Bemærk at denne jobannonce er udløbet!
Ansøgningsfristen for jobannoncen er overskredet, og stillingen kan ikke længere søges. Opslaget vises udelukkende som reference

Associate Professor in Ingredients and Food Material Science, 211-0550

The Department of Food Science, Faculty of Science, University of Copenhagen invites applications for a permanent position as Associate Professor in the area of “Food Ingredients and  Food Material Science” from 1 July 2018 or as soon as possible thereafter.
 
The Department's research areas share the mission to contribute with new solutions for society and industry to support sustainable food production, food security and safety as well as production of high quality food promoting human health and wellbeing. The Department of Food Science is recognized for excellence in food research, education, and industrial collaboration. The Department is an international workplace with English as primary working language. The Associate Professor will be a part of the Section for Ingredients and Dairy Technology, which conducts basic and applied inter-disciplinary research in close collaboration with industry and actively contributes to teaching at the BSc in Food Science and the MSc in Food Science and Technology.  
 
We seek a candidate within the area of Ingredients and Food Material Science to perform excellent research within this area and to develop synergies between researchers within FOOD as well as between other departments. The successful candidate has an innovative mindset and an international research record with a relevant background for food research within e.g. dairy, plant science, chemistry or physics and is an inspiring teacher with visions for teaching development.  It is crucial that the candidate is able to foster a strong collaboration with the food industry, and we require a proven track record regarding the ability to attract funding.  
 
The candidate must be able to carry out research and teaching embracing the molecular level of individual food components and ingredients to the level of complete food products. The research should cover several of the following sub areas:  

  • Functionality of dairy or plant derived food ingredients
  • Molecular interactions and behavior of food components including rheology as analytical method
  • Food colloids, food polymers and interfaces
  • Food structure methods, e.g. novel light, neutron or x-ray based methods
  • The molecular and structural consequences of food processing and enzymatic modification 
Qualifications are expected within the following areas
  • Management of research projects involving collaborations between academic and industrial partners
  • Experience with international collaboration
  • Ability to develop collaborative research project ideas and attract the required funding
  • Management of research groups with scientific and technical staff
  • A collaborative and innovative mindset 
In addition to the above mentioned research qualifications applicants are required to have a relevant Ph.D. degree and university level teaching experience, documented teaching competencies and must be able to explain and reflect upon own teaching practice. Formal pedagogical training or supervision equivalent to the University of Copenhagen teacher training program for assistant professors is required.
 
Assessment of applicants will primarily consider their level of documented, original scientific production at an international level, including contributions to developments in their field, as well as their documented teaching qualifications and personal skills. Managerial and out-reach qualifications of applicants including ability to attract external funding will also be considered.
 
The successful candidate will be part of an internationally oriented and enthusiastic Section currently consisting of three full professors, 10 associate professors, 13 assistant professors and post docs and more than 15 PhD candidates as well as highly skilled laboratory technicians. The section has at its disposal various pilot plant facilities and advanced analytical infrastructure.  
 
Further information on the Department is found at http://www.food.ku.dk/english. Inquiries about the position can be made to Head of Department, Anna Haldrup (+45 9356 5698, anna.haldrup@food.ku.dk).
 
The position is open from 1 July 2018 or as soon as possible thereafter.
 
The University wishes our staff to reflect the diversity of society and thus welcomes applications from all qualified candidates regardless of personal background.
 
Terms of employment 
The position is covered by the Memorandum on Job Structure for Academic Staff.
 
Terms of appointment and payment accord to the agreement between the Ministry of Finance and The Danish Confederation of Professional Associations on Academics in the State.
 
Commencing salary is currently up to DKK 455.206 including annual supplement (+ pension up to DKK 77.840) 
 
Negotiation for salary supplement is possible.
 
The application including all attachments must be in English and submitted electronically by clicking APPLY NOW below.
 
Please include  
  • Curriculum vitae including information about external funding
  • Diplomas (Master and PhD degree or equivalent)
  • Research plan – description of current and future research plans
  • Description of visions for teaching  and documentation of teaching experience and qualifications according to university guidelines
  • Complete publication list
  • Separate reprints of 5 particularly relevant papers 
The deadline for applications is 14 February 2018 23:59 GMT +1.
 
After the expiry of the deadline for applications, the authorized recruitment manager selects applicants for assessment on the advice of the Interview Committee.
 
You can read about the recruitment process at http://employment.ku.dk/faculty/recruitment-process/. 
 
Interviews/trial lectures will be held on 8 June 2018.
 
Please refer to the following no. in future communication in this case: 211-0550. 


Ikke det rigtige job?

Opret en jobagent og få dit nye job direkte i indbakken



Opret jobagent her