Assistant Professor in Bioconversion and Upcycling of Food Byproducts Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN
Position: The University of Minnesota invites applications for a tenure-track 50% research and 50% teaching position in Bioconversion and Upcycling of Food Byproducts at the Assistant Professor level in the Department of Food Science and Nutrition in the College of Food, Agricultural, and Natural Resource Sciences.
Description: This position will be a nine-month, tenure-track appointment involving research and teaching that supports the mission of the Department of Food Science and Nutrition. The appointee will develop a strong extramurally funded research program exploring ways that novel or underutilized crops and byproducts from agrofood industry can be used as food ingredients or in the formulation of novel foods that are sustainable, healthy, and appealing. This position is integral to enabling the regeneration of Minnesota's natural resources and accelerating Minnesota's transition to a competitive bioeconomy.
Research will be centered on the bioconversion and upcycling of byproducts from the agrofood industries. We are interested in expertise in agricultural and food byproduct utilization, sustainable bioprocessing and agrofood conversions, particularly in fermentation and enzymatic transformations. Ideally this work will be done in combination with data-based approaches and a lens of market relevance for sustainability. The successful candidate is expected to engage with partners across Minnesota to implement a research strategy that addresses the needs of producers, processors, and communities. This position aligns with the wider initiative on bioconversion of agricultural feedstocks at the College of Food, Agricultural and Natural Resource Sciences and the development of the St. Paul campus as a hub for biomanufacturing. The position will bridge various disciplines and centers at the University of Minnesota campuses and will involve collaborating with programmatic partners such as the Agricultural Utilization Research Institute (AURI), MBOLD, and Reduce Food Waste, Food Recycling and Recovery (ReFED).
Teaching responsibilities will include the equivalent of at least 2 courses per year at the undergraduate and/or graduate levels. The incoming assistant professor is expected to integrate aspects relating to food resource utilization and environmental sustainability into their teaching. The appointee is expected to mentor graduate (M.S. and Ph.D.) and undergraduate students.
An integral part of the position is that the appointee will be expected to actively engage in developing a cultural climate where all are welcome and able to achieve their educational and professional goals; to support transforming our academic system to better help others gain access to resources necessary for success and to provide support for policies that account for and eliminate structural racism embedded in higher education. The appointee will also be expected to engage with programmatic partners beyond the University.
Salary and Benefits: Salary is competitive and commensurate with experience and qualifications. Benefits include participation in the University faculty retirement program, as well as optional retirement plan, group life, medical, and dental insurance plans. Detailed benefits information is available at: https://humanresources.umn.edu/benefits
For questions or inquiries about the position, please contact the chair of the search committee, Dr. George Annor (gannor@umn.edu).
Review of applications will begin on December 8, 2023, and will continue until the position is filled.
Qualifications
Required: Earned doctorate with training and experience in food science, biotechnology, bioengineering, bioprocessing, biomaterials science, or closely related field; demonstrated experience and/or motivation for working in the food system, evidence of strong research skills, published research in peer reviewed scholarly journals, strong communication and interpersonal skills, and commitment to diversity and inclusion.
Preferred: Post-doctoral research experience related to foods; experience in food industry research and development; evidence of ability to work independently and in collaboration with interdisciplinary team members; potential for acquisition of extramural funding including experience in grant writing and managing grants; potential for effective classroom and laboratory teaching of food science and potential for effective student mentorship.
About the Department
The Department of Food Science and Nutrition creates and shares knowledge to ensure a safe, healthy, and appealing food supply that supports the well-being and prosperity of people and the environment. The Department creates an environment welcoming of all cultural backgrounds and fosters an organizational culture of collaboration, innovation, entrepreneurship, and shared leadership. As food, health and well-being have a central place in all communities, we hold ourselves accountable to creating an academic environment that both reflects and contributes to our 21st century pluralistic society. In accordance with our history as an 1862 land-grant university, we continue to create an environment of teaching, research and outreach that serves all communities and stakeholders with respect and dignity.
The integration of food science and nutrition provides an exceptional opportunity for the Department to capitalize on the intersection of the areas of health, food culture, dietary habits, food experience, and food production. The Department plays a unique and important role training professionals and providing service in the fields of food science, nutrition, and dietetics. Faculty members in the Department are nationally and internationally recognized scholars in a wide range of nutrition and food science areas including food safety and microbiology, food chemistry, sensory evaluation, food processing, nutrition and health, diet-based disease prevention and community nutrition.
The Department employs 23 tenure/tenure track faculty members and about 30 professional staff members. Current enrollments include over 270 undergraduate majors and over 100 masters and doctoral students from diverse backgrounds and cultures. Undergraduate programs include an ACEND-accredited DPD program and an IFT-approved food science program. The department hosts an ACEND-accredited Dietetic Internship, the J.J. Warthesen Food Processing Center, the Sensory Center, and the Plant Protein Innovation center. The Department has a history of collaboration with other units, including departments within the College of Food, Agricultural and Natural Resource Sciences, the College of Science and Engineering, the School of Public Health, the Healthy Foods Healthy Lives Institute, the Hormel Institute, and the Forever Green Initiative. For more information about faculty members, programs, and curriculum, see: http://fscn.cfans.umn.edu/.
Benefits
Working at the University
At the University of Minnesota, you’ll find a flexible work environment and supportive colleagues who are interested in lifelong learning. We prioritize work-life balance, allowing you to invest in the future of your career and in your life outside of work.
The University also offers a comprehensive benefits package that includes:
- Competitive wages, paid holidays, and generous time off
- Continuous learning opportunities through professional training and degree-seeking programs supported by the Regents Scholarship
- Low-cost medical, dental, and pharmacy plans
- Healthcare and dependent care flexible spending accounts
- University HSA contributions
- Disability and employer-paid life insurance
- Employee wellbeing program
- Excellent retirement plans with employer contribution
- Public Service Loan Forgiveness (PSLF) opportunity
- Financial counseling services
- Employee Assistance Program with eight sessions of counseling at no cost
Please visit the Office of Human Resources website for more information regarding benefits.
How To Apply
Application Process: Apply on-line via the University of Minnesota Employment System at http://www1.umn.edu/ohr/employment/. The Job Opening ID for this position is 358475.
Applications must include the following: (1) cover letter; (2) detailed CV/resume; (3) statement describing interest in, experience with, and commitment to diversity and inclusion; (4) statement describing your vision on inclusive undergraduate and graduate education that meets the needs of 21st century employers and society; (5) statement describing your research philosophy and the relevance of your research to constituents and stakeholders; (6) graduate transcripts; and (7) names and contact information for three professional references (reference letters should only be provided upon request). Combine all parts of the application (i.e., letter, CV, statements, etc.) into a single document before uploading.
To request an accommodation during the application process, please e-mail employ@umn.edu or call (612) 624-UOHR (8647).
For questions or inquiries about the position, please contact the chair of the search committee, Dr. George Annor (gannor@umn.edu).
Diversity
The University recognizes and values the importance of diversity and inclusion in enriching the employment experience of its employees and in supporting the academic mission. The University is committed to attracting and retaining employees with varying identities and backgrounds.
The University of Minnesota provides equal access to and opportunity in its programs, facilities, and employment without regard to race, color, creed, religion, national origin, gender, age, marital status, disability, public assistance status, veteran status, sexual orientation, gender identity, or gender expression. To learn more about diversity at the U: http://diversity.umn.edu
Employment Requirements
Any offer of employment is contingent upon the successful completion of a background check. Our presumption is that prospective employees are eligible to work here. Criminal convictions do not automatically disqualify finalists from employment.