North Dakota State University
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$70,000 and above
This is a 12-month, tenure-track position at the academic level of assistant professor with a 80% research and 20% teaching appointment located in the Department of Plant Sciences at North Dakota State University (NDSU). The successful candidate is expected to establish a record of excellence in both scholarly and educational activities, as well as competitive and independent research and teaching programs. The candidate will write proposals to secure extramural funds from state, regional, and national grant sources; private foundations, and companies. The candidate will disseminate research findings by publishing results in peer-reviewed scientific journals, delivering presentations at scientific conferences and stakeholder meetings, and using web-based and other communication platforms. The successful candidate will teach CFS 474/674 Sensory Science of Foods and CFS 452/652 Food Laws and Regulations each spring semester, and portions of CFS 450/650 (Cereal Technology) each fall semester. Potential areas of research include, but are not limited to, sustainable food processing, ingredient mixing/flow behavior, packaging/ pasteurization of food products (for example, high pressure processing or any other emerging technologies relevant to cereal and food processing), sensory science, novel long-term shelf life processing technologies, modelling studies on quality control analysis, and value-adding strategies for cereal/food byproducts and food waste. Consumer demand for food that is locally produced, marketed, and consumed is generating increased interest in local food throughout the United States. As interest grows, the candidate is expected to collaborate with local food companies on product development, improving shelf life, and any other relevant topic based on his/her expertise. The successful candidate should work effectively with a diverse population of students and colleagues, including both women and men and students from a variety of cultural backgrounds. The candidate is expected to collaborate effectively with scientists on and off campus and from industry in a highly interdisciplinary effort to perform fundamental and applied food/cereal processing research. Other responsibilities include advising graduate and undergraduate students, mentoring student activities/organizations, and serving the university, college, department and professional organizations.
Please provide a one-page position vision statement describing your research and teaching philosophies for this position.
Please provide names and contact information for three current professional references. Screening will begin 2/14/2020.
NDSU does not discriminate in its programs and activities on the basis of age, color, gender expression/identity, genetic information, marital status, national origin, participation in lawful off-campus activity, physical or mental disability, pregnancy, public assistance status, race, religion, sex, sexual orientation, spousal relationship to current employee, or veteran status, as applicable.
As an employer, the State of North Dakota prohibits smoking in all places of state employment in accordance with N.D.C.C. § 23-12-10.
• Earned Ph.D. in Cereal Science, Food Science, or related field;
• Demonstrated knowledge and expertise in food processing, sensory technology, and cereal/food science;
• Evidence of research resulting in peer-reviewed publications and scientific abstracts;
• Evidence of commitment to teaching and student learning;
• Ability to work effectively, cooperatively, and collegially with a diverse population of stakeholder groups, colleagues, students, and scientists from other disciplines;
• Have and use effective oral and written communications skills;
• Ability to conduct applied and basic research in the laboratory;
• Valid U.S. driver’s license or equivalent.
• Postdoctoral or industrial research experience in cereal or food processing;
• Demonstrated success in obtaining extramural and competitive funding;
• Demonstrated evidence of effective supervision;
•Demonstrated experience working in or with the food industry at the local and national level.