Assistant​/Associate Professor in Fermentation​/Bioprocessing Sciences

JOB DESCRIPTION:

The Department of Food, Bioprocessing and Nutrition Sciences (FBNS) seeks applications from highly qualified scientists/engineers 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. Primary teaching focus includes fermentation and bioprocessing science courses for undergraduate and graduate students.

In this role you will get to work in a collaborative and interdisciplinary manner 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 be expected to mentor undergraduate students, graduate students, and post-docs in research, additionally serve on committees within the department, college, and/or university.

• Teach at least four courses per year at undergraduate and graduate levels, including bioprocessing science, fermentation science, and other courses as needed.
• Course development consisting of existing core bioprocessing science courses and development of core and advanced courses in fermentation sciences, including a general introductory level course and a specialized course with a focus on fermentation of either dairy, fruits/vegetables, wine, or spirits.
• Be involved in designing 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, which involves curriculum planning and review, annual assessment, and involvement with recruiting.

In addition to teaching, you will be expected to develop and maintain 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.

• Establish own line of scholarship that is complementary to, but not duplicative of, current FBNS faculty, and is expected to provide opportunities to mentor and engage undergraduate or graduate students in these research opportunities.
• Research program should address critical data gaps, new technologies, and/or stakeholder needs in the area of food fermentation and bioprocessing. The research focus for this position will center on advancing biomanufacturing and fermentation science.
• Examples of key research areas include fermentation of fruits and vegetables, dairy, wine, and/or spirits systems; developing and optimizing bioprocesses and bioreactor systems for fermentation; upstream and downstream processing; engineering microbial consortia and synthetic communities (e.g., Lactobacillus, Saccharomyces, Starmerella) to enhance flavor, nutritional value, and shelf life of fermented foods and beverages.

A Ph.D. in Food Science, Bioprocessing, Chemical Engineering, Microbiology, or related field is required. All degrees must be from appropriately accredited institutions. Other required qualifications include:

• Demonstrated experience in teaching or assisting with instruction in fermentation, bioprocessing, or a closely related discipline is required.
• Experience with research related to bioprocess optimization, scale-up, and/or beneficial food microorganisms and fermentation science.
• Demonstrated ability to successfully design and implement innovative pedagogical methods in core and advanced courses and contribute to the development of the departmental curriculum.

Ability to successfully procure internal and external funding and publish the findings of their research in peer-reviewed, internationally recognized journals and through presentations.

• A track record of publications, grant writing, and mentoring is desired.
• Industry experience, postdoctoral training, or demonstrated applied research in food fermentation or bioprocessing.
• Experience teaching at the university level, including course development or curriculum design.
• Expertise in applying engineering principles to fermentation or bioprocess technologies.