Department of Food Science and Biotechnology, National Chung Hsing University
Location: Taichung, Taiwan
Type: Full Time
Department of Food Science and Biotechnology, National Chung Hsing University, Taiwan, R.O.C.
Working Title: Assistant, Associate or Full Professor
Effective Date of Appointment: 2/1/2025
Deadline for Application: 4/30/2024
A faculty position is available for application with research interests in Food Microbiology. Candidates with food science research experience and at least one year of postdoctoral training or assistant professorship are preferred for application. The elected candidate will be expected to assist international collegiate activities.
Applicants should submit the following documents:
A notarized copy of Ph.D. diploma.
Undergraduate and Graduate Transcripts.
A copy of teaching certificate (if any), identity card (or passport), and certificates for other professional experience.
A list of publications as the attached form #1. If the representative publication (within 5 years) includes other authors, form #2 is needed.
Research Proposal, Teaching and Extended Service plans. Teaching plan should include course outline in the attached form #3.
Curriculum vitae, as the attached form #4.
Two recommendation letters. One of the letters should be written by your current employer. (If such letter is not available, please state the reasons.)
About Department of Food Science and Biotechnology, National Chung Hsing University
The department offers both competitive undergraduate (B.S.) and postgraduate (M.S. and Ph.D.) programs in scientific and technical issues of food science and biotechnology. The M.S. and Ph.D. programs were introduced in 1980 and 1986, respectively. A broad spectrum of curricula offered at this department covers the following three major areas: Food Processing and Engineering, Health, Nutrition and Food Chemistry, Food Microbiology and Biotechnology. The department is located from 1st to 5th floor in the food science and biotechnology building equipped with excellent facilities for research and teaching to have students educated with a fundamental knowledge of food science and biotechnology.