Professor of Food, Nutrition and Culinary Science - Befattningen är under tillsättning eller redan tillsatt, och det är inte längre möjligt att lämna in en ansökan

The Department of Food, Nutrition and Culinary Science is looking for a Professor of Food, Nutrition and Culinary Science. The position is a full-time (100 %) permanent position. Starting date: according to later agreement. Deadline for submitting applications 210301.

Primary job tasks and responsibilities
The position focuses on meals in a professional context, from the perspectives of professionals and customers/guests. The professional perspective may include, for instance, cooking, culinary arts, gastronomy, multisensory experiences, meal creation and hospitality. The customer’s/guest’s perspective on culinary arts and meals in a professional context may include, for instance, the culinary experience, the role and importance of the customer and guest in various food and meal contexts.

The primary tasks and responsibilities of the position consist of research, teaching and development work within the field as well as food, nutrition and culinary science with a specialisation on meals in a professional context. The professor is expected to lead research, scientifically and scholarly represent the field along with attracting external research grants in competition while contributing to the development of the research profile. Active participation in the Department’s activities is expected, as is involvement in the field in general.

The professor’s tasks and responsibilities also include the development of courses, teaching, academic supervision and examination in the subject of food, nutrition and culinary science in the educational programme for first-cycle and second-cycle studies. The professor, who must be an active researcher in the relevant specialisation, must also be able to conduct third-cycle educational activities within the subject area, via i.a. having overall responsibility for the courses for the education of doctoral students in third-cycle studies. The teaching will be conducted in both Swedish and English.

Administrative tasks and assignments within the Department may also occur.
The place of employment is Umeå.

Qualifications
A person who has shown both scientific and pedagogical expertise in the subject area Food, Nutrition and Culinary Science, or the equivalent according to Chapter 4, Section 3 of the Swedish Higher Education Ordinance, and the Appointments Regulations for Teachers at Umeå University will meet the qualifications to be employed as a professor.

Assessment criteria and considerations
One of the assessment criteria for the appointment to a professorial position is a sufficient degree of expertise to fulfil the eligibility requirements for appointment to the position, meaning, scientific and scholarly expertise as well as pedagogical expertise. In addition, the degree of administrative skills and abilities in academic leadership is assessed, as well as the capability to interact with community outside of the Department and outside the University.

What is meant by scientific and scholarly expertise is independent research efforts in the field of meals in a professional context, the ability to obtain research funding in competition with other researchers, the ability to plan and lead research activities, documented national and international research collaborations, publication, and the capability to communicate research with the community outside of the Department and outside the University. Expertise and capability are also shown by means of leadership in research projects and successful academic supervision, from admission of doctoral students to graduation after the public defence of their dissertation.

In assessing the candidate’s scientific and scholarly expertise, particular emphasis is placed on the breadth and depth of research in the field of meals in a professional context, originality of research, and productivity as well as on the candidate’s vision on how to take their work forward in both the short and long term in relation to the department and the research field. Significant weight is placed on the ability to obtain external research funds and the management of research projects. In addition, significant emphasis is also placed on the ability to interact with the community outside of the Department and outside the University, and to participate in national and international research collaborations.

For this position, significant weight will be placed on experience with research linked to meals in a professional context as well as to independent research efforts, innovation, currentness, high quality and originality in the specified research area.

In the evaluation, significant weight will also be placed on if the applicant is a nationally and internationally recognised researcher who has the experience and good disposition to lead research activities, collaborate with others, and represent the subject in a scientific and scholarly manner based on tasks and responsibilities of their position.

Pedagogical expertise refers to documented experience in planning, implementation, examination and evaluation of both theoretical as well as practical teaching in the first-cycle and second-cycle study programmes in the field of nutrition and culinary science, or the equivalent expertise. Expertise also encompasses a reflective approach to the students’ learning and one’s own role as a teacher. This includes participation in doctoral student/research activities (third-cycle studies), including academic supervision of doctoral students and participation in the design and implementation of courses and seminars.

In assessing the applicant’s pedagogical skills and expertise, major emphasis will be placed on the ability to plan, conduct and evaluate teaching, as well as to provide academic supervision and guidance and to prepare and conduct examinations. In the evaluation, significant weight will be placed on documented experience in planning, implementing, examining and evaluating both theoretical as well as practical education in the first-cycle and second-cycle study programmes in the field of food, nutrition and culinary science, or related and relevant fields. In addition, special emphasis will be placed on experience with third-cycle courses and study programmes as well as experience with doctoral/research education and academic supervision of doctoral students.

Administrative skills refer to the ability to develop and lead activities and the academic staff, as well as interacting and collaborating within and outside the University concerning Departmental activities.

When assessing administrative skills and leadership, weight will be placed on expertise in developing activities, leading academic staff and experience of positions of responsibility at the Departmental, Faculty or University level. Significant weight is placed on a well-documented capacity for generally interacting with others and joint collaborations, within and outside the University, around Departmental activities. In the evaluation, significant weight is also placed on collaborative skills, the taking of initiative, and engagement with the activities of the Department.

A general basis for assessment for teaching staff at Umeå University is both good collaborative skills along with the expertise and suitability in general required to properly fulfil the tasks and responsibilities of the position satisfactorily.

When balancing the different assessment criteria, the greatest importance will be attributed to scientific expertise. Major emphasis will also be placed on pedagogical expertise. The ability to develop and lead activities and personnel, the ability to cooperate with the community outside of the Department and outside the University, and to provide information on research and development activities must also be considered.

The Appointment Regulations for Teachers at Umeå University (Reg. no. FS 1.1-1672-18) govern the eligibility requirements and assessment criteria with recruitment, hiring, and promotion as well as the procedure with outside experts in the process, which can be found here. (link)

About the appointment
The position is a full-time permanent position (100 %) with access as agreed. The place of employment is Umeå.

Your application
You submit your application via our recruitment system Varbi by 210301 at the latest. Log in and apply using the button at the bottom of the page.

The Faculty of Social Sciences’ instructions for application and instructions for peer review expert assessments can be found here (link).

The recruitment process may include interviews, trial lectures and verifications of references provided.

More about us
Department of Food, Nutrition and Culinary Science; The Department of Food, Nutrition and Culinary Science provides education for students in both first-cycle and second-cycle study programmes for several different professions with Food, Nutrition and Culinary Science as a basis. Our research is focused primarily on interdisciplinary aspects of food and meals. The Department currently has about 30 employees, however we are in a growth phase. Please visit our website for further information, link to the Department.

We look forward to receiving your application!