New Faculty Positions in Resilient Food Systems
The Food Science and Technology Department at Oregon State University is delighted to announce that we are embarking on a cluster hire of seven professorial faculty members in the areas of Resilient Food Systems. With the Resilient Food Systems Initiative, we are making a firm commitment to sustainability and cost-effective technology innovations to assure a future where food and beverages are produced more efficiently using less water and energy, while creating less waste and greenhouse gases. We are expanding our strong focus on replacing single-use plastics in food packaging. Our emphasis on sustainability is also evident from our outreach program and new major in food science and sustainable technologies. The new cluster hires will collaborate internally as a cohort and also across the university with partners in Biological & Ecological Engineering (BEE), Mechanical, Industrial and Manufacturing Engineering, and the OSU Collaborative Robotics and Intelligent Systems Institute. We welcome you to be part of this inspiring new cohort if you have experience and interest in:
- Sustainable Food and Beverage Manufacturing (Tenure Track)
- Sustainable Food Packaging – material science (Tenure Track)
- Waste to Resource Engineering (Tenure Track joint appointment with BEE)
- Intelligent Food Systems Engineering (Tenure Track joint appointment with BEE)
- Food Chemistry (Tenure Track)
-
Sustainable Seafood Processing (Assistant Professor of Practice)
- Seafood Safety (Assistant Professor of Practice)
For additional information, please contact:
- Adam Ward: adam.ward@oregonstate.edu for the Waste to Resource position
- Christina DeWitt christina.dewitt@oregonstate.edu for Seafood positions
-
Lisbeth Goddik: lisbeth.goddik@oregonstate.edu for all other positions
-
See position details and apply at jobs.oregonstate.edu
Seafood Research and Education Center Biological & Ecological Engineering