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Assistant Professor in Food Engineering, Department of Food Science (003078-2014)

Requirements: The Department of Food Science at Purdue University is seeking candidates for an assistant professor position in food engineering with an outstanding educational background and capability to develop cutting-edge research and teaching programs in the sustainability of food processing with particular emphasis on sustainable water use and water quality. Expertise on the origins of the carbon footprint of food production (e.g. processing, storage, transportation and consumption) and development of strategic methods to reduce the carbon footprint using transport phenomena, kinetics, thermodynamics, life cycle analysis, water purification and recycling technologies will be given special consideration. Additional consideration will be given to candidates demonstrating potential to interact with existing research staff on projects, such as interfacing with nanomaterials or novel detection methods.

Qualifications: A PhD in engineering disciplines, including Food Engineering, Chemical and Biochemical Engineering, Mechanical Engineering, Civil Engineering, Environmental Engineering, or equivalent, is required. Preference will be given to qualified candidates with postdoctoral experience and/or relevant industrial experience with a strong publication record, evidence of grantsmanship, the ability to work in teams and conduct multidisciplinary research. Excellent verbal and written communication skills are also required.

Purdue Food Science is a leader in food science and engineering research, teaching and outreach, and is the home of the Whistler Center for Carbohydrate Research, the Center for Food Safety Engineering, and partners with 15 leading food companies to sponsor an industrial associates program. The position will allow close ties with the College of Engineering, ranked nationally within the top 10 and the department of Agricultural and Biological Engineering, ranked first in the nation in 2014 for its undergraduate and graduate programs. Purdue is also home to world-class research centers including the Birck Nanotechnology Center and the Bindley Biotechnology Center, equipped with the latest equipment available for extensive scientific collaborations.

The Department is an integral part of the College of Agriculture, one of the world’s leading colleges of agricultural, food, life, and natural resource sciences and ranked number 8 globally in the 2014 QS World University Rankings.  The College is deeply committed to the three land-grant missions (teaching, research, and extension), to international activities and perspectives that span all missions, and to supporting a diverse and inclusive environment focused on excellence in all we do. Purdue is an ADVANCE institution – www.purdue.edu/dp/advance. The College has 11 academic departments and includes 320 faculty, 2704 undergraduate students, and 690 graduate students. The College’s strategic plan can be accessed at https://www2.ag.purdue.edu/Pages/strategicplan.aspx.

Appointment and Salary: Assistant Professor (9-month appointment; tenure-track). Salary commensurate with qualifications and experience.  A background check will be required for employment in this position.

Application Deadline:  Review of applications will begin September 1, 2014, and continue until the position is filled.

Application: Send or email a letter of application (include a statement of research and a statement of teaching philosophy), curriculum vitae, five sample refereed publications, and name, address, phone, and e-mail address of three references to:

Jozef L. Kokini, Search Committee Chair
Purdue University
Department of Food Science
745 Agricultural Mall Drive
West Lafayette, IN 47907-2009
Phone: (765) 494-8256
Email: jkokini@purdue.edu

Purdue University is an EEO/AA employer. All individuals, including minorities, women, individuals with disabilities, and protected veterans are encouraged to apply.