Jump to other news and events
Purdue signature
 

HEAD, DEPARTMENT OF FOOD SCIENCE (002734-2012)

RESPONSIBILITIES: Applications are sought for the position of Food Science Department Head from individuals with outstanding leadership skills and a commitment to working with faculty to develop a forward-looking, innovative strategic plan that encompasses food science research, teaching, Extension, and international programs. The person selected will also interact with stakeholders in the food and related industries and organizations; with local and national governmental regulatory, administrative and funding agencies; and with international collaborators. These relationships will enable this person to proactively pursue new opportunities, and to position the students, research programs, and served industries for successful participation and competition in the Indiana, national and global economics.

QUALIFICATIONS: Candidates must have a strong record of research and scholarly achievement and a commitment to excellence in research, teaching, and engagement activities, as well as leadership and administrative skills. Excellent communication skills and a commitment to diversity are required. Interest and experience in international dimensions of the discipline are highly desired. Candidates must have an earned doctorate or equivalent degree in Food Science or a related field. Applicants must be eligible for tenure at the rank of full professor and may have experience in academia, industry, and/or government.

THE DEPARTMENT: The Purdue Food Science department has 23 faculty with an excellent recognition nationally and internationally and strong further growth potential. It is housed in a new, state-of –the-art 122, 000 sq. ft. facility. Five university centers are housed in the Department – the Center for Food Safety Engineering, the Whistler Center for Carbohydrate Research, the Center for Integrated Food Manufacturing, of faculty expertise include food chemistry, foods for health, food safety and microbiology, and food processing and technology. See http://ag.purdue.edu/foodsci for details.

THE COLLEGE: The Department is part of the College of Agriculture at Purdue University that is deeply committed to the three land-grant missions (teaching, research, and Extension), to international activities and perspectives that span all missions, and to advancing diversity in all areas of faculty effort. The College has 11 academic departments and includes 300 faculty, 2650 undergraduate students, and 685 graduate students. Purdue Extension is comprised of campus specialist who partner with a statewide system of 27 professionals in all 9 counties delivering high-impact research-based programs to stakeholders in Indiana and around the world. The College’s strategic plan can be accessed at: http://www.ag.purdue.edu/Pages/strategicplan.aspx

APPLICATION: Qualified persons are requested to submit the following: letter of application; statement of their vision of food science with regard to future needs for research, teaching and engagement; statement of administrative philosophy; and complete curriculum vitae, including  names, addresses, telephone numbers, and e-mail addresses of five references. Initial nominations and inquiries will be kept confidential; references will be contacted only upon approval by the applicant. Nominations of outstanding potential candidates for the position are welcomed. A background check is required for employment in this position.

Application, nominations, and inquiries should be addressed to: Dr. Alan Mathew, Chair, Food Science Head Search Committee, Purdue University, Agricultural Administration Building, 615 W. State St., West Lafayette, IN 47907-2053. Electronic submission is preferred and should be sent to rdr@purdue.edu. The search committee will begin review of applications on November 12, 2012 and will continue until a suitable candidate is identified. Questions regarding the position can be addressed to Dr. Alan Mathew at (765) 494-4806 (agmathew@purdue.edu).