Assistant Professor Department of Food Science and Technology

  • University of Georgia
  • Athens, GA
  • Jul 18, 2022
Full time Agriculture/Horticulture & Aquaculture

Job Description

The successful candidate will provide scholarship and leadership in food chemistry research and Extension activities on the Griffin campus. Specific responsibilities include:

(1) establishing a strong record of scholarly activities and an extramurally funded research program;
(2) direct MS and PhD degree students and postdoctoral researchers; and
(3) develop an Extension program to complement the Food Product Innovation & Commercialization Center (FoodPIC) and existing Extension programs within UGA-FST.

The successful candidate will actively participate in research, Extension, and service activities in the Department of Food Science and Technology including participation in global programs. The University of Georgia recognizes and supports interdisciplinary programs. As such, the ideal candidate will be encouraged to collaborate with other faculty members across the Colleges of Agricultural and Environmental Sciences, Engineering, and Family and Consumer Sciences. Possible research areas broadly include the physicochemical properties of foods, functional foods, understanding molecular/ structural basis of food properties, development of technologies and identification of food ingredients to improve functionality of major food components, including proteins, carbohydrates, fats, and water, and their impact on texture, appearance, stability, and sensory attributes of foods. Research can involve basic principles and instrumental techniques of the physicochemical sciences to understand complex food systems and enabling high quality, shelf stable and safe foods. The individual in this position will be expected to achieve a record of scholarly activity as evidenced by peer-reviewed publications, successful extramural funding, success in a recognized Extension program via workshops, Extension publications, engagement with clientele, and mentoring graduate students. Demonstrated expertise in food chemistry is preferred. A commitment to diversity, equity and inclusion is expected.

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