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NOTICE OF VACANCY -- Search
#5031
TITLE:
Professor and Director, School of Food Science
University of Idaho and Washington State University
12-month, tenured faculty position
LOCATION:
University of Idaho, Moscow, Idaho and Washington State University,
Pullman, Washington
SCHOOL VISION:
Washington State University (WSU) and the University of Idaho (UI) are
committed to a strategic vision of excellence, impact, and accountability,
focusing on agriculture as a priority area. These two Land Grant
universities, located 8 miles apart, have created the first in the nation
combined bi-state School
of Food Science. The School of Food Science concept evolved through
the mutual efforts of both UI and WSU faculty, and is based on more than 15
years of successful collaboration in research, extension, and serving the
students of both institutions. The newly formed School will potentially be
one of the largest in the nation with 19 faculty
FTE.
In 2007, the scholarly productivity of just the food science faculty at WSU
ranked 6th among 40 universities nationwide that offer Ph.D. degrees in
food science (http://chronicle.com/stats/productivity/). Prior to the
creation of the School, during the period of 2003 through 2007, the
combined faculty with its collaborators obtained over $16 million in
extramural grants and published nearly 350 peer reviewed journal articles,
book chapters, and books. The combined undergraduate and graduate student
population currently stands at 76.
Unique strengths of the School include being one of five national programs
in enology and one of the leaders in emerging food processing technologies
(UHP, PEF, RF, Microwave), while also demonstrating strength in fruit,
vegetable, and dairy processing, food chemistry and product development,
food microbiology and food safety. The School has strong outreach programs
in the region and internationally.
Technical assistance is provided across the entire range of food science
and food processing topics with special strength in HACCP, food safety,
lean manufacturing, product traceability, and quality assurance. We believe
that with our combined efforts, and in close partnership with food
engineering faculty members in other departments, we are now positioned to
become one of the nation’s premier food science units. Our collective
vision for achieving this goal includes:
·
Preparing
undergraduate and graduate students for rewarding careers and personal
leadership in the food industry, academia, and governmental agencies
·
Providing
leadership in food science teaching, research, and extension, with
particular emphasis on food chemistry, value-added process/product
development, emerging processing technologies, and food microbiology and
safety
·
Partnering with
the food processing industry in Idaho and Washington
·
Attaining a top
3 ranking among university food science programs in the U.S.
RESPONSIBILITIES:
The School of
Food Science invites nominations
and applications for the position of Director.
The Director shall be a demonstrated leader and an effective communicator
who works with and motivates the faculty and staff to achieve the School’s
shared vision.
The Director will provide transparent leadership in strategic direction,
oversight of planning activities, professional development and promotion,
academic and research program assessment and enhancement, personnel
recruitment and management. The Director must actively promote and foster
interaction among programs at our various locations and supports external
development opportunities.
The Director will integrate the School’s teaching, outreach, and basic and
applied research activities to provide appropriate, innovative, timely, and
novel technologies and practices for the well-being and benefit of
commercial food processing industries and the citizens of Idaho,
Washington,
and the world.
The Director must have a commitment to the diversity and breadth of
teaching, research and extension programs encompassed by food science at a
Land Grant university, and must excel in the ability to effectively
represent all aspects of the School. The Director will facilitate the
continued rise in the School’s national and international reputation.
In addition, the Director must be proficient in developing, overseeing, and
managing budgets and resources efficiently, and is instrumental in building
and strengthening departmental relationships with professionals,
processors, commodity groups, industry and professional organizations, and
other stakeholders.
The Director reports to the deans of the College
of Agriculture and Life Science
(CALS, UI) and the College
of Agricultural,
Human, and Natural Resource Sciences (CAHNRS, WSU).
QUALIFICATIONS:
Required:
·
Applicants must
have an earned doctorate in food science or a related discipline.
·
An overall
record tenurable at the rank of professor.
·
A record of
excellence in leadership in at least two of the following four areas: (1)
food science-related research, (2) teaching, learning, or interactive
communication, (3) outreach or extension programs, or (4) academic
administration.
·
Proof of
excellence in attracting competitive funding, promoting productive
teamwork, and facilitating and developing the full potential of diverse
individuals and disciplines.
·
Evidence of
successful financial management.
·
Demonstrated
abilities in student recruitment, consensus building, strategic planning
and implementation, development activities, and communication with diverse
stakeholder and constituency groups.
Desired:
Desired qualifications include:
·
Prior
involvement in the Land Grant university system.
·
Experience in
curriculum development in both graduate and undergraduate degree programs.
·
Skills in shared
governance and effective representation of departmental units to upper
levels of administration.
·
Prior experience
in communicating remotely with faculty, staff, students and other
constituency and stakeholder groups.
·
Strong ties or
experience in industry collaboration.
SCHOOL:
The School of Food Science (http://sfs.wsu.edu/
and http://www.ag.uidaho.edu/fst/)
is in the WSU College of Agricultural, Human, and Natural Resource Sciences
(CAHNRS, http://www.cahnrs.wsu.edu)
and the UI College of Agriculture and Life Sciences (http://www.ag.uidaho.edu/index.htm).
The administrative offices are located on the main campuses in Pullman, WA and Moscow, ID
with members of the faculty located on both campuses and also located at
the following sites:
·
WSU Irrigated
Agriculture Research and Extension
Center in Prosser, WA
(http://www.prosser.wsu.edu)
·
UI Food
Technology Center, Caldwell,
ID (http://www.ag.uidaho.edu/ftc/)
Degree Programs:
Students can obtain a B.S., M.S. or Ph.D. in Food Science from either
university. The Institute of Food Technologists approved the collaborative
undergraduate curriculum of the School
of Food Science.
Facilities:
The faculty and laboratories at the UI in Moscow
are located in the Agricultural Biotechnology Building
and Agricultural
Science Building.
The laboratories, classrooms, creamery, and processing pilot plant at WSU
in Pullman are located in the Food Science
and Human Nutrition Building,
which dates to the early 1990s.
·
Programs in
Idaho are also conducted at the UI Food Technology Center, which is a 7000
ft2 certified food processing facility located in Caldwell, Idaho, adjacent
to the University of Idaho Business and Technology Incubator.
·
Enology research
is conducted in Pullman and at the
Viticulture and Enology Building (2006), IAREC, Prosser, WA.
IDAHO AND WASHINGTON FOOD PROCESSING INDUSTRIES:
Agricultural production and processing is the number one employer in both
states. There is an abundance of major food processing companies in the
region, such as: Albertsons, Basic American Foods, Clear Springs Foods,
ConAgra Foods, General Mills, Glanbia Foods, H.J.
Heinz, J.R. Simplot Co., Jerome Cheese Co., Kraft, Nestle, McCain Foods, Litehouse Foods, Nonpariel
Corp., NorSun Food Group, Sorrento Lactalis, and Darigold in Idaho. In Washington, 473 food processing companies employ over
40,000 workers and account for more than 11 % of the total value of
manufacturing production in Washington
with around $9 billion in annual revenues . Idaho is home to
over 380 food manufacturing companies, which employ more than 16,000
workers, manufacture more than $5 billion worth of value-added food
products, and contribute 33% of the gross state product.
BACKGROUND INFORMATION:
The University of Idaho is the leading research university in Idaho and, like Washington State
University is a
comprehensive Land Grant university. The University of Idaho
is comprised of ten academic colleges with a total student enrollment of
just over 11,600. An overview of the University of Idaho
can be found at:
http://www.uihome.uidaho.edu/uihome/about/overview.aspx.
The College
of Agricultural and
Life Sciences (CALS) at UI provides quality programs in teaching, research
and extension. The mission of CALS is to support economic growth and
enhance the quality of life for people by preparing students to be
innovative leaders in a global society, helping people improve their lives
through research-based education and leadership development focused on
issues and needs and providing new knowledge to support agriculture and
enhance the understanding of natural and human resources.
The academic units in CALS are food science, agricultural and extension
education, agricultural economics and rural sociology, animal and
veterinary science, biological and agricultural engineering, microbiology,
molecular biology, biochemistry, plant science, soil science, and
entomological science, and family and consumer sciences.
Washington State University
(http://www.wsu.edu/) is
one of only two research universities in the state. It is organized into
nine colleges and has a total enrollment of 22,500 students. Of these,
approximately 18,000 are on the main campus in Pullman. Branch campuses are located at Spokane, Tri-Cities (Richland,
Pasco, Kennewick),
and Vancouver.
CAHNRS is responsible for generating and disseminating knowledge about
physical, biological, social, and economic aspects of agriculture, natural
resources, and human development. Fifteen departments offer more than 20
majors and options and numerous advanced degree programs that prepare professionals
for careers in food and natural resources production, processing and
distribution, environmental design, planning and management, and in areas
of individual, family, and community health and well-being. Relevance and
excellence in research, instruction and outreach are emphasized.
The two communities of Moscow and Pullman offer a
friendly, small-town living environment and access to a rich assortment of
cultural, recreational and athletic attractions. They combine a mild
climate, clean air, excellent schools, affordable homes, and a low crime
rate. Moscow and Pullman
(combined populations of about 50,000) are 75 miles south of Spokane, WA, have a
regional airport, and lie close to recreational areas in Washington,
Oregon, Idaho,
Montana, and the Canadian provinces of British Columbia and Alberta.
To learn more about the Moscow community,
visit:
http://www.moscow.id.us/
or http://www.moscowchamber.com/
For information about the Pullman
community, visit:
http://pullmanchamber.com
STARTING DATE:
January 1, 2009 or as negotiated.
SALARY/BENEFITS:
Upon hire the successful finalist will choose which University will be the
primary employer providing benefits. Salary is competitive, commensurate
with experience and qualifications, and accompanied by excellent fringe
benefits. For WSU, please see:
http://facultystaff.wsu.edu/employment-benefits.html
and for the UI, please see:
http://www.hr.uidaho.edu/benefits
APPLICATION PROCESS:
Screening of application materials will begin August 18, 2008. To apply,
please submit a letter of application addressing each of the required and
desired qualifications and your vision to lead the School toward its
potential, a curriculum vitae, and copies of official college/university
transcripts. In addition, please have three individuals provide (directly
to us) a signed, written evaluation of your qualifications relative to the
position responsibilities.
Send all materials to:
Dr. Ralph P. Cavalieri, Search Committee Chair
c/o Ms. Sheila Brooks
Agricultural Research Center
P.O. Box 646240
Washington State University
Pullman, WA 99164-6240
sbrooks@wsu.edu
Fax 509-335-6751
For information and application status, contact Sheila Brooks at
509-335-4563 or sbrooks@wsu.edu
.
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