Instructor, Chemistry, Nutrition & Food Science – Gillette, WY
Teach and develop curriculum for the Natural Sciences, including Chemistry, Nutrition and Wellness, Food Science, and other related areas.
Encourage student activity in undergraduate research and service learning efforts within Food Science, Chemistry, and Nutrition.
Support Natural Science-related student activities which may include clubs, community service, student competitions, research activities, and presentations.
College and professional activities including committee work. Contributing to the collegiate life of the institution.
Externally visible scholarly activity.
Master's degree or higher in an academic discipline with an emphasis on chemistry, biochemistry, nutrition, or food science.
The degree should be completed by the appointment date.
Ph.D. in one of these academic disciplines.
Skills and Abilities:
Candidate must be committed to team play, be a coherent and articulate writer, and an innovative and critical thinker.
Candidate must, above all, be an effective student-centered teacher that understands the promotion of undergraduate research and discovery-based learning.
Candidate will need to have the ability to work with various members of the community locally.
Candidate must have the ability to work for an organization that believes in academic freedom, freedom of speech, caring regard for colleagues and students, and shared ownership through collaboration.
The faculty member will need to have the ability and temperament to work with the broad spectrum of students found in a community college environment.
Candidate must have a passion for teaching and learning, life-long learning as it applies to themselves, peer-reviewed scholarly activity and fun in the workplace.
Candidate should have an on-going desire to contribute to the collegiate life of the institution and the body of knowledge within their discipline.
The faculty member must have a commitment to the natural sciences, the connection of the natural sciences to nutrition and wellness, and a commitment to collaborations with agriculture (food science) and to possible agriculture program development.
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