Tenure Track Faculty Position in Sustainable Food Technology
Location: Blacksburg, Virginia
Type: Full Time
Salary: $85,000 - $100,000
Product Development & Ingredient Innovations
Virginia Tech College of Agriculture and Life Sciences (CALS) is seeking applicants for a tenure track faculty position in Sustainable Food Technology located in the Department of Food Science and Technology (FST).
Responsibilities: This is a 9-month tenure track position at the rank of Assistant Professor with responsibilities in research and teaching (70% research, 30% teaching). The successful candidate will be expected to develop a strong research and teaching program focused on sustainable food technology, with a specific emphasis on protein, carbohydrates, and/or other food ingredients derived from sustainable agricultural systems. The department currently has strengths in food microbiology, food processing/engineering and food chemistry. This position would amplify our current expertise to enhance focus on sustainable food technology, functionality and strive to add value to and increase sustainability of the global food system.
This position is well suited to collaborate within FST and extensively across CALS, especially with Biosystems Engineering (BSE), the School of Plant and Environmental Sciences (SPES), as well as across the University (through Chemical Engineering and Materials Science and Engineering). The incumbent could collaborate with the Virginia Tech Agricultural Research and Extension Centers (ARECs) across the state and serve as a member of the VT Center for Advanced Innovation in Agriculture (CAIA) on missions related to providing technological solutions to increase production efficiencies of food and food ingredients, optimize bioactive and/or nutritive sustainable food ingredient incorporation into food matrices; and encourage sustainable practices in agriculture through research, education and outreach.
The successful candidate will develop a nationally and internationally recognized, extramurally funded research program with an emphasis in development and application of novel and sustainable food ingredient technologies in food systems, potentially focused on improving nutritional value of foods and/or development of novel protein sources. Areas of expertise may include, but are not limited to: novel and sustainable food ingredient applications, development of novel and sustainable food ingredients from agricultural and other sources, process engineering approaches to sustainable food ingredient production. Approaches rooted in various disciplines such as food processing, food chemistry, biochemistry, industrial microbiology and biotechnology, and separations science and engineering and other novel perspectives are welcome to apply. The individual is also expected to develop and sustain relationships with industry leaders in sustainable and novel food ingredient development and application.
The individual is expected to develop and teach an undergraduate sustainable food technology course and to contribute to teaching in other ways as appropriate. The individual will mentor graduate (M.S. and Ph.D.) and undergraduate students and will be expected to serve on department, college and university committees, as well as through appropriate professional organizations.
Required Qualifications: 1) a Ph.D. in food science & technology, food engineering, agricultural and biological engineering, plant chemistry or biochemistry, or other related discipline; 2) excellent oral and written communication skills; 3) demonstrated ability to develop and conduct scholarly research; 4) demonstrated ability for teaching in a classroom setting and commitment to quality student education; 5) strong commitment to create an environment that fosters diversity and inclusion.
Preferred qualifications: 1) demonstrated ability to write competitive research proposals, 2) post-doctoral or industry research experience, 3) demonstrated ability to develop and sustain relationships with industry partners, 4) familiarity with food ingredient and food product regulations, and 5) expertise in ingredient science, intermolecular food systems and properties of food
As the commonwealth’s most comprehensive university and a leading research institution, Virginia Tech offers about 280 undergraduate and graduate degree programs to more than 37,000 undergraduate, graduate, and professional students across the commonwealth and manages a research portfolio of more than $531 million. The university fulfills its role as a land-grant institution by fostering a collaborative environment that integrates technology into all disciplines, so that the Virginia Tech community can serve as a force for positive change around the commonwealth, the country, and the world.
Through experiential learning, future-focused research, and an inclusive, spirited culture, Virginia Tech strives to accomplish the charge of its motto Ut Prosim (That I May Serve).
Virginia Tech has a 2,600-acre main campus in Blacksburg, Virginia; a significant presence across the commonwealth, including the Innovation Campus in Northern Virginia, the Health Sciences and Technology Campus in Roanoke, and sites in Newport News and Richmond; educational and research facilities across the state; a study-abroad site in Switzerland; and a 1,800-acre agriculture research farm near the main campus. The campus proper is located in the the New River Valley and is 38 miles southwest of Roanoke.