Assistant/Associate Research Professor in Food Science

West Virginia State University Research & Development, Corp
West Virginia, United States
Salary Commensurate with experience
Aug 20, 2020
Employment Level
Employment Type
Full Time

The Assistant/Associate Research Professor in Food Science is a full-time 12-month appointment with primary responsibilities in Research (75%), Extension (20%) and Teaching (5%). The position is housed within the Agricultural and Environmental Research Station, and reports directly to the Research Director and Dean for Land-Grant Programs. The positon is expected to co-lead the establishment and capacity building of the Food Science and Human Nutrition Research Institute at West Virginia State University. This position may be considered for the opportunity to co-direct the research institute, along with a new Nutrition Specialist.

Duties and Responsibilities

Research (75%)

  • Develop a nationally recognized applied Food Science research program focused on the interrelatedness between food processing and human nutrition.
  • Participate in the development and implementation of the institutional Plan of Work for this research area.
  • Disseminate research findings by publishing results in peer-reviewed scientific journals, delivering presentations at conferences and stakeholder meetings, and through social media and other communication platforms
  • Proactively seek and identify appropriate extramural funding from state, regional, nation grant sources, private foundations, and industry to support research activities
  • Participate in the development of applied and translational research and actively contribute to the campus innovation HUB initiatives.
  • Maintain positive collaborative relationships with industry and government stakeholders in the food science sector
  • collaborate effectively with scientists on and off campus and from industry in a highly interdisciplinary effort to perform fundamental and applied food processing research
  • Mentor Undergraduate and Graduate students in hands-on laboratory research

Extension (20%)

  • Collaborate with the Human Nutrition Extension Specialist to develop a portfolio of outreach programs focused on the nutritional health of minority and underserved populations of West Virginia and Appalachia
  • Collaborate with partner organizations (e.g. WV Department of Agriculture) to develop workshops on food safety, safe processing of dairy products and vegetable harvesting, etc.
  • Author white papers, fact sheets, and articles on safe dairy and produce post-harvest handling practices
  • Collaborate with local food companies on product development and other topic related to expertise
  • Other potential activities include conducting training for the Produce Safety Alliance Program, assist with On-Farm Readiness Reviews, collaborate with the Produce Safety Advisory Board for WV

Teaching (5%)

  • Develop curricula for undergraduate and graduate level courses associated with introductory food science, food processing and food safety, food packaging, food engineering, vegetable handling and processing, and dairy and dairy alternative processing, meat science, and food laws and regulations.
  • Advise graduate and undergraduate students

Other duties as Assigned

  • Conduct activities to foster a positive public image of the West Virginia State University Agricultural and Environmental Research Station, West Virginia State University Extension, the West Virginia State University Research and Development Corporation, and West Virginia State University, an 1890 Land-Grant Institution.
  • Share leadership in AERS’s commitment to employ from and program for the diversity represented in West Virginia's population.
  • Other duties as assigned.


Minimum Qualifications

  • Earned Ph.D. in Food Science, Food Microbiology or related field by start date;
  • Demonstrated knowledge and expertise in food processing, sensory technology, and dairy and vegetable/food science;
  • Ability to initiate, complete, secure external funding
  • Evidence of research resulting in peer-reviewed publications and scientific abstracts;
  • Evidence of commitment to teaching and student learning;
  • Ability to be a productive team player and work effectively, cooperatively, and collegially with a diverse population of stakeholder groups, colleagues, students, and scientists from all disciplines;
  • Have and use effective oral and written communications skills;
  • Ability to conduct applied and basic research in the laboratory;
  • Valid U.S. driver’s license or equivalent.

Preferred Qualifications

  • Postdoctoral or industrial research experience in dairy, vegetable or general food processing;
  • Demonstrated success in obtaining extramural and competitive funding;
  • Demonstrated evidence of effective supervision of research technicians and students;
  • Demonstrated experience working in or with the food industry at the local and national level.
  • Experience in quality assurance/control, food processing.
  • Industry and/or regulatory/governmental agencies experience.
  • Record of excellence in teaching and research.
  • Experience in working with diverse populations and fostering a collaborative, supportive and inclusive environment.

The successful candidate will establish and manage the food science laboratory, which provides food safety-related services to the stakeholders and food industry.


Commensurate with qualifications and experience.

Supervisory Responsibility

This position will supervise a laboratory technician, students (undergraduate and graduate), and postdocs.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. This job operates in a professional office environment. This role routinely uses standard office equipment.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


Requires the mobility to stand, stoop, reach and bend; the ability to carry heavy equipment and hold equipment for long periods of time; and the ability to potentially stand for long periods and to walk long distances.


Position Type and Expected Hours of Work


This is a full-time, benefits-eligible position. Work hours are Monday through Friday, 8:30 a.m. to 5 p.m. Summer schedule is Monday through Friday, 8 a.m. to 4 p.m. Individual must have the ability to work flexible hours, as position may require evening/weekend and occasional holiday hours.



Some travel may be required (depending upon institutional, state and CDC guidance). 


Work Authorization/Security Clearance

This position is designated as security-sensitive. Before an offer of employment is made, a pre-employment background investigation will be completed, which may include a criminal background check, educational, DMV and prior employment.


How to Apply:


Interested candidates must submit (1) a cover letter, (2) resume/curriculum vitae, (3) unofficial transcripts, (4) statement of teaching philosophy, (5) statement of research interests, including goals and plans for research, (6) a statement describing the candidate's experience(s) with service and diversity and inclusion, and (7) at least three letters of professional reference along with names and email addresses. The selected candidate will be required to provide sealed official transcripts prior to appointment for final consideration. Review of applications will begin August 31, 2020 and will continue until the position is filled.


Please address the application materials to:


Search Committee Chair, Food Science Research Faculty

West Virginia State University Research and Development Corporation,

201 ACEOP Administration Building, P.O. Box 1000, Institute, WV 25112.



AAP/EEO Statement


West Virginia State University is an equal opportunity affirmative action institution. No person shall be denied admission to educational program, activities or employment on the basis of any legally protected status, or be subjected to prohibited discrimination involving, but not limited to, such factors as race, color, creed, religion, national or ethnic origin, marital status, citizenship, sex, sexual orientation, gender identity or expression, age, disability, or protected veteran status. Upon request, reasonable accommodations will be made to provide this content into an alternate accessible format. Please contact Carla Boggess at (304) 766-4278 or


Concerns and complaints related to bias or equal opportunity in education and in employment based on aspects of diversity protected under federal, state, and local law, or arising under Title IX should be directed to: Carolyn Stuart, EEO Officer, at (304) 204-4018.


Women, minorities, people with disabilities and veterans are encouraged to apply.