Food Microbiologist - Assistant/Associate/Full Professor
Food Microbiologist - Assistant/Associate/Full ProfessorDepartment:
CAES Food Science & TechnologyAbout the University of Georgia:
The University of Georgia (UGA), a land-grant and sea-grant university with statewide commitments and responsibilities is the state’s oldest, most comprehensive, and most diversified institution of higher education (http://www.uga.edu/). UGA is currently ranked among the top 20 public universities in U.S. News & World Report. The University’s main campus is located in Athens, approximately 65 miles northeast of Atlanta, with extended campuses in Atlanta, Griffin, Gwinnett, and Tifton. UGA was founded in 1785 by the Georgia General Assembly as the first state-chartered University in the country. UGA employs approximately 1,800 full-time instructional faculty and more than 7,600 full-time staff. The University’s enrollment exceeds 36,000 students including over 27,500 undergraduates and over 8,500 graduate and professional students. Academic programs reside in 17 schools and colleges, as well as a medical partnership with Augusta University housed on the UGA Health Sciences Campus in Athens.About the College/Unit/Department:
The UGA College of Agricultural and Environmental Sciences (CAES) is among the best and most established U.S. colleges of agriculture. In its classrooms, its Agricultural Experiment Stations, and its statewide network of UGA Cooperative Extension offices, the faculty, and staff of CAES are dedicated to discovering, teaching, and delivering the science required for healthy living to flourish in Georgia. Agricultural and environmental sciences are only as important as the food you eat, the clothes you wear, and the water and air around you. To improve the quality and guard the safety of life’s necessities, CAES has gathered world-renowned scientists and exceptional students.
Faculty members in the Department of Food Science conduct research in several areas critical to the quality, safety, and economic value of our food supply while minimizing environmental and energy costs. Among the important areas of research:
Developing New Products and Processes: non-thermal technologies including high pressure and radio-frequency processing; high temperature and aseptic thermal processing; recovery of used frying oils; by-product recovery and utilization; improved marination/ injection technology; nanotechnology; role of water in foods; NMR, laser-based, x-ray and ultrasound process sensors; minimally processed foods; functional beverages; computer modeling of processes; artificial neural networks for process prediction; improving freezing and cold storage; extrusion cooking; active packaging.
Ensuring Food Safety: microbial survival in processed foods and processing plants; resistance of microbial biofilms; process factors that influence pathogen growth; stress adaptation by microorganisms; detection and prevention of food parasites; microbial genetics; molecular detection and characterization of foodborne bacterial pathogens; probiotic/competitive exclusion bacteria to reduce/ eliminate pathogenic bacteria.
Enhancing Food Quality: new methods for analyzing flavor and color of fresh fruits and vegetables; sensory analysis and consumer testing; polysaccharide-protein interactions in beverages; enhancing colloidal stability; simulated supermarket testing; correlating physical and sensory properties through texture measurement, GC, or electronic nose.
Maximizing Nutritional Content: methods for analyzing food nutrients; role of Vitamin E and folic acid in healthy diets; processing effects on nutrient quality; techniques for measurement of trans fats; developing high protein foods from the novel and underutilized sources.
Discovering New Health-Promoting Food Compounds: fat substitutes and healthy structured lipids; extracting antioxidants and bioactive compounds from fruit and vegetables; computational chemistry of bioactive compounds; incorporating health-promoting ingredients into common plant and muscle foods; processes that limit breakdown of nutraceuticals and phytochemicals; bioactive peptides
Lipid Biotechnology, Chemistry, and Phytochemicals Laboratory: principal laboratory research interests include lipid biotechnology, chemistry, biochemistry, and phytochemicals. Our primary focus involves chemical and enzymatic modification of lipids for various food applications such as infant formula, trans-free margarines, shortenings, and cocoa butter substitutesCollege/Unit/Department website:
TRS or ORPEmployment Type:
Minorities & FemalesAnticipated Start Date:
08/01/2021Job Posting Date:
10/28/2020Open until filled:
YesSpecial Instructions to Applicants:
Applicants must send: (1) a letter of application, (2) curriculum vitae, (3) graduate school transcripts, (4) names, addresses, telephone numbers, and e-mail addresses of four professional references that the search committee may contact, and (5) one-page summaries outlining their research and teaching visions. Inquiries about this position should be directed to Dr. Manpreet Singh ([email protected]) or 706-542-1092. The selected candidate will be required to submit to a background investigation demonstrating eligibility for employment with the University of Georgia and provide official transcripts. The review of applications will begin January 15, 2021, and will continue until a suitable candidate is identified.Location of Vacancy:
Athens AreaEEO Statement:
The University of Georgia is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, ethnicity, age, genetic information, disability, gender identity, sexual orientation or protected veteran status. Persons needing accommodations or assistance with the accessibility of materials related to this search are encouraged to contact Central HR ([email protected]).Classification Title:
Open RankFaculty Rank:
Open Rank (Tenure Track)Contract Type:
Academic (9 mo.)Tenure Status:
Tenure Track or TenuredMinimum Qualifications:
Terminal degree appropriate for the disciplinePosition Summary:
This new position will provide leadership and scholarship in food safety and food microbiology research and teaching. This is a 70% research and 30% teaching position. The candidate will be expected to develop a robust research and teaching program, actively participate in service activities in the Department of Food Science and Technology including participation in global programs, and will have the opportunity to work on collaborative projects with a wide variety of groups including the Center for Food Safety and other departments. Areas of particular interest for future research may include transmission and ecology of food-borne pathogens and spoilage organisms, and techniques for their control. The individual in this position will be expected to achieve a record of scholarly activity as evidenced by peer-reviewed publications, successful extramural funding, success in teaching university-level courses, and mentoring of undergraduate and graduate students.Additional Requirements:
A completed Ph.D. in Food Science, Microbiology, or an equivalent program is required with demonstrated expertise in food microbiology and food safety.
To be considered at the rank of Associate Professor, candidates must have at least 5 full years in rank at the Assistant Professor level.
To be considered at the rank of Full Professor, candidates must have at least 5 full years in rank at the Associate Professor level.
To be eligible for tenure upon appointment, candidates must be appointed as an associate or full professor, have been tenured at a prior institution, and bring a demonstrably national reputation to the institution. Candidates must be approved for tenure upon appointment before hire.
Appointment, Promotion & Tenure of Academic Rank Faculty can be found here: https://provost.uga.edu/faculty-affairs/UGA_Guidelines_for_APT_approved_2_2020.pdf
Discipline-specific criteria and procedures for promotion and tenure with Food Science and Technology can be found here: https://provost.uga.edu/_resources/documents/food-science-and-technology-2018.pdfRelevant/Preferred Education, Experience, Licensure, and/or Certification:
At least 1 year of postdoctoral or prior academic experience is desired.Preferred Knowledge, Skills, Abilities and/or Competencies:
Candidate must either demonstrate a track record (Associate/Full Professor) or show a potential (Assistant Professor) to obtain external funding to support their research program. The candidate must demonstrate excellent oral and written communication competencies, interpersonal skills, and willingness to work in multidisciplinary teams.Is this a Position of Trust?:
YesDoes this position have operation, access, or control of financial resources?:
NoDoes this position require a P-Card? :
NoIs having a P-Card an essential function of this position? :
NoIs driving a responsibility of this position?:
NoDoes this position have direct interaction or care of children under the age of 18 or direct patient care?:
NoDoes this position have Security Access (e.g., public safety, IT security, personnel records, patient records, or access to chemicals and medications):
YesCredit and P-Card policy:
Be advised a credit check will be required for all positions with financial responsibilities. For additional information about the credit check criteria, visit the UGA Credit Background Check website.Duties/Responsibilities:
Specific responsibilities include (but are not limited to): (1) obtain extramural funds to support research and teaching programs, (2) establish a strong record of scholarly activity, and (3) direct Ph.D. and MS degree students and postdoctoral associates.Percentage Of Time: