Organization: Mount Mary University
Date Posted: 6/5/2023
Location: Milwaukee, Wisconsin
Type of Position: Part-time
Required Education: M.S. or Ph.D. in food science, food engineering, or related field; no teaching experience required; however, those with teaching experience are preferred.
More Information
Are you interested in educating the next generation of food scientists? Mount Mary University seeks a FOOD INDUSTRY PROFESSIONAL in the field of food engineering or food processing to utilize their industrial expertise to educate graduate students in the Master of Science of Food Science program for the Fall 2023 semester. We believe that our graduate students should learn from the experienced professionals currently employed in the food industry.
We are seeking a food engineering/processing professional to teach one on-line course, FSC 535: Principles in Food Processing and Engineering. Students will explore the processes and engineering principles of food manufacturing that occurs in a commercial context, with an emphasis in technical analyses of food process operations. This course consists of one on-line session/week on Tuesdays, 6-8:50 PM. Instructors must also be available to also keep 2 hours/week open for students should they need additional contact time with the instructor.
Skills and experience: M.S. or Ph.D. in food science, food engineering, or related field; no teaching experience required; however, those with teaching experience are preferred.
Responsibilities & Qualifications
Mount Mary University seeks food industry professionals to utilize their expertise in educating graduate students in the Master of Science of Food Science program for the Fall 2023 semester. We believe that our graduate students should learn from the experienced professionals employed in the food industry. Specifically, we are seeking a food processing/engineering professional to teach one on-line course for the following:
FSC 535 Principles in Food Processing and Engineering. Students will explore the processes and engineering principles of food manufacturing that occurs in a commercial context. This course will emphasize technical analyses of food process operations. Course content will follow the textbook Introduction to Food Engineering (Food Science and Technology) 5th Edition, by Singh and Heldman; instructors are encouraged to add their own material, as appropriate.
Primary Responsibilities:
- Prepare course materials and deliver on-line lectures and activities.
- Monitor student progress and administer appropriate assessments.
- Be available for 2 hours/week during the semester for office hours to allow students time to seek instructor help if needed.
- Assign and record grades.
Skills and Experience:
- M.S. or Ph.D. in the field of food science, food engineering, or related field;
- Strong working knowledge and understanding of established professional codes of ethics and best practices for food manufacturing and R&D in food products;
- Demonstrated leadership and expertise in the subject(s) being taught;
- Outstanding verbal, writing, and presentation skills;
- Exceptional ability to communicate and interact effectively with Mount Mary students, facilitate group process, and foster collaborative decision making.
Qualifications:
- To perform this job successfully, an individual must be able to perform each primary responsibility satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required; however, no teaching experience is required. Reasonable accommodation may be made to enable individuals with disabilities to perform primary functions.
Mount Mary University practices equal opportunity employment as part of our ongoing commitment to diversity in our workplace.
Apply
Please contact Anne Vravick directly at vravicka@mtmary.edu