Assistant/Associate Professor - Chemistry of Food and Food Ingredients Apply now Job no: 539578 Work type: Tenure-Track Faculty Location: Main Campus (Gainesville, FL) Categories: Biology/Life Science, Agricultural Sciences Department:60150000 - AG-FOOD SCIENCE - HUMAN NUTR Classification Title: Ast/Aso Prof Classification Minimum Requirements: Candidates for this rank shall hold the highest degree appropriate to
their field. A candidate shall be expected to demonstrate successful experience pertinent to the position they are being recommended and have demonstrated qualities relevant to the goals of the academic unit in which they will be employed. Job Description: The Institute of Food and Agricultural Sciences is creating an environment that affirms community across all dimensions. If an accommodation due to a disability is
needed to apply for this position, please call 352-392-2477 or the Florida Relay System at 800-955-8771 (TDD) or visit Accessibility at UF . This is a 9-month tenure-accruing position that will be 50% research (Florida Agricultural Experiment Station) and 50% teaching (College of Agricultural and Life Sciences) available in the Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences,
at the University of Florida, based in Gainesville, FL. This assignment may be revised in accordance with the unit's needs. Tenure will accrue in the Food Science and Human Nutrition Department. The faculty member will seek contract and grant funding actively to support their program. Expected Duties: The successful candidate will develop a research and teaching program related to the chemistry of food and food
ingredients. Appropriate research areas may include, but are not limited to, sustainable food ingredients, sensory, allergens, toxicology, plant-based food ingredients, chemistry of sustainably sourced food components (flavor, color, nutritive and bioactive compounds) which can promote health while ensuring a palatable food supply, microplastics, engineered nanoparticles, and PFASs in the food chain. Additionally,
developing state-of-the-art physicochemical tools for the characterization of food components, extending shelf-life, and reducing food waste through mechanistic studies of chemical changes during food processing and storage are potential areas of research. Emphasis may be placed on designing next-generation food materials and structuring systems that minimize environmental impact while maintaining desirable
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