Research Assistant Professor Food and Nutritional Sciences

This is a 9‑month, federal‑funded, non‑tenure track, and full benefit‑eligible faculty position with 100% research responsibilities.

The Research Assistant Professor will conduct and support research in nutritional biochemistry and functional food development in the prevention and treatment of chronic diseases with special emphasis on health disparities.

The Research Assistant Professor will conduct and support innovative research at the intersection of nutritional biochemistry and functional food development. This position focuses on elucidating the biochemical mechanisms of nutrients and bioactive compounds, and translating these findings into the design, formulation, and evaluation of functional food products that promote health and prevent disease. The role is primarily research‑focused, with expectations for external funding, scholarly output, and collaboration across disciplines.

• Design and conduct independent and collaborative research in nutritional biochemistry, including metabolism of macro‑ and micronutrients, bioactive compounds, and phytochemicals.
• Develop and evaluate functional food products with targeted health benefits (e.g., antioxidant, anti‑inflammatory, metabolic health) at the molecular, cellular, and physiological levels.
• Publish findings in peer‑reviewed journals and present at national and international conferences.
• Develop and submit competitive grant proposals to federal agencies (e.g., NIH, USDA), foundations, and industry partners.
• Perform miscellaneous job‑related duties as assigned.

• Ph.D. in Food Science with a concentration in Nutritional Biochemistry and experience in Functional Food Product Development.
• Demonstrated graduate research experience in nutritional biochemistry and functional food development.
• A desired preference is publications in peer‑reviewed scientific journals and evidence of training in securing extramural funding.
• Familiarity with laboratory techniques such as chromatography, biochemistry, chemical analysis, physiochemical analysis cell culture, concept and prototype and product development (Subjective and objective testing,.

• Expertise in nutritional biochemistry especially related to chronic disease prevention, and functional ingredient chemistry.
• Ability to translate laboratory findings into real‑world food products and community interventions.
• Record of comprehensive food science skills displayed through projects, publications, internships, presentations, etc.
• Concentration/Focus in Food product development and working knowledge of food chemistry, ingredient technology, consumer and sensory science.
• Collaborate in an interdisciplinary research activity and academic program to promote food science that is self‑sustaining; and submit grants for funding.