Food Science and Technology.


Food Microbiology, Engineering or Chemistry


Assistant Professor

Discovery Themes Focus Areas

Foods For Health


An unprecedented series of strategic faculty hires in food is now underway at Ohio State University. Learn about this ambitious discovery initiative in “Foods for health: Personalized food and nutritional metabolomics for health” at The Department of Food Science and Technology is currently hiring several new faculty in the area of foods for health. We call to your attention a new tenure-track position at the rank of assistant professor. Your scholarly achievements will contribute to resolving major foods for health related challenges and inform decisions in the best interests of society.

Applicants should have strong expertise in their fundamental discipline and experience in metabolomics or ability to use metabolomics (or related analytical techniques) as an active component of their program. This is a 9-month full time tenure-track assistant professor faculty position.

The successful candidate is expected to:

  • Engage in a dynamic extramurally-funded research program.
  • Develop productive collaborations within the Department, as well as with multi-disciplinary teams of researchers across the campus and outside the university.
  • Advise graduate and undergraduate students and mentor postgraduate researchers.
  • Develop and teach graduate and undergraduate courses consistent with the position description.
  • Provide leadership to the profession.
  • Provide service to the department, college, and university.

Salary and benefits are competitive. OSU has an excellent faculty and family benefits program. 


The candidate must have a Ph. D. degree in the area stated in the job title or a related discipline and relevant research experience. University teaching experience and experience mentoring members of underrepresented groups are preferred.
The candidate is expected to have scientific expertise in one of these three areas:

  • Food microbiologist with expertise in food mycology or virology. The successful candidate will investigate causes and prevention of foodborne illness, causes and prevention of food spoilage, or beneficial aspects of organisms related to the candidate’s expertise. Expertise in molecular biology is essential.
  • Food chemist with specialization in proteins. The successful candidate will have a strong background in chemistry or biochemistry and will engage in research on the structure, function or metabolism of plant, animal or microbial proteins. Knowledge of isolation, purification and characterization of proteins or their metabolites is essential. Knowledge of the molec aspects of protein synthesis is desirable.
  • Food engineer with expertise in sensor technology, modeling digestion and metabolic activity, or value added processing. Experience in process validation, extrusion, and emerging technologies is desirable.

Application Instructions

Cover letter, CV, a statement of research plans highlighting relevance to metabolomics, a statement of teaching philosophy, a statement addressing diversity goals, recent transcripts (5 years or less), three representative publications, and contact information for four references. This information must be sent electronically in one PDF document to Search Chair, Prof. Ahmed Yousef, Evaluation by the search committee begins January 9, 2017, and continues until a suitable applicant is found.


Commitment to Diversity and Inclusion

The Ohio State University is committed to establishing a culturally and intellectually diverse environment, encouraging all members of our learning community to reach their full potential. We are responsive to dual-career families and strongly promote work-life balance to support our community members through a suite of institutionalized policies. We are an NSF ADVANCE Institution and a member of the Ohio/Western Pennsylvania/West Virginia Higher Education Recruitment Consortium (HERC).

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, or protected veteran status.