national and international conferences.

·  Service and Outreach:

• Participate in departmental, college, and university committees.
• Engage with industry stakeholders, government agencies, and the community to promote food science initiatives.
• Contribute to outreach programs that educate the public on food safety and nutrition.

·  Collaboration and Interdisciplinary Work:

• Foster collaborations with faculty across disciplines to enhance research and teaching.
• Participate in interdisciplinary projects and initiatives related to food systems, sustainability, and health.

·  Professional Development:

• Stay current with advancements in food science and technology through continuous education and professional development.
• Participate in relevant professional organizations and conferences.

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED: 

Knowledge:

1. Fundamental Concepts:

• In-depth understanding of food science principles, including food chemistry, microbiology, processing, and safety.
• Familiarity with current trends and advancements in food technology and innovation.

1. Research Methodologies:

• Proficiency in research design, statistical analysis, and experimental methodologies relevant to food science.

1. Regulatory Standards: