Assistant/Associate Professor - Chemistry of Food and Food Ingredients

Job Description

The Institute of Food and Agricultural Sciences is creating an environment that affirms community across all dimensions. The successful candidate will develop a research and teaching program related to the chemistry of food and food ingredients. Appropriate research areas may include, but are not limited to, sustainable food ingredients, sensory, allergens, toxicology, plant-based food ingredients, chemistry of sustainably sourced food components (flavor, color, nutritive and bioactive compounds) which can promote health while ensuring a palatable food supply, microplastics, engineered nanoparticles, and PFASs in the food chain. Additionally, developing state-of-the-art physicochemical tools for the characterization of food components, extending shelf-life, and reducing food waste through mechanistic studies of chemical changes during food processing and storage are potential areas of research.

The University of Florida is committed to integrating artificial intelligence across all academic disciplines to create an AI-enabled workforce and advance research. The candidate will be expected to develop and teach courses (in-person, hybrid, and/or online) related to food science, as well as at least one additional food chemistry course that benefits our undergraduate and graduate students. These are, but not limited to, Food Chemistry, Toxicology, Instrumental Analysis, and Flavor/Sensory Chemistry. Participation in other related courses is also expected.

The candidate will be expected to develop an externally funded research program, advise undergraduate students, and mentor master’s and doctoral students. The Department’s Food Science curriculum is recognized by IFT for undergraduate education. Service to the Department: The candidate will be expected to participate in faculty meetings, committees, graduate seminar and related service work appropriate to faculty members. The successful candidate will actively participate in undergraduate and graduate education by chairing and serving on graduate committees, supervising theses, dissertations, and undergraduate research, and publishing research results alongside students. Faculty are encouraged to participate in professional development activities related to teaching and advising. The faculty member will engage in Extension activities related to the Land-Grant mission within their program area.

Background Information

The Food Science and Human Nutrition Department, a large interdisciplinary unit within IFAS, comprises three distinct undergraduate programs: Food Science, Nutritional Sciences, and Dietetics. The Food Science program is an approved curriculum with the Institute of Food Technologists. Undergraduate student enrollment is approximately 550, including 72 Food Science students. The graduate program enrolls approximately 62 graduate students. Graduate-level programs are competitive and provide the opportunity for graduate student mentorship. Please consult the departmental webpage for additional information.

The department’s 30 faculty members conduct research, teaching and extension programs in a broad range of areas, including food chemistry and processing, food safety and microbiology, sustainable food systems, phytochemical characterization, aquatic foods, fruit and juice processing, engineering modeling, micro- and macronutrient metabolism, as well as pre- and probiotics, nutritional immunology, and chronic disease prevention. The department has a strong interdisciplinary nature and there is great opportunity for unique collaborations, such as those established through the Center for Nutritional Sciences. Within walking distance are superb opportunities to participate in translational research with the Clinical and Translational Science Institute and collaborate with faculty from the Colleges of Medicine, Health and Human Performance, Public Health, Pharmacy, Liberal Arts and Sciences, Engineering, and Agricultural and Life Sciences. The University’s Interdisciplinary Center for Biotechnology Research provides research support laboratories for disciplines such as proteomics, genomics, and bioinformatics.

Qualifications

• A doctorate (foreign equivalent acceptable) in Food Science or a closely related discipline is required (applicants will be considered if a doctoral degree will be earned by the date of appointment)
• Demonstrated skills in verbal and written communication, and interpersonal relationships
• Supportive of the mission of the Land-Grant system
• Candidates must also have a commitment to UF core values.

Preferred

• Postdoctoral experience is desirable
• Experience teaching in-person and/or online
• Experience mentoring graduate and undergraduate students
• Demonstrated ability to procure extramural research funding
• Knowledge of the food industry and organizations, activities and trends