THE UNIVERSITY of TENNESSEE Department of Food Science
Position: Assistant or Associate Professor of Food Microbiology and Food Safety Extension Specialist (12-month, tenure-track position; 70% Research, 30% Extension).
Location: Knoxville, Tennessee
Effective Date: Review of applications will begin on July 31, 2019 and continue until the position is filled.
Overview: The Department of Food Science at the University of Tennessee seeks outstanding candidates for a tenure-track Assistant or Associate Professor to fill a unique role in coordinating food safety research and extension activities. The successful applicant will develop a high-impact, nationally recognized integrated research and extension program focusing on emerging issues in applied and/or fundamental food microbiology and food safety. Specific research areas in applied and fundamental food microbiology will depend on candidate’s expertise and interest and will ideally complement current departmental expertise in food microbiology and food safety. This individual will also provide leadership in food safety extension and outreach education that meets the needs of clientele regardless of race, color, national origin, sex, age, disability, religion or veteran status. The Knoxville campus of the University of Tennessee is seeking candidates who have the ability to contribute in meaningful ways to the diversity and intercultural goals of the University.
Collaborate with other faculty by providing expertise in food microbiology and food safety.
Secure extramural and internal funding.
Publish research and other creative activities in refereed journals, and present research findings at scientific meetings.
Mentor and advise students in research and extension and post-doctoral researchers.
Provide leadership in a statewide, county-based food safety extension program by:
Coordinate in-service training and support for Extension Agents.
Educate and navigate growers and others via a variety of outreach platforms (e.g. in-person, distance delivery, and emerging technologies) through the complexities of Federal and State Food Safety Regulations including the FSMA Produce Safety Rule and other Food Safety Extension programs as appropriate.
Develop linkages between the University of Tennessee Institute of Agriculture (UTIA), Tennessee Department of Agriculture, federal agencies, and the food industry.
Provide leadership to state level, youth programs related to food safety as appropriate.
Participate in service roles in the Department, UTIA, University and professional societies.
An earned doctorate in Food Science or closely related field with a concentration in food microbiology, microbiology, or a related field with a focus on microbiological food safety by the time of appointment.
Excellent verbal and written communication skills.
Candidates may be considered for the position at the rank of Associate Professor pending a record of research, scholarship and professional accomplishments commensurate with that rank.
Evidence of scholarship through scientific presentations and publications.
Experience in grant-writing.
Relevant extension and/or research experience beyond the Ph.D. degree.
Knowledge of food production systems.
Evidence of the ability to collaborate with diverse audiences including faculty, stakeholders, and other clientele.
The University of Tennessee Knoxville (UTK) is the state’s flagship research institution, a campus of choice for outstanding undergraduates and a premier graduate institution. As a land-grant university, it is committed to excellence in scholarship, learning and service and aims to enrich and elevate society.
Knoxville is situated in a valley between the Great Smoky Mountains National Park and the Cumberland Plateau, areas of great beauty and among the most bio-diverse in the USA. Knoxville is a city of 200,000 offering many amenities of urban life. Knoxville has a beautiful and walkable downtown, active neighborhoods, and eclectic cultural activities, restaurants, and shopping. Trip Advisor recently named Knoxville a Top Ten Destination on the Rise. Knoxville is located within easy driving distance to Asheville, Atlanta, and Nashville.
The Department of Food Science resides within the UTIA and adheres to the three-pronged mission of land grant universities by providing quality research, teaching and Extension, including outreach, to the citizens of Tennessee and elsewhere. The mission of the Department is “to address global problems in food safety, quality and health through fundamental and applied research, prepare graduates for the global food industry or health professional programs, and deliver effective outreach education to the citizens of Tennessee and beyond.” The Department offers BS, MS, and PhD degrees and currently has 17 full-time faculty members with expertise in diverse areas of food chemistry, food microbiology, food processing and engineering, and food sensory science. The successful candidate will have access to ten research and education centers located across the state and will have opportunities for collaboration within the Department and across UT and play an important role in the direction of growth of the Department. For more information about the Department, visit our web site at: http://foodscience.tennessee.edu/.
Salary and benefits are competitive and commensurate with qualifications and experience. Benefits available include group medical insurance, dental insurance, group and individual life insurance, long-term disability insurance, workers’ compensation, retirement plan with UT contribution, sick leave, annual leave, paid holidays and administrative leave days, unemployment compensation, educational discounts, and use of University Services. Visit web site at: https://hr.tennessee.edu/benefits/.
To apply, submit a single pdf file with 1) a letter of application, 2) a curriculum vitae detailing education background qualifications, experience, and publications, 3) a one-two page statement describing integrated research and extension goals, 4) transcripts of all college course work, and 5) names and contact information (including e-mail addresses) of five individuals who will serve as references.
Inquiries to the position and application materials can be directed to:
Dr. David Golden, Search Chair The University of Tennessee Department of Food Science 2510 River Drive Knoxville, TN 37996-4539 Ph: 865-974-9121 E-mail: email@example.com
The University of Tennessee Institute of Agriculture does not discriminate on the basis of race, sex, color, religion, national origin, age, disability or veteran status in provision of educational programs and services or employment opportunities and benefits. This policy extends to both employment by and admission to the University. The University does not discriminate on the basis of race, sex or disability in the education programs and activities pursuant to the requirements of the title VI of the Civil Rights Act of 1964, Title IX of the educational amendments of 1972, Section 504 of the Rehabilitation Act of 1973, and the Americans with Disabilities Act (ADA) of 1990. Inquiries and charges of violation concerning Title VI, Title IX, Section 504, ADA or the Age Discrimination in Employment Act (ADEA) or any of the other above referenced policies should be directed to the Office of Equity & Diversity, 2110 Terrace Avenue, Knoxville, TN 37996-3560. Requests for accommodation of a disability should be directed to the ADA Coordinator at the above address.
About University of Tennessee, Knoxville
We are the only food science program in the state and offer comprehensive programs giving our students a strong mix of theoretical knowledge and hands-on experiences. Our 17 faculty have research and teaching programs that further the understanding of the food safety, physicochemical, sensory, quality, health and engineering properties of foods. A strong interface with our stakeholders allows us to transfer science-based best practices to the food and beverage industry, government agencies, and entrepreneurs to help meet the goals of providing safe, nutritious and high-quality foods. The Bachelor of Science program in Food Science is approved by the Institute of Food Technologists (IFT). The Department has three major functions that are administered by each of the three units of the University of Tennessee Institute of Agriculture. The Herbert College of Agriculture administers the teaching program, the Agricultural Experiment Station administers the research program, and UT Extension, the outreach program.