The Department of Food Science at University of Tennessee invites applications for a tenure-
track faculty position at the rank of Assistant or Associate Professor with an emphasis in Food
Microbiology and Food Safety. This position is a 70% Extension and 30% Research
appointment and is based in Knoxville, Tennessee.
The successful candidate will lead a nationally recognized Extension and applied research
program focused on microbial food safety across the food system, especially in relation to
Tennessee’s agricultural and food processing industries. The faculty member will collaborate
with stakeholders, academic colleagues, government agencies, and industry to improve food
safety practices and reduce microbial risks in the food supply.

Key Responsibilities:

Extension (70%)

• Develop and deliver science-based, stakeholder-responsive Extension programming in
food microbiology and safety, including:
• Safe food production and handling practices for growers, processors, retailers,
and consumers.
• FSMA (Food Safety Modernization Act) and HACCP training and technical
assistance.
• Risk reduction strategies for emerging microbial threats in foods.
• Conduct workshops, webinars, field days, and in-service training for Extension agents
and stakeholders.Docusign Envelope ID: A5B1309A-CADA-44AD-96A8-38116CB9C883
• Produce educational materials, bulletins, fact sheets, and digital resources for statewide
and national distribution.
• Build collaborative partnerships with state agencies (e.g., TN Department of Agriculture),
food industries, and Extension educators.

Research (30%)

• Conduct applied research in food microbiology with a focus on relevant topics such as:
• Pathogen detection, survival, and control in food systems.
• Development and validation of microbial intervention technologies.
• Evaluation of microbial risks related to regional food products or processing
practices.
• Factors that contribute to the survival/persistence of microorganisms.
• Microbial communities in processing environments and their impact on safety &
quality.
• Seek extramural funding to support research and Extension activities.
• Mentor graduate students and contribute to scholarly publications and professional
presentations

Required

• Earned Ph.D. in Food Science, Food Microbiology, Microbiology, or a closely related field
by the time of employment.
• Evidence of expertise in microbial food safety relevant to Extension and applied
research.
• Knowledge of regulatory frameworks (e.g., FSMA, HACCP, GMPs).
• Strong communication skills, both oral and written.
• Demonstrated ability to work independently and collaboratively in diverse teams.

Required for candidates for Associate Professor:

• Previous experience in establishing an Extension program in microbial food safety
including presenting educational programs to external stakeholders.
• Established evidence of an applied research program that includes publications in
recognized journals.
• Previous tenure as a faculty member or significant industry experience in managing a
food safety program.
• Track record of obtaining extramural funding.

Preferred:
• Experience developing and delivering Extension or outreach programs.
• Experience working with food processors, producers, or public health agencies

About University of Tennessee Food and Science Department- Knoxville

The Department of Food Science is one of the departments within the Herbert College of Agriculture within the UT Institute of Agriculture (UTIA). UTIA consists of UT Extension, UT AgResearch, the College of Veterinary Medicine, and the Herbert College of Agriculture. Faculty and staff within UTIA provide Real. Life. Solutions. to everyday challenges and many of society’s most pressing issues. The Department of Food Science is the only food science program in the state and offers an IFT approved BS program along with MS and PhD programs which include both theoretical knowledge and hands-on experiences. The faculty’s research programs include food safety, physicochemical, sensory, quality, health and engineering properties of foods. Our Extension program is based on strong working relationships with the food industry and regulatory agencies to deliver education programs, ensure food safety and regulatory compliance, and assist food entrepreneurs

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