Department Head, Food Science and Technology

Oregon State University’s Department of Food Science & Technology (FST) in the College of Agricultural Sciences invites applications for a full-time (1.00 FTE), 12-month, professional faculty Department Head position based in Corvallis.

About the Role

The Department Head provides administrative leadership for all education, research, and Extension functions of FST, including undergraduate and graduate teaching, research, outreach, development, and international activity. FST is internationally recognized for excellence in sustainable food processing and packaging, dairy science, fermentation and microbiology, food and flavor chemistry, sensory science, food safety, food and health, product and process development, and artificial-intelligence applications in food systems. The department delivers impactful Extension programming in enology, fruit and vegetable processing, dairy, and sustainable food systems.

The Head oversees a program spanning three locations: the Corvallis campus (including pilot winery, brewery, and dairy operations), the Food Innovation Center (FIC) in Portland, and the OSU Seafood Research & Education Center (SREC) in Astoria. The successful candidate must be tenured or eligible for tenure within the department and have demonstrated scholarship and potential for successful academic leadership.

The Department Head directly supervises 17 tenured and tenure-track faculty, four professors and instructors in other ranks, six professional faculty (staff), and several research and courtesy appointments. The department supports approximately 47 graduate students and 95 undergraduate majors, with an annual budget of approximately $5 million in state funding, $6 million in grants and contracts, and over $9 million in foundation endowments.

The department offers a BS in Food Science & Sustainable Technologies (with options in Food Science, Fermentation Science, and Enology & Viticulture), M.S. and Ph.D. degrees in Food Science and Technology, and operates Beaver Classic, a student-led brand that develops, produces, and sells products on campus and in the community. The Food Science and Fermentation Science options are accredited by the Institute of Food Technologists.

Responsibilities

• Lead and coordinate the department’s research, extension, outreach, recruiting, and teaching activities in shared governance with the FST Leadership Council and College of Agricultural Sciences administrators.
• Oversee daily operations, including cooperative opportunities and issues.
• Recruit and retain high-quality faculty, communicate expectations and goals, and provide criterion-based performance evaluations.
• Encourage, support, and create opportunities for faculty and staff development and sabbaticals.
• Develop effective mentoring relationships and programs to optimize faculty promotion and tenure success.
• Nominate faculty and staff for department, college, university, or national recognition.
• Build and promote a work environment that respects and values wide-ranging opinions.
• Champion student success within FST, supporting active engagement in scholarship, industry engagement, and overall student experience.
• Oversee undergraduate and graduate curricula in collaboration with undergraduate and graduate committees, including committee leadership, instructional assignments, peer teaching evaluations, and mentoring.
• Conduct annual undergraduate curriculum assessments to maintain accreditation by the Institute of Food Technologists.
• Manage the departmental budget, making sound investments that advance departmental programs in alignment with strategic plans while exhibiting fiscal responsibility.
• Strive for robust, diverse revenue sources to enhance program resilience, including PACE (Continuing Education and Professional Development courses), Extension education, fee-for-service programs, Beaver Classic, and other revenue-generating programs.
• Provide active leadership in advancing the department’s goals related to inclusive excellence and maintain a positive, welcoming, and inclusive work environment.
• Ensure FST compliance with college and university policies.
• Collaborate with other department heads, program, center, station, and Extension regional directors to support critical programs and maintain adequate resources.
• Lead facility planning, upgrading, and space allocation to meet department needs and growth.
• Assure that FST programming is relevant to stakeholders, including Oregon’s Food & Beverage industries, commodity commissions, professional organizations, and other partners.
• Steward departmental resources and facilities, including newly renovated pilot plants.
• Actively foster relationships with industry, stakeholders, clientele groups, alumni, other universities, state, federal, and international agencies, and public groups.
• Encourage engagement by FST’s Industry Advisory Board and be responsive to the board members’ guidance.

Benefits

• Comprehensive benefits package including medical, dental, vision, and basic life insurance (OSU pays 95% of premiums for you and your eligible dependents).
• Free confidential mental health and emotional support services, and counseling resources.
• Retirement savings paid by the university.
• Generous paid leave package, including holidays, vacation, and sick leave.
• Tuition reduction benefits for you or your qualifying dependents at OSU or the additional six Oregon Public Universities.
• Robust Work Life programs, including Dual Career assistance resources, flexible work arrangements, a Family Resource Center, Affinity Groups, and an Employee Assistance Program.
• Optional lifestyle benefits such as pet, accident, and critical illness insurance.

About Oregon State University

Oregon State University is a dynamic community of dreamers, doers, problem-solvers, and change-makers. As a top 1.4% university globally, OSU attracts more research funding than all public universities in Oregon combined and is one of only three land, sea, space, and sun grant universities in the U.S. The university has two campuses, 11 colleges, 12 experiment stations, and Extension programs in all 36 counties, serving over 35,000 students, including more than 2,300 international students and 10,000 students of color.

The main campus in Corvallis is located in one of America’s best college towns, close to the Pacific Ocean, the Cascade mountains, and Oregon wine country. The university is deeply committed to enhancing student success and fostering a culture of care and well-being for all employees and students.