Assistant Professor Cereal Science Processing and Health at Michigan State University in EAST LANSING, Michigan

Job Description:

Position description: The Department of Food Science and Human Nutrition (FSHN) in the College of Agriculture and Natural Resources (CANR) at Michigan State University (MSU) invites applications for a fulltime, 9-month tenure system Assistant Professor to conduct research and teach in the general area of cereal science processing and health. The assignment would be 50% research, 45% teaching, and 5% service. The anticipated start date for this position may be as soon as January 1, 2025. It is preferable that the candidate start by July 1, 2025.

The successful candidate must hold a Ph.D. in Food Science, or equivalent, and have demonstrated expertise in cereal science / grain science / food chemistry. The successful candidate is expected to develop a nationally recognized research program. Preference will be given to those with expertise in areas that complement, contribute to, and expand existing faculty expertise and ongoing research programs in the department, college, and university. These areas include value-added food processing, characterization and health effects of bioactive plant compounds, food allergens, food safety, and dietary effects on the human microbiome and health, among others. Excellent collaborative research and partnership opportunities in these areas are available in the department and on campus.

The successful candidate is expected to build research collaborations, as appropriate, with colleagues within the FSHN department, other CANR units (e.g., Biosystems & Agricultural Engineering; Plant, Soil and Microbial Sciences) and departments in other MSU colleges. The successful candidate will be expected to generate support for their research program through federal, state, and industry grants and partnerships.The successful candidate will be expected to work closely with stakeholders, including cereal milling companies. The candidate will be expected to teach in the undergraduate and graduate food science programs which would include courses in cereal foods processing (FSC 431) and food chemistry (e.g. FSC 401, FSC 803), as well as to advise graduate students. The successful candidate will conduct annual testing to evaluate the quality of wheat varieties produced in Michigan and report these findings to the relevant industry stakeholders, including the Michigan wheat industry.

Potential research areas could include:
1. Identification of nutritional and functional components in cereals, with emphasis on wheat, for novel applications.
2. Reduction/elimination of allergenic components in wheat products for human consumption.
3. Utilization of cereal products, with emphasis on the resistant starch and bran components of wheat, to improve health via the gut microbiome.
4. Improvement of the nutritional value of cereals and pulses via fermentation technology.
5. Modification of cereal components (e.g., bran, resistant starch, proteins, antinutritional compounds, etc.) via extrusion technology.

An earned Ph.D. in Food Science, or equivalent, with demonstrated expertise in cereal science / grain science and food chemistry. The successful candidate should be well-versed in extrusion technology; chemical and/or processing modifications of starch and proteins in food; and wheat quality testing evaluations, including the knowledge and hands-on ability to operate necessary instruments, develop new assays and methods as needed, and to interpret the data obtained for a comprehensive wheat quality evaluation program. These evaluations include wheat grain properties (flour milling yield via the Buhler Experimental Mill), flour properties (protein, ash, sprouting via Falling Number, pasting properties via Rapid Visco Analyzer), dough properties (via Alveograph, Farinograph, and Mixograph), and flour baking potential (cakes, cookies, crackers, and breads).

Applicants should have a clear record of scholarly activities in their field as demonstrated by peer-reviewed publications.Applicants should have demonstrated the capability to contribute to the teaching mission of the FSHN department particularly in the areas of cereal processing (classification and composition of cereals; milling processes; cereal product manufacture) and food chemistry (purification, structural characterization, chemical reactions, and functional properties of proteins, lipids and carbohydrates). Successful stakeholder engagement is an expectation of this position.

Desired qualifications: Highly qualified candidates will also have industry and/or post-doctoral research experience. Evidence of research funding from national and/or international agencies and stakeholders. Experience in developing interdisciplinary collaborations is also desired.

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