Assistant​/Associate Professor

Posting Information

Posting Number: PG194508EP

Working Title:

Assistant/Associate Professor

Anticipated Hiring Range:
Commensurate with Experience

Work Schedule:

Hours will vary

Job Location:

[Location not specified]

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 of 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.

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Applicants are invited to apply for a tenure‑track assistant or associate professor position in food fermentation and bioprocessing sciences. This position carries an 80% teaching and 20% research split. The primary teaching focus includes fermentation and bioprocessing science courses for undergraduate and graduate students. In addition to teaching, you will be expected to develop and maintain an independent and innovative research program in food fermentation and bioprocessing science and secure extramural funding from federal, industry, and/or other sources such as foundations, commodity groups, etc.

In this role you will work collaboratively and interdisciplinary with other units within and outside of the university, such as the Golden LEAF Biomanufacturing Training and Education Center (BTEC), Biological and Agricultural Engineering, Chemical Engineering, etc. You will mentor undergraduate students, graduate students, and post‑docs in research, and serve on committees within the department, college, and/or university.

Teaching Responsibilities:

• Teach at least 4 courses per year at the undergraduate and graduate levels, including bioprocessing science, fermentation science, and other courses as needed by the program.
• Develop core and advanced courses in fermentation sciences, including a general introductory level course and a specialized course focused on fermentation of dairy, fruits/vegetables, wine, or spirits.
• Design hands‑on laboratory modules in biomanufacturing, fermentation techniques, bioprocess monitoring and validation, and scale‑up principles.
• Serve as director of undergraduate program for the bioprocessing degree program, involving curriculum planning and review, annual assessment, and recruitment.

Research Program:

• Establish an independent line of scholarship complementary to, but not duplicative of, current FBNS faculty.
• Address critical data gaps, new technologies, and/or stakeholder needs in food fermentation and bioprocessing.
• Advance biomanufacturing and fermentation science, with research areas including fermentation of fruits and vegetables, dairy, wine, and/or spirits systems; developing and optimizing bioprocesses and bioreactor systems; upstream and downstream processing; engineering microbial consortia and synthetic communities to enhance flavor, nutritional value, and shelf life of fermented foods and beverages.

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