College of Agriculture and Life Sciences
The Department of Food Science offers comprehensive undergraduate and graduate programs that prepare students for leadership positions in the food industry, academia, and government. Our research programs are designed to expand understanding of the biological/microbiological, chemical, physical, sensory, nutritional, and engineering properties of foods and beverages. Our extension and outreach programs transfer research-based information and technology to consumers, food and beverage companies, and government agencies with the goal of enhancing the availability, quality, and safety of our food supply.
Position: Assistant Professor, tenure track, 50% research 50% teaching, 9 month, academic year appointment. Subject area of emphasis: Wine Microbiology
Brief description of position responsibilities
Research: The successful candidate will be expected to develop and direct an innovative, externally funded research program in areas relevant to wine microbiology that will attract graduate students, post docs and strategic collaborators. Specific areas of focus could include (but are not limited to) novel fermentation technologies involving yeast and bacteria; biochemical processes associated with fermented beverages; and studies of the molecular biology or molecular ecology of fermentative microbes.
Teaching and mentoring: The candidate will teach courses appropriate to the position to meet departmental needs, covering topics such as modern approaches for the study of the microbiology of wine and related fermentations. The courses can take advantage of new winemaking, brewing, and distillation facilities constructed as part of the newly renovated Stocking Hall. Participation in other related courses is also expected. The incumbent will be expected to advise undergraduate students and mentor M.P.S., M.S., and Ph.D. students.
Service to the department: The candidate will be expected to participate in faculty meetings, committees such as teaching and curriculum development, and related service work appropriate to faculty members. Participation in extension and outreach programs is also expected.
Qualifications: Ph.D. in Food Science, Microbiology, Biological or Chemical Engineering, Molecular Biology, Enology & Viticulture, Biochemistry, or related field. Applicants are not required to have a prior background in food science or alcoholic beverages, but relevant teaching, postdoctoral and/or industry experience are desirable.