This tenure track academic year (9-month) position is expected to enhance convergence research to develop innovative food manufacturing technologies utilizing big data and industry 4.0 to: increase productivity and availability; improve nutritional quality; and reduce the cost of safely producing, processing, and packaging food and food products. The successful candidate will have at their disposal a unique, interdisciplinary environment formed by the Department of Biological and Agricultural Engineering (tenure home of the position), the Ralph E. Martin Department of Chemical Engineering, and the Department of Food Science to address opportunities in the topical area of resilient food production.
The successful candidate will be expected to develop a nationally recognized program that will enrich our core working group of faculty in the area of Food Engineering. Within the overarching theme of improving the environmental and economic sustainability of food, feed, fiber and fuel production, potential areas of research specifically include: engineering analysis and assessment of sustainability metrics for food production, processing and distribution systems, sensing, big data analytics, and life cycle assessment. These thrust areas have been identified as key components for manufacturing food to meet personal nutrition and health needs, minimize postharvest loss and food waste, enhance current and novel methods of bio-energy production from food waste, and curtail environmental impact. Contributing food engineering expertise will also enhance a multidisciplinary approach to understand consumer needs and optimize related systems within the food manufacturing ecosystem. A candidate will demonstrate the ability to forge successful collaborations with chemical engineers and food scientists who are part of the core working group, and provide evidence of a commitment to the university environment which includes teaching, service, and mentorship. The candidate will aggressively pursue extramural funding for their program. In particular, teaching responsibilities in the general areas of food engineering, resilient food systems, design of sustainable biosystems, biological, and/or biochemical engineering are anticipated.
Required – Ph.D. in Agricultural, Biological, Chemical, Biochemical, Food or closely related engineering discipline conferred by the start of employment. The candidate will be or have the ability to become a registered Professional Engineer (P.E). Demonstrated excellent written and oral communication and interpersonal skills. Working in a team setting and mentoring graduate students is essential. It is important that the successful applicant secure, manage and deliver extramurally funded projects.
Preferred – Experience in sustainable food systems engineering and resilient food production is highly preferred.
Ability to work in inter‐ and trans‐disciplinary teams
Demonstrated record of effective interpersonal and communication skills
Commitment to enhance the existing teaching program
Commitment to diversity principles and practices among students, staff and faculty.
SALARY: Salary commensurate with qualifications
STARTING DATE: August 17, 2020 or as negotiated