Assistant/Associate Professor - Food Sciences - #F2854PO
The Department of Nutrition and Food Sciences at The University of Vermont seeks a faculty member at either the assistant or associate professor level in Food Sciences. This 9-month tenure-track position involves undergraduate/graduate teaching and research related to but not limited to fermented foods, microbiome of foods, food chemistry, or food technology. The effective date of the position is 09/01/2024.
The candidate must have an earned doctoral degree (e.g., Ph.D., Sc.D.) in a relevant field such as food science, microbiology, molecular biology, food engineering, or food chemistry. We welcome applicants with relevant experience in industry or government.
The successful applicant will be expected to develop an independent research program in food science (e.g., fermentation, food microbiome research, food engineering, food chemistry, molecular biology) that leads to publication in peer-reviewed journals and other scholarly venues and to seek extramural funding for that research. Research topics are open; desired focus includes translational research and elements of scholarship that advance diversity, equity, inclusion, and justice (DEIJ).
The successful candidate will be expected to teach in the following undergraduate NFS concentration tracks: Food Science; Dietetics; Nutrition, Sustainability and Society. Potential teaching topics may include but are not limited to Fermentation, Food Chemistry, Cheese Making, Microbiome of Foods, Sensory Science and Food Technology, with the opportunity to develop new courses. Further, candidates will advise undergraduates, supervise graduate students in Nutrition and Food Sciences and our allied Food Systems graduate programs.
Finally, candidates are expected to make professional contributions and engage in service. The successful candidate will demonstrate a solid commitment to accessibility, inclusiveness, and academic excellence, as reflected in the tenets of Our Common Ground. The Department is keenly interested in diversifying its faculty and encourages applications from candidates with diverse backgrounds.
There are multiple opportunities for collaborative, team-based research activities with fellow scholars across our vibrant University. Some examples are the UVM Cancer Center, the Osher Center for Integrative Health, the Gund Institute for the Environment, the UVM/USDA Food Systems Research Center, and the Biomedical Statistics Research Core. In addition to our graduate programs, Nutrition and Food Sciences faculty also interact with graduate students associated with Food Systems, Animal Biosciences, Cellular, Molecular and Biomedical Sciences, and Complex Systems.
Applications must be submitted online at https://www.uvmjobs.com/postings/68284 (Posting #F2854PO). Applicants must submit a cover letter, a curriculum vitae, and a statement of interest. This statement of interest must include three sections: (1) the candidate’s research interests and vision, (2) their teaching philosophy, and (3) their professional effort towards and commitment to the tenets of UVM’s Our Common Ground (with particular attention to the pursuit of diversity, equity, inclusion, and justice).
Inquiries may be addressed to Dr. Todd Pritchard, Search Committee Chair (Todd.Pritchard@uvm.edu). Review of applications will begin December 1 and continue until the position is filled.
The University of Vermont is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other category legally protected by federal or state law.
