Position Number: 00105617
Primary Function of Organization Unit: The Department of Food, Bioprocessing and Nutrition Sciences (FBNS) is a team of scientists. researchers, and teachers committed to guiding the undergraduate and graduate education or students preparing for professional and technical careers in Food, Bioprocessing, and Nutrition Sciences. As a department, FBNS identifies, develops, and applies the appropriate concepts, theories. and emerging methodologies from the fundamental disciplines of chemistry, engineering, microbiology, food and bioprocessing. nutrition, and sensory science, to the investigation of critical issues in food & biological systems, components, products, and processes. FBNS also interprets, adapts and extends research information to the North Carolina, national, and international food and bioprocessing industries to maintain and improve the safety, variety, and quality of food and biological products.
Essential Job Duties: As an Assistant Professor, this position is expected to develop both research and teaching programs. The successful candidate is expected to develop a nationally recognized and extramurally funded research program with fundamental or applied research in areas that will assist the Food Industry with short and long term; current and anticipated food chemistry needs. This position will work in a collaborative and interdisciplinary manner with other professionals within the University including faculty within the Southeast Dairy Foods Research Center (SDFRC), the Food, Bioprocessing and Nutrition Sciences Department, faculty in departments such as Molecular and Structural Biochemistry or Chemical Engineering as well as with agents and institutions impacting the food industry. This position will be expected to mentor graduate and undergraduate students in research. The initial teaching expectation is 1-2 courses per year, and will include graduate and undergraduate courses in the area of Food Chemistry. Inclusiveness and diversity are academic imperatives and university goals. The successful candidate will be expected to foster an environment that is welcoming of all groups. The Department, as well as NC State University, are especially interested in qualified candidates who can contribute to the diversity and excellence of the academic community through their experience, research, teaching and/or service.
Minimum Education/Experience: A Ph.D. in Food Science/Food Chemistry or related field with chemistry experience.
Department Required Skills: Demonstrate competencies in oral and written communications as well as interpersonal skills.
Preferred Experience, Skills, Training/Education: Experience with protein or polysaccharide chemistry including structure/function relationships and/or relations to nutrition or bioactive compounds is a plus. Preference will be given to individuals with training and/or experience in Dairy Foods Chemistry and/or an expressed interest and desire to conduct research in the area of Dairy Foods Chemistry.
Necessary Licenses and Certifications: N/A
AA/EOE: NC State University is an equal opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, national origin, religion, sex, gender identity, age, sexual orientation, genetic information, status as an individual with a disability, or status as a protected veteran.
Individuals with disabilities requiring disability-related accommodations in the application and interview process, please call 919-515-3148. Final candidates are subject to criminal & sex offender background checks. Some vacancies also require credit or motor vehicle checks. If highest degree is from an institution outside of the U.S., final candidates are required to have their degree verified at "www.wes.org":http//wes.org. Degree must be obtained prior to start date.
NC State University participates in E-Verify. Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.