The Department of Food Science & Technology (FST), in the College of Agricultural Sciences at Oregon State University (OSU) invites applications for a Food Processing Specialist with a focus on sustainable food and beverage systems. This is a full-time, 9-month, tenure-track Assistant or Associate Professor position located in Corvallis, Oregon. The potential start date is fall term, September 16, 2020. Appointment is anticipated at the Assistant Professor level, candidates who meet the qualifications described below may be considered for appointment as Associate Professor.
As part of the FST strategic plan, we envision establishing a Center for Sustainable Food and Beverage Systems. The successful applicant is expected to take the lead in establishing and growing this center to position OSU FST as a recognized leader in this field at a national and international level.
The FST undergraduate curriculum is Institute of Food Technologist (IFT) approved and is transitioning to educating in accordance with the principles of sustainable food systems. We believe that our developing research program in sustainable processing will attract collaborators from other departments within the College of Agricultural Sciences along with Engineering and Business. We expect that FST will deliver outreach programs to support a resilient agriculture and food industry.
The Department of Food Science & Technology is a primary resource for food science knowledge, research, innovation, and talent in the Pacific Northwest and beyond. Our mission is to provide relevant, cutting-edge training in food science and technology, and perform world-class research, within a supportive framework that values diversity.https://foodsci.oregonstate.edu
The department consists of 21 tenured and tenure-track faculty, a senior instructor, an instructor, 4 professional faculty, 3 administrative staff members, 7 faculty research assistants/associates, 45 graduate students, 120 undergraduate majors, and 5 adjunct/courtesy appointments. The annual state budget is approximately $2.5 million and external grant/contract support totals $2 million. The department offers B.S., M.S., and Ph.D. degrees in Food Science & Technology. The department’s three undergraduate B.S. degree options (Food Science, Fermentation Science, Enology & Viticulture) are approved programs by the Institute of Food Technologists.
Oregon State University is a Land/Sea/Space/Sun grant institution: https://oregonstate.edu/about. OSU is commitment to student success includes hiring, retaining, and developing diverse faculty to mentor and educate our undergraduate and graduate students from entry through graduation. Our Strategic Plan articulates the strategies we believe critical to advancing and equalizing learner success, https://leadership.oregonstate.edu/strategic-plan.
The College of Agricultural Sciences is likewise committed to success of all learners accessed through its extension and outreach programs.
The College of Agricultural Sciences faculty are committed to enhancing student success by engaging students in quality academic, research, internships, global studies, and other experiential learning opportunities. The incumbent will demonstrate a commitment to diversity, equity, inclusion, and student/learner success through professional development, training, integration of diversity and inclusion concepts into courses, participation in diversity committees, and working with diverse students and stakeholder groups.
The incumbent serves as an investigator for at least one United States Department of Agriculture (USDA) National Institute of Food and Agriculture (NIFA) Hatch collaborative or Hatch multistate project. Assignment to a NIFA Hatch project will occur within six months of start date.
Scholarship and Creative Activity (50%) Develop a relevant research program supported by extramural funding and leading to peer-reviewed publications in scientific journals. The overarching themes of this research program are sustainable food processing systems (lowering environmental impact of food & beverage processing through innovations that control inputs and outputs such as water, energy, waste, etc.), continued improvement of manufacturing processes, and/or innovative processing of new agricultural crops such as hemp and CBD oils. Support adaptation of new processing technologies to Oregon food and beverage processors. Multidisciplinary collaborative opportunities in food processing exist with FST faculty, the Food Innovation Center, Seafood Laboratory, and other faculty at Oregon State University. Serves as an investigator for at least one USDA NIFA Hatch collaborative or Hatch multistate project.
Research Program Management (10%) Provides leadership and decision-making in research directions and planning and obtains external financial support for research programs. Develops and oversees research program budgets, competently administers budgetary and financial matters, plans and manages project resources, lab space, and equipment. Recruits, supervises, and mentors undergraduate and graduate students and post-doctoral scholars undertaking research projects. Provides daily leadership and defines productivity expectations and priority research areas for group. Ensures students and other laboratory workers are in compliance with laboratory safety, chemical hazard training, and adherence to safety requirements for handling and storage of laboratory materials.
Teaching, Advising, and Outreach (30%) Assume responsibility for teaching two on-campus and/or Ecampus upper-level courses in the area of food processing, and/or food engineering, and/or sustainable food processing systems. Teach on-campus and/or Ecampus stand-alone graduate level course on a biennial basis. Contribute to academic program assessment and continuous improvement. Advise graduate students.
Assist food processors with process innovation and troubleshoot quality challenges. Lead and participate in industry outreach activities to promote sustainable food and beverage processing.
Assist with FST food processing continuing education course development and delivery.
Service (10%) Participate and actively engage in department meetings, serve on committees and other appropriate activities. Provide leadership locally, nationally, and internationally to scientific communities in related disciplines. Serves on graduate thesis committees. Carry out other duties as assigned by the FST Department Head.
Required Qualifications for both Assistant and Associate rank:
PhD required by start of employment in either Food Science, Food Engineering, Agricultural Engineering, Biological Engineering or related discipline.
Demonstrated ability to conduct and publish research.
A demonstrable commitment to promoting and enhancing diversity and inclusiveness, including the ability to work with diverse faculty, students, and stakeholders.
Teaching experience or demonstration of teaching effectiveness in food processing, packaging, engineering, sustainability, or related field in an academic or industry setting.
Demonstrated excellence in oral communication, written communication, and interpersonal skills.
Additional Required Qualifications for Associate Professor rank:
Establishment of a successful research program evidenced by publication and funding records, with demonstrated progress toward national and international recognition.
Demonstrated record of national and/or international leadership in this field.
This position is designated as a critical or security-sensitive position; therefore, the incumbent must successfully complete a criminal history check and be determined to be position qualified as per OSU Standard 576-055-0000 et seq. Incumbents are required to self-report convictions and those in youth programs may have additional criminal history checks every 24 months.
Demonstrated ability to develop an externally funded research program leading to high impact outcomes.
Experience in sustainable food systems engineering/processing and resilient food production.
Experience with assessing sustainability metrics including life cycle assessment.
Experience collaborating within interdisciplinary teams of food scientists and engineers.
Relevant post-doctoral studies and/or industry experience.
Experience developing and teaching on-line courses.
Demonstrated ability or significant potential for mentoring undergraduate students, graduate students, and post-doctoral scholars.
Record of work with underrepresented/underserved students or other audiences.
Life experience, education, or training that broadens one’s capacity to equalize student success or impact underserved audiences.
Additional Salary Information: Oregon State University offers an extensive benefits package: https://hr.oregonstate.edu/benefits
Internal Number: P03649UF
About Department of Food Science and Technology, Oregon State University
The Oregon State University Food Science & Technology (FST) program enthusiastically embraces the role as the epicenter where food meets science and where students receive impactful education along with experiential learning as they advance their careers within the food and beverage community.
Our faculty’s diverse research interests enable us to successfully collaborate with Oregon’s agricultural and food and beverage industries. We are by design the department that provides value added finishes to the work conducted by our colleagues throughout the College of Agricultural Sciences.
FST supports Oregon’s economy by augmenting the value of specialty crops produced throughout the state. We innovate products, strengthen food safety systems, troubleshoot quality challenges, provide work force training, and educate the next generation of industry leaders. All aspects of our work are based on a foundation of science as we passionately pursue scholarly excellence.
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