Assistant Research Professor of Fermented Beverage Science and Technology
Penn State University
- University Park Campus
- Date Announced:
- Date Closing:
- open until filled
- Job Number:
- Work Unit:
- College of Agricultural Sciences
- Food Science Department
The College of Agricultural Sciences is searching for an Assistant Research Professor of Fermented Beverage Science and Technology (50% Research/50% Teaching; 9-month appointment annually) to establish a strong, externally funded research program in the area of advanced chemical analysis of fermented beverage (e.g., wines, alcoholic ciders, brewed beverages, distilled spirits, and/or non-alcoholic beverages) science and technology. The successful candidate for this non-tenure track faculty position will strengthen Pennsylvania’s fermented beverages industries by conducting applied research in this area, training the next generation of Pennsylvania’s winemakers, brewers, and distillers through residential, online, and continuing education, and developing and delivering outreach programming that serves the Commonwealth’s current and future industry needs. The applicant is expected to develop new courses and to teach the equivalent of 4 3-credit courses targeted for undergraduate students, graduate students or continuing education. A strong, integrated research program in analytical chemistry in support of fermented beverages science, including aspects of quality, safety, and/or production is expected. This is a fixed term 3-year appointment with an excellent chance for renewal. Applicants must hold a Ph.D. in Food Science, Fermentation Science, Enology, Chemical Engineering, or a relevant field of specialization, and must have postdoctoral or equivalent experience. Experience in fermented beverage production (enology, brewing, distillation), and product quality evaluation with different technologies is required, and evidence of impactful teaching and outreach activities as well as evidence of external funding success are desired. The applicant should possess a strong willingness to work as part of a multidisciplinary team that bridges food science, flavor chemistry, sensory and consumer science, plant biology and plant science, and (food) microbiology, and ideally provides examples of such successful interdisciplinary collaborations. Communication, creative leadership, congeniality, and the ability to work cooperatively among a diverse population of students, faculty, staff, industry and agency groups is essential in our department and University.
These salary bands have been established to provide salary guidelines for staff positions.