Cargill Endowed Professorship in Meat Science Sustainability
Texas Tech University
February 1, 2018
Full Time - Experienced
Academia - Research
The Cargill Endowed Professorship (Associate Professor or full Professor)is the newest and fifth endowed faculty position in the department and will facilitate the growth of our meat science program. The successful applicant will be expected to provide leadership and build collaborative networks with faculty members in the department, college, and university, along with industry leaders.
The appointment is for research and teaching. Research responsibilities will include: 1) providing leadership in developing research efforts focused in meat science and safety; 2) securing extramural funding to support research efforts and graduate students; 3) participating in public service activities. Teaching responsibilities will include: 1) teaching undergraduate and graduate courses related to meat science; 2) creating opportunities outside the classroom for development of leadership skills in undergraduate and graduate students; 3) engaging in recruiting, advising, and placing of undergraduate students in industry positions.
Applicants must apply on line at http://www.depts.ttu.edu/hradministration. Please upload a cover letter and complete curriculum vita that includes a list of publications and any other information reflecting professional activity and qualifications. In addition, please provide a complete description of your research, teaching, and industry activities. Arrange for three letters of reference from individuals who can provide a critical evaluation of your qualifications for the position to be forwarded to: Dr. Chance Brooks, Department of Animal & Food Sciences, Box 42141, Lubbock, TX 79409-2141. Dr. Brooks’ contact information is: 806-834-3517 or firstname.lastname@example.org.
Ph.D. in Animal Science or related area with a productive record in research and teaching as well as an excellent working relationship with the meat industry. The successful applicant will be expected to develop an independent and collaborative research program in meat science. Interaction with existing strong research programs in, meat science, food safety, and animal growth will be expected, as will engagement with the meat industry.
Additional Salary Information: Commensurate with qualifications and experience. This is a full-time, 9-month, tenure-track academic appointment. It is expected that an additional 3 months of summer support can be realized through extramural funding, teaching, or consulting.
Internal Number: 12852BR
About Texas Tech University
The Department of Animal & Food Sciences is one of seven departments within the College of Agricultural Sciences & Natural Resources at Texas Tech University. The department is housed in a state-of-the-art research and teaching facility and has excellent research support. There are 27 faculty members in the department, many of whom are leading researchers in their respective fields. Areas of research emphasis include meat science and muscle biology, food safety and food microbiology, animal nutrition, health, and animal welfare, with work in all major livestock species. The department is a key player in the research enterprise at Texas Tech University and central to the University’s commitment to become an AAU-like institution. This position is an integral part of one of the strategic areas for growth of research on campus. As such, the successful applicant will be expected to provide leadership in this area and to build collaborative programs with faculty members in the department, as well as others in the Texas Tech University System.
The North American Meat Institute (NAMI) is the leading voice for the meat and poultry industry. Formed from the 2015 merger of the American Meat Institute (NAMI) and North American Meat Association (NAMA), the Institute has a rich, century-long history and provides essential member services including legislative, regulatory, scientific, international and public affairs representation. NAMI's mission is to shape a public policy environment in which the meat and poultry industry can produce wholesome products safely, efficiently and profitably. Together, the Instituteâ€™s members produce the vast majority of U.S. beef, pork, lamb and poultry and the equipment, ingredients and services needed for the highest quality products.
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