Assistant Professor of Nutritional Sciences and Food Innovation - 2187

LANGSTON

Kenyette Saywon, kenyette.saywon@langston.edu

Monday through Friday, 8:00am-5:00pm with occasional evenings and weekends.

Regular Continuous/Until Further Notice

$74,000 - $77,000

While applications will be accepted until a successful candidate has been hired, interested parties are encouraged to submit their materials by to ensure full consideration.

For full consideration, please include a resume, cover letter, official transcript and three professional recommendation letters.

The Langston University Sherman Lewis School of Agriculture and Applied Sciences seeks an Assistant Professor of Food Innovation and Nutritional Sciences. The successful candidate will advance the School’s land-grant mission by developing a high-impact research program, participate in product innovation activities starting with locally produced items, engage with stakeholders through Extension, deliver excellence in teaching, and engage in scholarly service.

This position has an expected Full-Time Equivalent (FTE) involving all three aspects of the Land-Grant mission—for example: 50% research, 30% extension, 20% teaching (must equal 100%). The final FTE will, however, will be aligned with the strengths of the individual selected for the position among other factors.

· Research: Develop and sustain a nationally recognized, research program focusing on the food innovations, intersection of human nutrition, and health, for e.g., functional foods, molecular nutrition, microbiome-food interactions.

· Teaching: Teach undergraduate and graduate courses in areas such as food microbiology, nutritional biochemistry, Food Chemistry, or Sustainable Food Systems. Mentor graduate students (MS) and advise undergraduate students.

· Extension and Service: Conduct a wide array of engagements with stakeholders in Oklahoma and beyond. Participate in schoolwide, university committees, and contribute to professional societies. Engage in outreach activities that support the local and scientific community.

• Ph.D. in Food Science, Human Nutrition, Nutritional Biology, or a closely related field.(degree must be conferred on or before agreed upon start date)

• Evidence of a strong scholarly record.

• Demonstrated potential to secure external funding (grants/contracts) to support research initiatives.

• Postdoctoral or other professional research experience.

• Postdoctoral or other professional research experience.

• Experience in interdisciplinary collaborations.

• Experience with on-site and online pedagogy.

•  Excellent communication skills and demonstrated ability to teach at the university level.

• Strong interpersonal skills and the ability to work effectively with a wide range of constituencies
• Ability to write successful grant proposals.
• Strong verbal and written communication skills.
• Ability to operate a personal computer and related software applications.
• Team oriented and ability to foster a cooperative and customer-friendly work environment.
• Knowledge of faculty and/or staff hiring procedures.

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