Assistant/Associate Professor, Food Oral Processing

Job description

APPLICATION INSTRUCTIONS:

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CURRENT PENN STATE STUDENT (not employed previously at the university) and seeking employment with Penn State, please to complete the Please do not apply here, apply internally through Workday.

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Approval of remote and hybrid work is not guaranteed regardless of work location.

For additional information on remote work at Penn State, see .

POSITION SPECIFICS

The Department of Food Science in the College of Agricultural Sciences at The Pennsylvania State University invites applications for a full-time, -week, tenure-track faculty position at the rank of Assistant or Associate Professor in the area of.

We seek to expand and strengthen our existing capacity in dynamic, interdisciplinary research on the human-food interface.

The position aligns with Penn State’s mission of fostering cutting-edge research, promoting economic growth, and providing education that directly benefits the agricultural and food sectors in Pennsylvania and beyond.

Key Responsibilities:

Research (%)

We seek an innovative and collaborative scientist whose research program addresses fundamental and/or applied aspects of how food structure, texture, and composition interact with human oral physiology during eating to affect liking and/or intake.

The successful candidate will be expected to develop a nationally and internationally recognized, externally funded research program.

Areas of interest include, but are not limited to, one or more of the following:

Textural improvements of plant-based meat replacers

Mechanisms of food breakdown and transformation in the mouth

Enzymatic and biological effects on oral processing of starch, lipids, or other food macromolecules

Relationships between food structure, rheology, oral tribology, perception, and acceptance

Influence of oral processing on nutrient release, flavor perception, and/or satiety

Development of novel food products optimized for texture, flavor, and post prandial effects

Specialized consideration of oral processing in aging populations or clinical populations with dysphagia, cancer, or other health conditions

In vivo, in vitro, and computational modeling of oral processing phenomena

Effects of oral processing on eating rate and energy intake

This position offers exceptional opportunities to collaborate with interdisciplinary teams working at the intersection of food science, sensory and consumer science, nutrition, physiology, processing, engineering, and public health.

Candidates are expected to pursue extramural funding to support their research program, publish in high-impact journals, and collaborate with interdisciplinary teams across the college and university and food industry.

The successful candidate will join a vibrant and collaborative department comprised of faculty with expertise in food chemistry, food microbiome, microbial food safety, sensory and consumer science, food engineering, and dairy foods.

The Department of Food Science offers state-of-the-art research and teaching laboratories and unique resources for oral processing research, including the Penn State Sensory Evaluation Center and Food Microstructure and Microanalysis facilities.

Collaboration opportunities also exist with the Penn State Department of Nutritional Sciences, Department of Communication Sciences and Disorders, the Huck Institutes of the Life Sciences at Penn State, the Penn State Center for Healthy Aging, and the Center for Childhood Obesity Research at Penn State.

Potential partnerships with industry leaders in food formulation, oral health, and medical nutrition are also possible.

These resources provide outstanding opportunities for cutting-edge, interdisciplinary research programs that can address fundamental mechanisms while also developing applied solutions for the food and health industries.

Teaching (%)

The successful candidate will teach a 3-credit undergraduate course in FDSC that is aligned with their expertise: examples include but are not limited to FDSC (“Introductory Food Science”) or FDSC (“Sensory Data Collection & Analysis”).

In addition, the candidate is expected to develop a new 3-credit graduate course that aligns with her/his area of expertise and program needs.

The candidate will mentor undergraduate and graduate students and support the department's curriculum development.

The successful candidate will also be expected to participate in departmental, college, and university committees, professional organizations, and community outreach activities.

The candidate will engage with Penn State's stakeholders, including students, alumni, and industry partners, to promote the mission of the Food Science Department and Penn State Extension.

Required Qualifications:

Ph.D. in Food Science, Food Technology, Food Engineering, Nutrition, or a related field

A record of high-quality research focused on Food Oral Processing, with demonstrated potential for or evidence of securing extramural funding

Strong commitment to teaching excellence at both undergraduate and graduate levels.

Excellent communication and interpersonal skills, with the ability to work collaboratively in a multidisciplinary environment.

Preferred Qualifications

Postdoctoral experience or prior faculty experience in food science, food engineering, nutrition, or a related discipline.

A track record of industry engagement or technology transfer.

Experience in innovative teaching methods, including but not limited to online learning platforms.

Applicants must upload (1) letter of application, (2) curriculum vitae, (3) academic transcripts, (4) statement of research interests, (5) teaching philosophy, and (6) names of at least three professional references (including address, telephone and e-mail address) to the Penn State Jobs system (; job requisition No. REQ_1).

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.

Please contact Dr. John Hayes, Search Committee Chair at with questions.

Applications will be reviewed beginning October , 5, and continue until a suitable candidate is found.

The anticipated start date is 1 July 6 or as negotiated.

BACKGROUND CHECKS/CLEARANCES

Employment with the University will require successful completion of background check(s) in accordance with University policies.

BENEFITS

Penn State provides a competitive benefits package for full-time employees designed to support both personal and professional wellbeing.

In addition to comprehensive medical, dental, and vision coverage, employees enjoy robust retirement plans.

One of the standout benefits is the generous % tuition discount, available to employees as well as eligible spouses and children.

For more detailed information, please visit our

CAMPUS SECURITY CRIME STATISTICS

Pursuant to the Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act and the Pennsylvania Act of 8, Penn State publishes a combined Annual Security and Annual Fire Safety Report (ASR).

The ASR includes crime statistics and institutional policies concerning campus security, such as those concerning alcohol and drug use, crime prevention, the reporting of crimes, sexual assault, and other matters.

The ASR is available for review .

EEO IS THE LAW

Penn State is an equal opportunity employer and is committed to providing employment opportunities to all qualified applicants without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

If you are unable to use our online application process due to an impairment or disability, please contact --3.

The Pennsylvania State University is committed to and accountable for advancing equity, respect, and belonging.

We embrace individual uniqueness, as well as a culture of belonging that supports equity initiatives, leverages the educational and institutional benefits of inclusion in society, and provides opportunities for engagement intended to help all members of the community thrive.

We value belonging as a core strength and an essential element of the university’s teaching, research, and service mission.

Required Skill Profession

Postsecondary Teachers