Associate Professor Food Science and Food Technology

TITLE: Associate Professor of Food Science and Food Technology

DEPARTMENT: College of Agriculture, Health and Natural Resources

REPORTS TO: Director of Land Grant Programs/Dean of College of Agriculture, Health and Natural Resources

CLASSIFICATION: Faculty-12 months

EFFECTIVE DATE: TBD

STANDARD WORK HOURS: 40 hours per week

EMPLOYMENT STATUS: Full-Time

EMPLOYMENT CLASSIFICATION: Exempt

JOB SUMMARY:

The Associate Professor of Food Science and Food Technology will contribute to the academic and research missions of the department through teaching, scholarship, and service. The successful candidate will have expertise in food science, food technology, and related disciplines, and will engage in research that advances the field and addresses current challenges in innovation, food safety, and food quality. This position is

designed to provide practical research and theoretical training in areas such as: the conversion of raw agricultural produce into processed, packaged, shelf-stable food products and intermediate raw materials; different aspects of food preservation; establishment, maintenance and assurance of food quality; design and maintenance of food process machines; direct practical experience in food industries, food research laboratories/stations responsible for the formulation and enforcement of food laws; and entrepreneurial skills that will make students self-reliant/employed on graduation.

The objectives of the undergraduate program are, in addition, to train students as researchers in high level food science and technology; improve students understanding of different aspects of handling, processing and quality control; and inculcate in students the skill and capacity to participate actively in the process of positive transformation in the food industry.

ESSENTIAL JOB FUNCTIONS:

• Teaching and Curriculum Development:

• Develop and deliver undergraduate and graduate courses in food science and technology.
• Mentor and advise students on academic and career development.
• Integrate innovative teaching methods and technologies into the classroom.

• Research and Scholarship:

• Conduct independent and collaborative research in food science and technology.
• Secure funding through grants and contracts to support research activities.
• Publish research findings in reputable journals and present at national and international conferences.

• Service and Outreach:

• Participate in departmental, college, and university committees.
• Engage with industry stakeholders, government agencies, and the community to promote food science initiatives.
• Contribute to outreach programs that educate the public on food safety and nutrition.

• Collaboration and Interdisciplinary Work:

• Foster collaborations with faculty across disciplines to enhance research and teaching.
• Participate in interdisciplinary projects and initiatives related to food systems, sustainability, and health.

• Professional Development:

• Stay current with advancements in food science and technology through continuous education and professional development.
• Participate in relevant professional organizations and conferences.

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:

Knowledge:

1. Fundamental Concepts:

• In-depth understanding of food science principles, including food chemistry, microbiology, processing, and safety.
• Familiarity with current trends and advancements in food technology and innovation.

1. Research Methodologies:

• Proficiency in research design, statistical analysis, and experimental methodologies relevant to food science.

1. Regulatory Standards:

• Knowledge of food safety regulations, quality assurance practices, and industry standards.

1. Sustainability Practices:

• Awareness of sustainable food systems and practices that promote environmental stewardship.

Skills:

1. Teaching and Communication:

• Strong ability to convey complex concepts clearly and effectively to diverse audiences, including undergraduate and graduate students.
• Experience in developing engaging curriculum and instructional materials.

1. Research and Analytical Skills:

• Proficiency in conducting and analyzing research, with a strong publication record in peer-reviewed journals.
• Ability to secure funding through grants and partnerships.

1. Technical Proficiency:

• Familiarity with laboratory techniques and food analysis methods, as well as relevant software for data analysis (e.g., statistical software, food modeling tools).

1. Project Management:

• Strong organizational skills to manage multiple projects, oversee research initiatives, and coordinate collaborative efforts.

Abilities:

1. Interpersonal and Collaborative:

• Ability to work effectively in a team environment and foster collaborative relationships with faculty, students, industry stakeholders, and the community.

1. Mentorship/Advising:

• Capacity to advise, mentor, and guide students and junior faculty in research and professional development.

1. Adaptability:

• Ability to adapt to changing trends and challenges in the field of food science and technology.

1. Critical Thinking:

• Strong problem-solving skills to address complex issues in food science and technology and to develop innovative solutions.

1. Commitment to Diversity:

• Ability to promote an inclusive environment that values diverse perspectives and backgrounds in teaching, research, and service.

SUPERVISORY RESPONSIBILITY

• This position does have supervisory responsibility.

OTHER DUTIES:

• Position may perform other related duties as assigned

QUALIFICATIONS:

• The minimum qualifications for appointment to the faculty in the rank of associate professor include the following:
  1. a. Possession of the earned doctoral degree or its equivalent.
  2. b. Evidence of professional achievement.
  3. c. Potential for further professional growth and achievement.
  4. d. Five years of full-time teaching experience in an institution accredited by one of the accrediting agencies recognized by the US Dept. of Education (OR its equivalent as determined by the academic unit/division, the unit supervisor, the appropriate Dean, and the Provost/Vice President for Academic Affairs).

WORKING CONDITIONS AND PHYSICAL EFFORT:

• Work is normally performed in a typical interior/office work environment.
• No or very limited physical effort required.
• No or very limited exposure to physical risk.

Internal Candidates are Encouraged to Apply

Applicants must be authorized to work for any employer in the United States. At this time, Kentucky State University is unable to sponsor or take over sponsorship of an employment visa

KENTUCKY STATE UNIVERSITY is an Equal Opportunity Employer

The functions, qualifications, knowledge/skills, and physical requirements listed in this job description represent the essential duties of the job, which the incumbent must be able to perform either with or without reasonable accommodation. The Job Functions listed do not necessarily include all activities that the individual may perform.