The Department of Food, Bioprocessing and Nutrition Sciences (FBNS) is a team of scientists, researchers, and teachers committed to guiding the undergraduate and graduate education of students preparing for professional and technical careers in Food, Bioprocessing, and Nutrition Sciences.
As a department, FBNS identifies, develops, and applies the appropriate concepts, theories, and emerging methodologies from the fundamental disciplines of chemistry, engineering, microbiology, food and bioprocessing, nutrition, and sensory science, to the investigation of critical issues in food & biological systems, components, products, and processes. FBNS also interprets, adapts and extends research information to the North Carolina, national, and international food and bioprocessing industries to maintain and improve the safety, variety, and quality of food and biological products.
The Department of Food, Bioprocessing and Nutrition Sciences seeks applications from highly qualified scientists for a tenure-track Assistant Professor and Extension Food Safety Specialist position in food microbiology/food safety with a focus on fresh and value-added food products, particularly produce. This faculty position will have an effort split of 80% involving Extension and 20% involving Academic teaching.
The successful candidate is expected to develop a nationally-recognized extension program that will assist growers, processors, and food entrepreneurs, especially those in NC, successfully applying existing and emerging food safety methods and standards. Inclusiveness and diversity are critical to the success of the department, college and university. Therefore, the incumbent will be expected to foster and environment that is welcoming of all groups. The incumbent will also be expected to actively participate in undergraduate and graduate-level teaching activities in food microbiology.
Develop and deliver formal extension programs in food safety. Offerings could include non-degree short courses on topics such as Good Agricultural Practices; Preventive Controls for Human Foods; Sanitation and Environmental Monitoring; Foreign Supplier Verification; HACCP; among others
Provide technical support to meet the needs and opportunities of North Carolina’s food and bioprocessing industries, especially the fresh produce industry
Actively engage in the NASDA On-Farm Readiness Review (OFRR) process and with the NC Fresh Produce Safety Task Force
Provide support and training opportunities designed specifically for county and area extension agents
Liaise with regulatory agencies and stakeholders in assuring that federal food safety mandates are implemented in a reasonable, cost-effective, and timely manner
Collaborate with and provide leadership in support of the department’s goal to be a national and international leader in food safety and processing technology education and training
Develop and deliver course(s) commensurate with a 20% teaching appointment (1.5 courses per year) to enhance and expand current classroom teaching and distance education programs in undergraduate food microbiology (lecture and lab)
Publish results of scholarly activity in peer-reviewed extension, education, and research journals
Participation in collaborative research activities consistent with the incumbent’s area(s) of expertise, including but not limited to longitudinal and lab-based studies addressing fresh produce safety; validation studies for novel food safety practices and processes; and development of tools to enhance risk-based decision-making on farms and in processing facilities
Service to the department, college, university, and scientific community-at-large and through departmental committees
Preferred Experience, Skills, Training/Education:
Two or more years of post-doctoral training or industry experience with a focus on food safety research, extension, teaching, auditing, and/or management.
A Ph.D. in food science, horticultural science, environmental science, or related field is required. Prior experience in the delivery of food safety training and education programs, including key certifications (preferably train-the-trainer).
Internal Number: 00001782
About NC State University Department of Food, Bioprocessing and Nutrition Sciences
NC State is a powerhouse in science, technology, engineering, and math. We lead in agriculture, education, textiles, business, and natural resources. We’re at the forefront of teaching and research in design, the humanities, and the social sciences. And we’re home to one of the planet’s best colleges of veterinary medicine.
The Department of Food, Bioprocessing and Nutrition Sciences is made up of a team of scientists, researchers, and teachers committed to guiding the undergraduate and graduate education of students preparing for professional and technical careers We:
– Identify, develop, and apply concepts, theories, and emerging methodologies from the fundamental disciplines of chemistry, engineering, microbiology, food and bioprocessing, nutrition, and sensory science, to the investigation of critical issues in food & biological systems, components, products, and processes
– Interpret, adapt and extend our research findings to state, national, and international food and bioprocessing industries
– Maintain and improve the safety, variety, and quality of food and biological products