Assistant Professor

Assistant Professor In Meat Science

The Department of Nutrition, Dietetics, and Food Sciences at Utah State University seeks dynamic applicants with outstanding research and teaching experience for a 9-month, tenure-track faculty position at the rank of Assistant Professor (50% research, 45% teaching, 5% service). The successful applicant will be expected to build on a long history of food science excellence at USU by establishing an extramurally funded and nationally recognized research program focusing on basic and/or applied meat science.

Research areas may include, but are not limited to: meat and muscle biochemistry, meat processing and meat safety, and muscle growth and development. Preference will be given to individuals with the capacity to work along the interface(s) of the food science and human nutrition or animal sciences, collaborating within the department and across the S.J. & Jessie

E. Quinney College of Agriculture & Natural Resources, the Utah Agricultural Experiment Station, and/or the College of Veterinary Medicine.

The successful applicant will have a passion for and experience in teaching. The teaching responsibilities will include an upper-division/graduate level course in meat science, and other undergraduate and graduate-level courses as assigned by the Department Head. To meet the needs of students across the USU statewide system, the teaching formats may include both in-person and on-line delivery.

Review of applications will begin June 1, 2026, but applications will be accepted and considered after the date until the position is filled. The anticipated start date is January 1, 2027.

• Teach courses as assigned by the Department Head according to the needs of the department.
• Pursue research in the area of basic and/or applied meat science that relates to industry and federal funding priorities.
• Publish in peer-reviewed journals appropriate to the discipline.
• Secure external funding to support a strong research and student training program.
• Mentor undergraduate and graduate students, including working with a student meat judging team as needed.
• Collaborate with a wide range of food and other scientists in the department and university, and food industry.
• Contribute to the department, college, and university through service.

Minimum Qualifications:

• PhD in Meat Science, Food Science, Animal Science or related field.
• Research experience in basic and/or applied meat science with a record of publication in peer-reviewed academic journals.
• Demonstrated experience in teaching at the university level, with evidence of a high potential for teaching excellence.
• Strong written and oral communication skills, with the ability to convey complex technical concepts to both technical and non-technical audiences, including faculty, staff, and students and external stakeholders.

Preferred Qualifications:

• Demonstrated experience in teaching, advising, and mentoring undergraduate and graduate students.
• Evidence of ability to pursue and obtain funding to support an independent research program.
• Post-doctoral research experience.
• Demonstrated experience in both in-person and online teaching.

Along with the online application, please attach:

• Resume to be uploaded at the beginning of your application in the Candidate Profile under "Resume/CV"
• Documents to be uploaded at the beginning of your application in the Candidate Profile under "Documents 1-10"
  • Cover Letter
  • 1-2 page Research Statement:
    We are looking for a summary of your past, present, and future research with an explanation of how your work contributes to the field, advances knowledge, and aligns with the mission of the department and institute
  • 1-2 page Teaching Statement:
    We are looking for evidence of a purposeful approach to teaching that is grounded in examples from your experience
• Three professional references with contact information to entered into the Candidate Profile

** Document size may not exceed 10 MB.**

Commensurate with experience, plus excellent benefits

Employees typically work indoors and are protected from weather and/or contaminants, but not, necessarily, occasional…