Food Science Education Leader (9-Month)

Florida State University; Tallahassee (FL); On-site; USD 60,000 - 90,000; Full time

Job summary

Florida State University in Tallahassee seeks a nine-month Specialized Teaching Faculty member to teach undergraduate and graduate courses in Food Science. The role includes advising and mentoring Food Science students and leading curriculum initiatives.

The candidate should have a Doctorate in Food Science or a closely related field and demonstrated teaching experience at undergraduate and/or graduate levels, plus professional or applied experience in Food Science.

Qualifications

• PhD in Food Science or closely related field with accredited institution.
• Experience teaching Food Science at undergrad/grad levels.
• Professional or applied experience in Food Science or related field.
• Evidence of effective communication, collaboration, and student mentoring.

Responsibilities

• Teach undergraduate and graduate courses within the Nutrition and Food Science program.
• Serve as the primary academic advisor and mentor for undergraduate and graduate students pursuing Food Science.
• Provide leadership and coordination for Food Science curriculum, assessment, and student success initiatives.
• Collaborate with faculty, staff, and students to strengthen and advance Food Science education within the Nutrition and Food Science program.
• Engage in service that supports the department, college, university, community, and profession.

Skills

Teaching experience

Academic advising

Curriculum leadership

Collaboration

Student mentoring

Education

Doctorate in Food Science or closely related field

Job description

Florida State University in Tallahassee seeks a nine-month Specialized Teaching Faculty member to teach undergraduate and graduate courses in Food Science. The role includes advising and mentoring Food Science students and leading curriculum initiatives.

The candidate should have a Doctorate in Food Science or a closely related field and demonstrated teaching experience at undergraduate and/or graduate levels, plus professional or applied experience in Food Science.