Associate Professor in Food Phytochemistry and Fermented Foods, and Director of the Lake Erie Regional Grape Research and Extension Center (LERGREC)

Position Specifics

The Department of Food Science at The Pennsylvania State University invites applications for a tenure-track Associate Professor position with specialization in food phytochemistry, advanced analytical chemistry, and/or fermented foods science.

The successful candidate will establish a strong, externally funded research program centered on the chemistry of phenolic compounds, secondary metabolites, and bioactive constituents in agricultural commodities and food systems, including, but not limited to, fermented products.

The candidate will strengthen Pennsylvania’s food and agricultural industries by conducting applied research informed by foundational scientific inquiry, training the next generation of food scientists and analytical chemists, and developing outreach programming that serves the Commonwealth’s current and future industry needs.

The successful candidate’s research program will focus on such topics as enology, brewing science, polyphenol and tannin chemistry, LC-MS/MS-based metabolomics, and grapevine-to-fermentation linkages, and should meaningfully complement and extend these existing strengths across a broader range of agricultural commodities and food matrices.

In addition to research responsibilities, the successful candidate will serve as the Director of the Lake Erie Regional Grape Research and Extension Center (LERGREC).

Key Responsibilities

• Research (60%): Develop and maintain a nationally and internationally recognized, externally funded research program in food phytochemistry, advanced analytical chemistry of agricultural commodities, and/or fermented food science.

• The candidate is expected to collaborate with faculty across disciplines, including food science, plant science, horticulture, agronomy, nutritional sciences, and chemistry.

• The candidate would also be expected to support Pennsylvania’s growing food and agricultural industries through outreach and applied research, providing science-based solutions for quality improvement, authentication, and innovation.

• The successful candidate will work as part of multidisciplinary teams at Penn State that bridge food science, flavor chemistry, sensory and consumer science, plant biology, and nutritional biochemistry.

• Candidates whose research programs complement existing departmental expertise in polyphenol chemistry and LC-MS/MS-based metabolomics (e.g., those specializing in phenolics characterization across diverse crops, advanced mass spectrometry, structural elucidation of tannins and flavonoids, bioactivity of plant secondary metabolites, etc.) are encouraged to apply.

Qualifications

• The candidate must have a record that supports immediate tenure at the level of Associate Professor in Food Science.

• Ph.D. in Food Science, Food Chemistry, Analytical Chemistry, Biochemistry, Plant Biology, Fermentation Science, or a closely related discipline by the time of appointment.

• Demonstrated research expertise in food phytochemistry, analytical chemistry of agricultural products, or fermented food science, as evidenced by peer-reviewed publications, grants, and/or industry collaboration.

• Expertise in advanced mass spectrometry, structural characterization of polyphenols and tannins, or metabolomics-based analysis of agricultural commodities is particularly valued, as these areas directly complement and extend existing departmental strengths in enology, polyphenol chemistry, and beverage analytical chemistry.

• Strong commitment to teaching and demonstrated success in student mentorship.

• Ability to engage with industry stakeholders and communicate research findings effectively.

• Ability to work cooperatively among an inclusive population of students, faculty, staff, industry, and agency groups.

Application Process

All applicants must apply online and submit five documents:

• 1) cover letter including leadership experience that speaks to the role as Director,
• 2) curriculum vitae including names and contact information for four references,
• 3) copies of graduate and undergraduate transcripts,
• 4) one-to-two-page research statement summarizing your proposed research,
• 5) a strategy for strategic operation of with LERGREC.

System limitations allow for a total of 5 documents (5mb per document) as part of your application. Please combine materials to meet the 5-document limit.

Questions regarding the position can be directed to Dr. Bob Roberts, Professor and Head, Department of Food Science rfr3@psu.edu. Review of applications will begin immediately and continue until the position is filled.