The Department of Food, Bioprocessing and Nutrition Sciences (FBNS) is a team of scientists, researchers, and teachers committed to guiding the undergraduate and graduate education of students preparing for professional and technical careers in Food, Bioprocessing, and Nutrition Sciences. As a department, FBNS identifies, develops, and applies the appropriate concepts, theories, and emerging methodologies from the fundamental disciplines of chemistry, engineering, microbiology, food and bioprocessing, nutrition, and sensory science, to the investigation of critical issues in food & biological systems, components, products, and processes. FBNS also interprets, adapts and extends research information to the North Carolina, national, and international food and bioprocessing industries to maintain and improve the safety, variety, and quality of food and biological products.
Essential Job Duties This position supports the NC Food Processing and Manufacturing Initiative (NCFPMI). The NCFPMI (https://cals.ncsu.edu/initiatives/fpmi/) is a collaboration between the N.C. Department of Commerce, the Economic Development Partnership of North Carolina, N.C. Department of Agriculture and Consumer Services and NC State University. The goal of NCFPMI is to accelerate the growth of food processing and generation of value added products that diversify and expand the manufacturing safe and nutritious foods in North Carolina, with the potential to contribute 38,000 jobs and $10.3 billion annually. North Carolina State University and the College of Agriculture and Life Sciences (CALS) is supporting this initiative through the creation of two new faculty positions focused on extension and research for plant food processing in the Department of Food Bioprocessing and Nutrition Science, and poultry, meat and egg processing in the Prestage Department of Poultry Science.
This Assistant Professor position will be expected to develop extension and research programs that directly support the NCFMI and aligns with goals and activities of the newly established North Carolina Food Processing Innovation Center (NC Food PIC) in Kannapolis, NC. The NC Food PIC (https://cals.ncsu.edu/news/tag/nc-food-processing-innovation-center/) is a new center designed to serve as an accelerator for plant-based food product research and development, with the goal of assisting and enhancing North Carolina’s new generation of food and agricultural entrepreneurs, industries, and research scientists. Working with the Food PIC leadership and broader NC State extension programs, the successful candidate will be expected to serve as a resource for a variety of stakeholder needs, including assistance with setting up small scale operations; design/sourcing equipment; developing/validating novel processes; improving product quality; technical services and training on product, process, and compliance issues. This faculty position will also be expected to develop a nationally recognized research program focused on advanced plant-based food or ingredient processing that will assist industry with current and anticipated needs.
Areas of interest include but are not limited to advances in thermal and non-thermal technologies and design and optimization of extraction/separation processes for plant-based food ingredient solutions. This position will be located on the NC Research Campus in Kannapolis, NC and the successful candidate will be expected to work collaboratively with faculty and staff from the Food PIC, the Plants for Human Health Institute, as well as departments on main campus including Food, Bioprocessing and Nutrition Sciences, Horticulture, and Biological and Agricultural Engineering. Candidates will be expected to mentor graduate students in research. Diversity and inclusiveness are academic imperatives and university goals. Candidates should have a commitment to fostering an environment that is welcoming of all groups.
This position is located in Kannapolis, NC.
Other Work/Responsibilities This position will contribute to the Food, Bioprocessing and Nutrition Sciences (FBNS) strategic themes of food manufacturing and entrepreneurship in North Carolina. This position is also expected to serve on departmental/college committees.
Minimum Education/Experience Applicants must have a Ph.D. in food science/engineering or related field.
Departmental Required Skills Applicants must have experience in plant food and/or ingredient processing. Must demonstrate competencies in oral and written communication as well as interpersonal skills.
Preferred Experience, Skills, Training/Education Preference will be given to individuals with training and/or experience in advanced food technologies including but not limited to advanced thermal and non-thermal processing, and extraction and purification technologies as applied to plant-based foods. Industry development and commercialization experience of novel food technologies is considered a positive.
Additional Salary Information: Commensurate with Experience
Internal Number: 00000399
About North Carolina State University
Improving America’s health one graduate at a time.
We are training the next generation of leaders in food, bioprocessing, and nutrition science. Our students gain the necessary knowledge and skills for improving food quality, safety, and food-related public policy, as well as a comprehensive understanding of nutrition and nutrition-related behaviors. Graduates of our programs go on to successful careers in both the public and private sectors, including positions in business and industry, government and non-profit agencies, universities and healthcare organizations.
Transforming food safety and manufacturing, nutrition education and policy.
How do we create a food supply that is abundant, safe, affordable, and nutritious? These are the critical local and global challenges that we are uniquely positioned to address. Our internationally recognized faculty and students work collaboratively in areas ranging from foodborne disease to infant feeding to solve today’s most pressing questions related to food, policy, and nutrition.
Providing professional support for individuals, businesses, and communities.
Our team of chemists, engineers, microbiologists, and nutritionists regularl...y partner with entrepreneurs and public health officials on product development and policy initiatives. The department is ready to consult with individuals, businesses, and government agencies on a wide variety of issues as a vital resource for improving the health and well-being of communities.