TITLE OF POST: Assistant Professor in Food Science (Food Processing/Engineering)
LOCATION: University of Limerick
REPORTS TO: Head of Department
CONTRACT TYPE: Specific Purpose
SALARY SCALE: €47,955 - €65,244 p.a. pro rata
JOB DESCRIPTION
JOB SYNOPSIS:
If you are seeking an academic career in an inspiring and cohesive Biological Science Department that delivers excellent research, teaching, and societal impact, then the new specific purpose Assistant Professor position in our department should be of interest to you.
The Department of Biological Sciences at the University of Limerick (UL) is widely regarded as one of the leading centres for food and biological related research and education in Europe. Nestled along the scenic banks of the River Shannon, the department had built a reputation for excellence in research, innovative teaching, and community engagement.
The department is home to cutting-edge food processing, food sensory analysis, bioanalytical, cellular and biomolecular facilities funded through a combination of university investment and international grants which have served as a nexus for research in areas such as food science and health, cell and molecular biology, biotechnology and equine science. The Department is a leader in internationalisation, reflected in the high rate of international staff members and the number of international students. The Department consists of 25 academics supported by 7 technical staff and 1 administrator. It has over 40 PhD students and 16 postdoctoral scientists across a variety of disciplines such as food science, food microbiology, food processing, functional foods, cell biology, protein chemistry, cancer and neurobiology, infection and immunity, environmental biology, reproductive biology, equine science as well as microbial ecology.
Over the last academic year alone, Department of Biological Sciences academics have secured over €6 million in competitive research funding from sources alone including Horizon Europe (Marie Skłodowska-Curie Fellowships and Doctoral Networks), Disruptive Technologies Innovation Fund, Science Foundation Ireland, Department of Agriculture, Food and the Marine, Irish Research Council, Enterprise Ireland, Health Research Board, Industry and others. This has been matched by a correspondingly high level of top-decile research publications as well as book chapters, patents, invention disclosures, etc., over the same period, and indeed, the Department is home to several of the most highly cited researchers in their field.
In addition, to its research activities, the Department of Biological Sciences offers undergraduate programmes in Food Science and Health, Bioscience, and Equine Science. It also significantly contributes to programmes such as BSc Biological Sciences (Education), BSc Environmental Science, BSc Industrial Biochemistry, and BSc Nursing and Midwifery. It also offers two MSc programmes: MSc in Biomolecular Science and MSc in Functional Foods and Product Development and contributes to the MSc in Nutrition and Dietetics (a joint programme with the School of Allied Health). Since 2015, the Department has proudly held a Bronze Athena Swan award in recognition of its commitment to advancing equality, diversity and inclusion in higher education.
Applicants should have experience conducting high-quality research, as demonstrated by published articles in international ISI-ranked journals of great repute and a good pipeline of studies for publication. Evidence of high-impact publications and awareness of the potential impact of the publications beyond academia is expected.
The Assistant Professor in Food Science is expected to teach undergraduate and postgraduate students in the areas of Food Engineering, Food Processing, Food Biotechnology, Industrial Food Fermentations and Functionality and other related disciplines. They will also supervise undergraduate and postgraduate research projects and will be supported to build their own research programme. This position is covering for another academic who is on leave and it is envisaged that the position will last for a minimum of 6 months but could be much longer.
QUALIFICATIONS:
- A primary degree (level 8 NFQ) in food science, food processing, food engineering or a closely related area.
- A doctoral degree (level 10 NFQ) in food science, food technology, food biotechnology, food engineering or a related area.
Essential Criteria
- A primary degree (level 8 NFQ) in food science, food processing, food engineering or a closely related area.
- A doctoral degree (level 10 NFQ) in food science, food technology, food biotechnology, food engineering or a related area.
- A strong record of excellent research outputs demonstrating research leadership potential, as appropriate to the discipline and stage of career.
- Evidence of experience teaching in third level institutions in food engineering, food science or closely related areas (through lectures, laboratory classes or tutorials).
- Skills in a range of innovative laboratory techniques relevant to Food Science and Food Engineering.
- Synergy with current Department research strengths and infrastructure.
Desirable Criteria
- Prior experience of service contribution in an academic institution.
- Qualification in teaching to third-level students.
- Successful track record in mentoring research projects at undergraduate, MSc and PhD level.