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Job ID: 125300

Assistant Professor and State Extension Specialist in Food Processing
University of Missouri-Columbia

Date Posted Jul. 5, 2019
Title Assistant Professor and State Extension Specialist in Food Processing
University University of Missouri-Columbia
Columbia, MO, United States
Department Food Science/Extension
Application Deadline Open until filled
Position Start Date Available immediately
  • Assistant Professor
  • Food & Nutritional Science

Position Description: The University of Missouri seeks a talented full-time Assistant Professor and State Extension Specialist in Food Processing. This position is funded through the University of Missouri Extension and the College of Agriculture, Food & Natural Resources, and will be academically housed in the Food Science Program of the Division of Food Systems and Bioengineering. The position is offered as a twelve-month, tenure-track at the Assistant Professor rank with a split appointment between extension (70%) and research (30%).

Extension Responsibilities: The candidate will be responsible for coordinating and conducting food processing and safety extension activities for the state that would enhance the value of Missouri agricultural commodities. He/she is expected to work closely with other Extension colleagues in Missouri and neighboring states, the Missouri Department of Agriculture and Missouri growers, farmers and other stakeholders to advance and support food processing efforts and activities particularly for value-added food products.

Some of the duties include:
 Act as the Process Authority that will serve food manufacturers in Missouri by reviewing, guiding and issuing process review letters for new food products that meet state and federal licensing requirements for the production of safe food.
 Develop and implement training and education programs that are related to the Food Safety and Modernization Act, including Preventative Controls for Human and Animal Food and Produce Safety Rules, and the ISO 22000 Food Safety Management System.
 Develop formulations, processing guidelines and nutrition labeling guidelines for new food products manufactured by Missouri food processors and entrepreneurs.
 Provide lab testing as a fee-for-service to food manufacturers to confirm that industry, state and federal requirements are met, and respond to food manufacturer inquiries or questions related to food processing and safety.

Research Responsibilities: The candidate will be expected to develop a nationally-recognized research program in food processing that will complement and build upon existing food science research activities in the Division of Food Systems and Bioengineering. He/she will conduct research that will result in a successful, externally funded program to attract graduate students, industry partners and intra/inter-institutional collaborations.

Minimum Qualifications: Earned Ph.D. degree in food science, food engineering or food microbiology.
Preferred Qualifications: Excellent written and verbal communication skills to facilitate extension and teaching activities. A thorough understanding of food safety and processing and strong knowledge of food regulations at the state and federal levels. Industry experience is a plus.

Benefit Eligibility: This position is eligible for University benefits. The University offers a comprehensive benefits package, including medical, dental and vision plans, retirement, and educational fee discounts. For additional information on University benefits, please visit the Faculty & Staff Benefits website at Diversity Commitment: The University of Missouri is fully committed to achieving the goal of a diverse and inclusive academic community of faculty, staff and students. We seek individuals who are committed to this goal and our core campus values of respect, responsibility, discovery and excellence.

  • Equal Employment Opportunity: The University of Missouri is an equal access, equal opportunity, affirmative action employer that is fully committed to achieving a diverse faculty and staff. For more information, contact University of Missouri Human Resource Services.
    The University of Missouri, Columbia (Mizzou) is the flagship campus of the University of Missouri Missouri System and was established in 1839 as the first public university west of the Mississippi. Mizzou is one of the nation’s top-tier Research 1 (R1) universities and a member of the prestigious Association of American Universities (AAU). University of Missouri is a nationally competitive, global university and Missouri’s largest public research university. Mizzou is one of only five universities nationwide that offers law, medicine, veterinary medicine, agriculture, engineering and a nuclear research reactor on one campus.
    MU Extension is a partnership among the University of Missouri four campuses, Lincoln University of Missouri, the people of Missouri and the National Institute for Food and Agriculture of the U.S. Department of Agriculture. The candidate will have ample opportunities to work with Extension faculty and staff throughout the state of MO as well as neighboring states.
    The Division of Food Systems and Bioengineering at the University of Missouri has a unique position combining the strengths of faculty and infrastructure from both the College of Agriculture, Food and Natural Resources (CAFNR) and the College of Engineering (CoE). The candidate will have many opportunities to foster collaborations with faculty in the Food Science Program, the Department of Biomedical, Biological and Chemical Engineering and others within CAFNR and beyond

Please reference in your cover letter when
applying for or inquiring about this job announcement.

Contact Information

  • Mengshi Lin
    Food Science/Engineering
    University of Missouri-Columbia
    Columbia, MO


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