Responsibilities: Applications are sought for the position of Food Science Department Head from individuals with outstanding leadership skills and a commitment to working with faculty to develop a forward-looking, innovative strategic plan that encompasses food science research, teaching, Extension, and international programs. The person selected will also interact with stakeholders in the food and related industries and organizations; with local and national governmental regulatory, administrative and funding agencies; and with international collaborators. These relationships will enable this person to proactively pursue new opportunities, identify and obtain additional resources, grow the undergraduate and graduate program, and to position the students, research programs, and served industries for successful participation and competition in the Indiana, national and global economies.
Qualifications: Candidates must have a strong record of scholarly achievement or innovation, and a commitment to excellence in research, teaching, and engagement activities, as well as leadership, administrative, and financial management skills and experience. Excellent communication skills and a commitment to diversity are required. Interest and experience in international dimensions of the discipline are highly desired. Candidates must have an earned doctorate or equivalent degree in Food Science or a related field. Applicants must be eligible for tenure at the rank of full professor, and may have experience in academia, industry, and/or government.
The Department: The Purdue Food Science Department has 23 faculty with an excellent recognition nationally and internationally and strong further growth potential. Four university centers are housed in the Department – the Center for Food Safety Engineering, the Whistler Center for Carbohydrate Research, the Center for Integrated Food Manufacturing, and the International Food Technology Center. There are two USAID funded innovation labs in the Department, one focused on food safety, and another on processing and nutrition. Areas of faculty expertise include food chemistry, fermentation, foods for health, food safety and microbiology, and food processing and technology. See https://ag.purdue.edu/foodsci for details.
The College: The Department is an integral part of the College of Agriculture, one of the world’s leading colleges of agricultural, food, life, and natural resource sciences and ranked seventh in the US in the 2020 QS World University Rankings. The College is deeply committed to the three land-grant missions (teaching, research, and Extension), and to excellence in international activities and perspectives that span all mission areas. The College has 11 academic departments and includes 295 faculty, 2731 undergraduate students, and 681 graduate students. The College’s current strategic plan can be accessed at https://ag.purdue.edu/plan.
Application Procedure: Qualified persons are requested to submit the following: letter of application; statement of their vision of food science with regard to future needs for research, teaching and engagement; statement of administrative philosophy; and complete curriculum vitae, including names, addresses, telephone numbers, and e-mail addresses of five references. Initial nominations and inquiries will be kept confidential; references will be contacted only upon approval by the applicant. Nominations of outstanding potential candidates for the position are welcomed. A background check is required for employment in this position.
Purdue University’s Department of Food Science is committed to advancing diversity in all areas of faculty effort, including scholarship, instruction, and engagement. Candidates should address at least one of these areas in a separate Diversity and Inclusion Statement, indicating their past experiences, current interests or activities, and/or future goals to promote a climate that values diversity and inclusion. Purdue is an ADVANCE institution – https://www.purdue.edu/advance-purdue.
Applications, nominations, and inquiries should be addressed to: Dr. Jayson Lusk, Chair, Food Science Head Search Committee, Purdue University. All application materials must be submitted electronically as a single pdf to this site – https://careers.purdue.edu/job/West-Lafayette-Department-Head-&-Professor-o…he search committee will begin review of applications on December 6, 2020 and will continue until a suitable candidate is identified. Questions regarding the position can be addressed to Dr. Jayson Lusk at (765) 494-4191 (firstname.lastname@example.org).