Open Faculty Position in Food Science

Hangzhou, China
Not Specified
Wednesday, 17 April 2019
End of advertisement period
Monday, 30 December 2019
Contract Type
Fixed Term
Full Time

The Food science Discipline at Zhejiang University is seeking applicants for multiple tenure-track faculty positions at all levels in the broad areas of Food Science and Engineering (FSE). The successful candidate for this position will develop a nationally and internationally recognized research and teaching program in FSE. Zhejiang University is a national public institution of China that was founded in 1897. The University is continuously ranked top three among all Chinese universities in various national rankings.

The food science discipline operates prestigious national funded discipline/laboratory and research programs in the area of Food Science and Engineering, such as the National Engineering Laboratory of Intelligent Food Equipment, Laboratory of Agricultural Products Postpartum Treatment(Ministry of Agriculture and Rural Areas. The food science ranks TOP4 in the best global discipline in the Academic Ranking of World Universities 2018 ARWU).

Aligned with the strength and expertise of food science discipline, areas of prior interests include but not limited to:

Food Engineering and Processing:optimum design and intelligent control of food processing, traceability and monitoring of food safety, new non-thermal processing technology and equipment, industrialization of traditional food, health food manufacturing engineering, etc.

Food Nutrition and Health:food nutrition and metabolic diseases, food nutrition and human aging, food histology and molecular nutrition, etc.

Food Quality and Safety:efficient utilization of food resources, quality control of food, quality control of fresh agricultural products, etc.

Ideal candidates must have earned a PhD with ideally one or more years of professional experience in above related fields. Applicants should provide curriculum vitae that include:

  1. cover letter,
  2. names and contact information of three references, and
  3. three representative publications in PDF.

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