Skip to main content

Assistant/Associate Professor and Fermentation Specialist, July 2024

Description

The University of Tennessee, Department of Food Science invites applications for a full-time, 12-month, tenure-track Fermentation Specialist. The position will be offered at the rank of Assistant or Associate Professor, depending on the candidate's qualifications. The successful candidate will be a key member of the department's Extension and teaching programs with a 70% UT Extension appointment and a 30% teaching appointment in the Herbert College of Agriculture.

Extension: Plan, develop, implement, and evaluate practical, science-based educational programs for producers, processors, and consumers that will benefit the Tennessee food and beverage fermentation industries; Independently and collaboratively work with other faculty, UT Extension agents and Specialists, key partners, and stakeholders; Be an active leader/team member in Food Science and cooperate with UT Centers (as appropriate) for educational program delivery; Contribute to youth food and fermentation science educational programs (as appropriate) and provide training to county Extension agents and volunteers; Serve as a resource for UT Extension agents and TN agricultural agencies; Cultivate a working relationship with stakeholders in fermentation-related applications including but not limited to fermented beverages (craft beer, wine, and distilled spirits), food ingredient recovery (via fermentation) from food biomass, novel fermentation processing/products. Secure extramural funds through grants, fee-based programs, and gifts; Develop and disseminate information via articles, radio, television, internet, and other media platforms;

Teaching: Develop, or contribute to, a comprehensive food and beverage fermentation science curriculum to include topics in brewing science, enology, distillation, dairy, meat, and other fermented products; advise undergraduate and graduate students; mentor students interested in industry work experiences/internships; lead students in extracurricular learning experiences; and provide guest lectures to support existing courses.

Service: Serve on departmental, college, and university committees; perform other duties as assigned.

Qualifications

Minimum Qualifications: (1) PhD in Food Science or a related field with a focus on fermentation science; (2) understanding of US fermentation industries and regulatory environment; (3) demonstrated skills in written and oral communication, program management, and technical writing; (4) the ability to work well with others in a collegial, team atmosphere; (5) ability and willingness to meet travel requirements, (6) demonstrated ability to deliver educational programs. Applicants for consideration as Associate Professor must have served as an Assistant Professor for at least 5 years, or currently hold a position of Associate Professor.

Ideal candidates should demonstrate : Experience in serving diverse audiences; Ability to develop and deliver effective educational programming for county Extension agents, breweries, wineries, and distilleries, undergraduate and graduate students, and consumers; Experience in Extension programs for fermentation industries; Self-motivation with the ability to achieve measurable results; Positive interpersonal skills with the capability and willingness to work independently as well as part of a team; Experience analyzing quality/safety of fermented products.

Application Instructions

Review of applications will begin April 2, 2024 and continue until a suitable candidate is identified. To apply, please upload a 1) cover letter; please indicate rank being pursued, Assistant or Associate, 2) Extension philosophy and program goals, 3) teaching philosophy, 4) contact information of at least three professional references, and 5) a detailed curriculum vitae highlighting education, relevant experience, qualifications, grant and contract activities, and publications.

For questions about the position, please contact the chair of the search committee Dr. Mark Morgan, The University of Tennessee, Department of Food Science, 2510 River Drive, Knoxville, Tennessee 37996-4539, Phone: 865-974-7499; Email: Mark.Morgan@utk.edu .

Equal Employment Opportunity Statement

All qualified applicants will receive equal consideration for employment and admission without regard to race, color, national origin, religion, sex, pregnancy, marital status, sexual orientation, gender identity, age, physical or mental disability, genetic information, veteran status, and parental status, or any other characteristic protected by federal or state law. In accordance with the requirements of Title VI of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, and the Americans with Disabilities Act of 1990, the University of Tennessee affirmatively states that it does not discriminate on the basis of race, sex, or disability in its education programs and activities, and this policy extends to employment by the university. Requests for accommodations of a disability should be directed to the Office of Equity & Diversity, 1840 Melrose Avenue Knoxville, Tennessee 37996-3560 or oed@utk.edu or (865)974-2498. Inquiries and charges of violation of Title VI (race, color and national origin), Title IX (sex), Section 504 (disability), the ADA (disability), the Age Discrimination in Employment Act (age), sexual orientation, or veteran status should be directed to the Office of Investigation & Resolution 216 Business Incubator Building 2450 E.J. Chapman Drive Knoxville, Tennessee 37996 or (865)974-0717 or investigations@utk.edu .

Get job alerts

Create a job alert and receive personalized job recommendations straight to your inbox.

Create alert

Similar jobs