Academia - Administration, Academia - Research, Academia - Teaching
Appointment: Full time, 12-month, tenure-track position (60% Research, 40% Teaching)
Position Description and Responsibilities: The successful candidate will have the ability to:
Develop a well-recognized, dynamic meat science research and teaching program
Establish and maintain a competitive, extramurally funded research program in the area of meat and/or lipid chemistry
Provide instruction to graduate and undergraduate students in the candidate's area of expertise
Demonstrate a strong commitment to team-orientated research, and the development and success of students
Participate in management of Meat Science Laboratories
Collaborate with other faculty and participate in departmental and Meat Science activities/programs
Mentor graduate students and advise undergraduate students
Minimum Qualifications Required:
Ph.D. or equivalent at the time of hire in Meat Science, Animal Science and Food Science
Knowledge and experience in meat science
Demonstrated excellence in research
Knowledge of meat and/or lipid chemistry
Interest or demonstrated excellence in teaching graduate and/or undergraduate courses in meat, animal or food science
Excellent written and oral communication skills
Expertise in the area of meat and/or lipid chemistry or closely related field
Experience and knowledge in the meat/food industry
Demonstrated ability to obtain extramural funding
Strong academic publication record
Taught or assisted in teaching graduate and/or undergraduate meat science courses
Experience conducting collaborative, interdisciplinary research
Experience in both graduate and undergraduate advising
Ability to work in a multi-disciplinary team environment and a commitment to expanding and fostering diversity
Departmental Description: The Department of Animal Sciences and Industry offers strong teaching, research, and extension programs with approximately 56 faculty, 1,226 undergraduate, and 183 graduate students. Meat Scientists are also involved and cooperate in programs with the Food Science Institute and the Kansas State University Olathe campus. More information about the department can be found at http://www.asi.k-state.edu.
Application Procedure: Please visit the job announcement at http://careers/k-state.edu/cw/en-us/job/501191/assistant-professor-meat-science-lipid-chemistry and complete the PageUp application process as well as upload: 1) a cover letter clearly describing how the candidate meets the required and preferred qualifications, 2) a one-page summary of the candidate's research philosophy and goals, 3) a one-page summary of the candidate's teaching philosophy and goals, 4) a detailed curriculum vitae, 5) official copies of all university transcripts and 6) a list and contact information for 3 people who may be contacted with regard to the applicant's professional qualifications.
Review of Applications: Review of applications will begin July 2, 2017, and will continue until a suitable candidate is identified.
Questions: Please direct all questions regarding the position announcement and application procedure to Dr. Travis O'Quinn, Search Committee Chair, at email@example.com or 785-532-3469.
Applicants must be currently authorized to work in the United States.
Equal employment opportunity: Kansas State University in an Equal Opportunity Employer of individuals with disabilities and protected veterans and actively seeks diversity among its employees. Equal Employment Opportunity in the Law.
Background screening statement: In connection with your application for employment, Kansas State University may procure a Background Screen on you as part of the process of considering your candidacy as an employee.
About Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS
The Kansas State University Department of Animal Sciences and Industry (ASI) has a rich history of over 100 years committed to animal agriculture. The department is housed in Weber and Call Halls. The Don L. Good addition was added to Weber Hall in 1987. The addition provided new meats facilities, new and renovated laboratories, a student library and lounge, renovated conference rooms, addition...al and renovated classrooms, an animal surgical and tissue culture suite, and a computer laboratory. The department manages about 6300 acres of pasture and 200 acres of crop land. Support facilities include teaching and research centers for Dairy, Swine, Equine, Poultry and Sheep. There are four beef units: Purebred Beef Teaching Center, Beef Cattle Research Center, Cow/Calf Pasture Unit and a Beef Stocker Unit. The department also manages a dairy food processing plant and a meats laboratory; both sell products to the public. Other support units include the Kansas Artificial Breeding Service Unit, and a Feed Mill and Processing Center. We maintain about 450 purebred cattle, 1,500 commercial beef cattle, 400 dairy cattle, 1,500 laying hens, 45 horses, 250 sheep and produce about 3500 pigs per year.
The Meat Science Facility consists of a 23,000-square foot, state-of-the-art meat science teaching, research and extension complex. This facility provides opportunities for harvest, chilling, fabrication, processing, curing, smoking, packaging, display, cooking, and food safety of meats. Approximately 5,000 square feet of laboratory space is dedicated to Meat Science research. Labs are fully equipped for chemical analyses and an array of research protocols. The meat lab includes an on-the-rail abattoir with three processing laboratories; a sensory lab equipped for objective and subjective product evaluation and cookery; a muscle biology and meat chemistry lab, an analytical lab; a color lab with chilled and frozen display cases; a histology lab; and a post-processing pasteurization lab.
The Animal Sciences and Industry department (http://www.asi.k-state.edu ) has 52 faculty members dedicated to teaching, research and outreach activities. They advise 202 graduate students and 1197 undergraduate students in Animal Science and Food Science. Department Food and Meat Science faculty participate in our interdepartmental undergraduate Food Science program and with the Food Science Institute ( http://www.foodsci.k-state.edu ).