Assistant Professor of Culinology

Position Description: SMSU’s Assistant Professor of Culinology is a full-time, tenure track faculty position. 

• Teach and coordinate the courses and curricula for SMSU’s BS degree in Culinology, including basic food science, food chemistry, food processing, quality, regulation, sensory analysis, and product development classes and labs.
• Engage in other activities to support both the Culinology and Hospitality Management program and their majors, including student recruitment and retention to enhance enrollment in the Culinology Major.
• Meet the expectations of a full-time SMSU faculty member, as defined in the MinnState-IFO Agreement.
• Participate fully in the activities and programs of SMSU’s Agriculture, Culinology and Hospitality Management (ACHM) department.
• Fulfill the expectations of a full-time SMSU faculty member in the Culinology Program in accord with SMSU’s Assessment and Strategic Plans, as well as SMU’s Mission, Vision and Values.
• The position will engage in scholarly and creative activity, continuing preparation and study, contribute to student growth and development, and serve the SMSU community.
• SMSU, in its commitment to meeting the service needs of the region, expects faculty to engage in regional service as part of their community service activities.  

Minimum Qualifications:

• A Master’s degree in Food Science or a closely related field.
• One or more years of industry experience.
• Demonstrated evidence of teaching excellence.
• Superior written and communication skills.
• Clear evidence of ongoing professional development.
• Strong interest in student learning, growth and advancement.
• Proven disposition toward community and university service.
• Student-centered approach to education and a commitment to help increase Culinology program enrollment.
• Candidate must have an understanding of and appreciation for liberal education.
• Commitment to fostering a diverse and inclusive environment; demonstrated ability to teach and work with persons from diverse backgrounds.  

Preferred Qualifications:

• Ph.D. in Food Science or closely related field.
• Three or more years of industry experience.
• Demonstrated abilities/competence in instructional technology. including online hybrid instruction and commitment to interdisciplinary education.