|Working Title||Food Lipid Chemistry and Functionality - Assistant Professor|
|Department/College/Unit||- Food Science & Technology-0836|
|Posting Open Date|
|Application Review Date:
(To insure consideration, please submit all application materials before review date)
|Posting Close Date|
|Open Until Filled||Yes|
|Description of Work||
This is an academic year appointment at the rank of Assistant Professor. The position’s tenure home is Food Science and Technology with 80% appointment in this Department, 20% appointment (research) could be in Nutrition and Health Sciences or Biochemistry depending on the candidate’s background and interests.
Research (60%): Dietary lipids play a critical role for human biology and health, and there is a significant interest to change dietary levels. However, lipids easily undergo chemical modifications that compromise their biological functionality and inclusion in food products. Therefore, the incumbent is expected to design, supervise and conduct research that aims to improve the inclusion of functional lipids into food items and maximize product quality and health effects. Research expertise will be required in product functionality, food composition, lipid bioavailability, biotransformation and signaling as it pertains to raw materials, food product development, and lipid based nutrients and nutraceuticals. Collaboration with crop and livestock production specialists is envisioned to guide development of healthier plant and animal-based foods. Involvement with industry-sponsored research through The Food Processing Center, as well as interdisciplinary research with other Food Science & Technology, IANR and University of Nebraska faculty members, is expected and encouraged. The successful applicant will have the opportunity to complement existing teams of scientists at the University of Nebraska that engage in the development of health promoting food products. Results are to be published in refereed journals and other scholarly publications, and presented at regional, national and international scientific meetings. Seeking and securing federal and industry grant support is expected.
Teaching (40%): Teaching responsibilities through the Department of Food Science and Technology will involve both on-campus and on-line learning. Responsibilities will include course instruction in areas of food-lipid chemistry and lipid-processing technologies (e.g., lipidomics, FDST 880L; food chemistry, FDST 448/848&449/849), participation in already established undergraduate or graduate courses (e.g., Functional Foods and Nutraceuticals, FDST 470/870), other undergraduate or graduate courses in the Food Science and Technology Department, The Food Processing Center and IANR as needed. The incumbent will participate in the Department’s undergraduate and graduate student recruitment, advising and retention activities. Advising of graduate students and service on supervisory committees is expected.
In addition to the above-described duties, the individual will be expected to accept committee assignments, reporting responsibilities, and other special ad hoc assignment
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