The Food Engineering/Processing Specialist will contribute to the integrated research, and teaching land-grant Mission of the home unit and the IANR, as an effective scholar and citizen, including supporting student recruitment and IANR science literacy.
The Food Engineering/Processing Specialist will provide instruction in association with the 3+1 cooperative Food Science and Technology Program that is now established between the University of Nebraska-Lincoln (UNL), and Northwest Agricultural & Forestry University (NWAFU) in Yangling, China. The incumbent will be responsible for teaching upper-level undergraduate courses in Food Engineering/Processing and related areas. Teaching responsibilities will be primarily in Yangling, although instruction in Lincoln may be possible during some semesters. The incumbent will teach at least two courses per NWAFU semester such as Heat and Mass Transfer, Engineering Properties of Biological Materials, Unit Operations and a technical processing elective within incumbent's area of expertise. They will assist with other upper-level FDST courses as needed.
The Food Engineering/Processing Specialist will report to the Head of the UNL Department of Food Science and Technology, and will coordinate with the 3+1 program director regarding teaching assignments and schedules. The incumbent will also be expected to assist the 3+1 program director in administration of the cooperative program. The incumbent will spend no more than one year shadowing UNL faculty who teach the relevant courses. The shadowing will include lecture preparation, lecturing, lab instruction, exam preparation and correction, and all other duties as instructors under the direction of the UNL faculty in charge of the course. As appropriate to the appointment, the Food Engineering/Processing Specialist will: develop a high-impact, nationally and internationally recognized research and/or teaching program in a self-identified area of food science and technology; seek and establish effective disciplinary and transdisciplinary collaborations including effective integration with research groups and/or educational programming (e.g., The Food Processing Center); connect with stakeholders, agency, and/or industry partners to strengthen research and/or educational programming; effectively obtain and leverage external and internal support (grants, fee revenue, etc.) for research and/or teaching activities; mentor graduate students; publish in high-quality, high-impact peer-reviewed journals, and participate in scientific meetings and other appropriate professional activities; and, translate research-based information into learner-centered products. This includes: creating scholarly, innovative, and high impact learning programs and tools; identifying issues and opportunities focused on learner needs and emerging regional and national issues with international relevance; measuring the impact of their programs and communicating results to administrators, stakeholders, users, and media; and, mentoring colleagues through professional development, translational research, grants, and professional writing.
In addition to the above-described duties, the Food Engineering/Processing Specialist will be expected to accept committee assignments, reporting responsibilities, and other special ad hoc assignments as requested at the administrative unit, college/division, institute, and/or university level.
Recognizing that diversity within a context of inclusivity enhances creativity, innovation, impact, and a sense of belonging, the Institute of Agriculture and Natural Resources (IANR) and the Department of Food Science and Technology are committed to creating learning, research, Extension programming, and work environments that are inclusive of all forms of human diversity. We actively encourage applications from and nominations of individuals from underrepresented groups.
As an EO/AA employer, qualified applicants are considered for employment without regard to race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation. See http://www.unl.edu/equity/notice-nondiscrimination.
Minimum Required Qualifications:
A PhD or equivalent in Food Engineering, Food Processing, or a closely related area is required (earned PhD in place by date of employment).
Post-doctoral research and teaching experience or industrial experience is desirable.
Job Type: Full-Time
Internal Number: 72990
About University of Nebraska - Lincoln
With over 25,000 students, the University of Nebraska-Lincoln is a diverse educational insitution with international stature. The intellectual center for the state of Nebraska and beyond, we are a land-grant, top tier national research-extensive insitution. Part of the Big Ten conference, Big Ten Academic Alliance, our mission includes growing relationships and resources that enable the University of Nebraska to change lives.