Assistant Professor - Meat Science
College of Agriculture at Auburn University · Auburn, AL · 2 mo ago
On-siteTrainingFull-time
About the role
The Assistant Professor – Meat Science is a full-time, on-site faculty position located in Auburn, AL within the College of Agriculture. The role involves developing and maintaining an independent, externally funded research program in meat science, with emphasis on areas such as meat quality, safety, processing, or technology.
Responsibilities
- Conducting experiments and analyzing data
- Mentoring graduate and undergraduate students in research projects
- Collaborating with colleagues and industry partners
- Teaching undergraduate and graduate courses in meat science and related disciplines
- Developing new course materials
- Advising students
- Contributing to curriculum improvement
- Participating in departmental and college service activities
- Engaging in outreach to stakeholders in the meat and livestock industries
- Disseminating research findings through peer-reviewed publications and professional conferences
Qualifications
- Doctoral degree (Ph.D. or equivalent) in Meat Science, Animal Science, Food Science, or a closely related field, with demonstrated expertise in meat science.
- Evidence of research skills, including experimental design, data analysis, and publication in peer-reviewed journals, and potential to secure external funding.
- Strong teaching and communication skills, with the ability to deliver clear, engaging instruction and mentor students from diverse backgrounds.
- Experience or interest in industry collaboration, extension, or outreach related to meat production, processing, safety, or quality.
- Ability to work collaboratively in multidisciplinary teams, manage multiple projects, and contribute to a collegial academic environment.
- Commitment to ethical conduct in research and teaching, and support for diversity, equity, and inclusion in the academic and professional community.
- Prior postdoctoral experience, university teaching experience, and familiarity with modern meat science technologies and regulatory frameworks are beneficial.