Lecturer in Food and Culinary Science

About the Job

Lecturer in Food and Culinary Science

Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN

Position:
The University of Minnesota invites applications for a part-time lectureship in food and culinary science in the Department of Food Science and Nutrition in the College of Food, Agricultural, and Natural Resource Sciences.

Description:

This position is a part-time, 9-months, annually renewable position for the academic year in culinary and food science teaching. The appointment contract dates are August 31st , 2026, to May 30th , 2027. Appointment is initially for one year but may be continued depending on performance and needs.

The appointee will be expected to:

* develop and conduct laboratory and classroom activities that develop mastery of culinary skills and understanding of food science principles,

* develop and implement methods to evaluate the competency of students to create and prepare safe and acceptable foods, support students in designing and executing an experimental plan in culinary and food science,

* develop and implement laboratory and classroom activities within a course that will create a welcoming climate for people from diverse cultures,

design and conduct course activities that enable people to become proficient preparing foods from diverse cultures.

The appointment may vary from year to year but will typically be between 50 and 80% of a full-time appointment.

Qualifications

Required Qualifications

MS in food science, culinary science, nutrition or closely related field. Professional experience in working in the food service industry or similar. Serv Safe certification. Strong culinary skills. Strong communication and interpersonal skills. Commitment to diversity and inclusion.

Preferred Qualifications

Evidence of ability to work independently and in collaboration with interdisciplinary team members, evidence of effective classroom and laboratory teaching, evidence of undergraduate student mentorship.

About the Department

The Department of Food Science and Nutrition creates and shares knowledge to ensure a safe, healthy, and appealing food supply that supports the well-being and prosperity of people and the environment. The Department creates an environment welcoming of all cultural backgrounds and fosters an organizational culture of collaboration, innovation, entrepreneurship, and shared leadership. As food, health and well-being have a central place in all communities, we hold ourselves accountable to creating an academic environment that both reflects and contributes to our 21st century pluralistic society.

In accordance with our history as an 1862 land-grant university, we continue to create an environment of teaching, research and outreach that serves all communities and stakeholders with respect and dignity.

Pay and Benefits

Pay Range: $65,000 to $77,000 annually; depending on education/qualifications/experience

Time Appointment: 50% to 80% Appointment

Position Type:
Faculty and P&A Staff

Please visit the Office of Human Resources website for more information regarding benefit eligibility.

The University offers a comprehensive benefits package that includes:

* Competitive wages, paid holidays, and generous time off

* Continuous learning opportunities through professional training and degree-seeking programs supported by the Regents Tuition Benefit Program

* Low-cost medical, dental, and pharmacy plans

* Healthcare and dependent care flexible spending accounts

* University HSA contributions

* Disability and employer-paid life insurance

* Employee wellbeing program

* Excellent retirement plans with employer contribution

* Public Service Loan Forgiveness (PSLF) opportunity

* Financial counseling services

* Employee Assistance Program with eight sessions of counseling at no cost

* Employee Transit Pass with free or reduced rates in the Twin Cities metro area

While our salary ranges provide a framework, it is important to note that most of the

time, the initial pay may not reach the maximum of the range. This approach ensures

that compensation reflects the value and unique contributions of each candidate while

maintaining equity within our organization. As part…