Assistant Professor – Fermentation Sciences

West Lafayette, Indiana
9-month appointment; tenure-track. Salary commensurate with qualifications and experience.
Aug 07, 2019
Sep 06, 2019
Job Type
Full time

Position: Tenure-track Assistant Professor (9-month) position at Purdue University with research and teaching responsibilities in an area related to fermentation sciences, such as synthetic biology, biomanufacturing, or bioprocess engineering, using microbial, plant, or mammalian cell-based systems.  The successful candidate will join a 23-member faculty in the Department of Food Science on the main campus of Purdue University in West Lafayette, Indiana.

Qualifications: A Ph.D. in Science (e.g. Food / Biochemistry / Molecular Biology / Microbiology / Pharmaceutical), Engineering (e.g. Biochemical/ Chemical / Biological), or other closely related field. The ideal candidate will have a strong commitment to lead a novel research program in fermentation sciences.  Skills related to effective teaching, communication, and problem solving as well as the ability to work in multidisciplinary teams are required. No prior experience with food fermentation is required, but highly-competitive applicants will have at least one year of research experience after the Ph.D. and will articulate how their developed research program will integrate with or facilitate collaborative interactions within and beyond the department.

Responsibilities: The successful candidate is expected to develop a nationally recognized research program in the upstream design and/or use of biological systems for production and downstream processing of specialty products found in the food, pharmaceutical, and/or chemical industries.

As an active member of the Department of Food Science, the successful candidate will directly support the program in Fermentation Sciences and the Interdisciplinary Graduate Program in Food Science. The candidate will be expected to secure extramural research funding, to develop collaborative research projects, to advise graduate and undergraduate students, to teach undergraduate and graduate level courses, to engage in departmental, college and university-level service activities, and to participate in national and international professional activities.

The Department is an integral part of the College of Agriculture, one of the world’s leading colleges of agricultural, food, life, and natural resource sciences and ranked sixth nationally in the 2019 QS World University Rankings. The College is deeply committed to the three land-grant missions (teaching, research, and extension), to international activities and perspectives that span all missions, and to excellence in all we do. The College has 11 academic departments and includes 313 faculty, 2803 undergraduate students, and 672 graduate students. The College’s strategic plan can be accessed at