The Department of Food Science at The Pennsylvania State University seeks a candidate to enhance research and educational programs in food processing as it relates to the composition and food or health-related functionality of macromolecules in food. The department, housed in the Erickson Food Science Building, has state-of-the art research and teaching labs, three specialized and dedicated pilot plants, and the Berkey Creamery. The successful candidate will join a dynamic, productive, and collaborative faculty in a vibrant and growing Department. For more information on the Department, visit http://foodscience.psu.edu. Research Responsibilities: Establish a strong, externally funded research program on the effects of processing on the composition and functionality (e.g. food structure, sensory qualities, or health effects) of macromolecules in foods. Research interests should complement existing Departmental research, for example, in sensory science, gut microbial metabolism, food bioactivity, or food structure. The successful candidate will benefit from collaboration with faculty members in the Department, College, and elsewhere at the University (e.g. the Materials Research Institute, the Huck Institutes of the Life Sciences, the Microbiome Center, and the Department of Nutritional Sciences), access to our three state-of-the-art pilot plants, and the excellent research core facilities available at the University. Teaching Responsibilities: The candidate will be expected to teach FDSC 201 (Introduction to Food Science Practicum) and develop and teach one to two new courses at the undergraduate and graduate level on topics including food macromolecules and their functions, food processing and the impact of processing on food functionality. The candidate will contribute to other courses as appropriate; mentor undergraduate students; and supervise graduate students in thesis research projects. The candidate will be expected to participate in the department and University's outreach activities and programs as appropriate. Qualifications: The successful candidate must possess a Ph.D. in food science or a closely related field at the time of appointment and will have experience in food processing. The candidate must have the skills and experiences that will allow success in accomplishing the research and teaching responsibilities outlined. The applicant should possess a willingness to work as part of a multidisciplinary team. Communication, creative leadership, congeniality, and the ability to work cooperatively among a diverse population of students, faculty, staff, industry and agency groups is essential in our department and university. Applicants should upload a letter of application, curriculum vitae, academic transcripts, statement of research interests, teaching philosophy, and names of at least three professional references (including address, telephone and e-mail address) to the Penn State Jobs system. Please contact Dr. Joshua Lambert, Search Committee Chair at firstname.lastname@example.org with questions. Applications will be reviewed beginning August 15, 2019 and continue until a suitable candidate is found. Anticipated start date is Spring Semester 2020 or as negotiated.
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Penn State is an equal opportunity, affirmative action employer, and is committed to providing employment opportunities to all qualified applicants without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
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