Tel no. (66-2) 524-5056
Faculty Position in Food Engineering and Bioprocess Technology [FEBT]
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Applications are invited for the position of Assistant Professor or Associate Professor, depending on the experiences, in Food Engineering and Bioprocess Technology (FEBT) Academic Program, Department of Food, Agriculture and Bioresources (FAB), School of Environment, Resources and Development (SERD) at the Asian Institute of Technology (AIT), Pathumthani, Thailand. The Asian Institute of Technology (AIT), founded in 1959, is an autonomous, non-profit, international, postgraduate educational institution. The Institute offers degree and non-degree programs in three Schools. AIT promotes technological change and sustainable development in the Asia-Pacific region through higher education, research and outreach. AIT has become a leading regional postgraduate institution and is actively working with public and private sector partners throughout the region and with some of the top universities in the world. It offers Master and Doctoral degrees, diploma and certificate programs in engineering, science, planning and management, and serves over 2,000 students from various countries across Asia and beyond. Teaching faculty, researchers and students from more than 45 countries form a unique international community on the Institute’s beautifully landscaped residential campus, situated 42 km north of Bangkok. Food Engineering and Bioprocess Technology (FEBT) academic program at the Department of Food, Agriculture and Bioresources offers the unique blends of academic and research activities including the challenges, issues and solutions on biotechnological, nanotechnology, nutrigenomics, metabolomics, food safety, quality control and value additions etc. Food Engineering and Bioprocess Technology (FEBT) focuses on the principles, applications and cross-cutting issues of food and biological materials processing; design of post- harvest and food processing equipment; developments in biotechnology and its applications in agriculture, livestock and food; functional foods; exploitation of microorganisms and herbs for industrial applications; handling and utilization of wastes for value-addition; and food supply chain (Farm-to-Fork) safety". The students are not only learning about the recent and emerging issues and problem tackling skills in food processing industries but also in pharmaceutical, neutraceutical, bioprocessing, biomedical and biotechnology. Two areas of specialization are offered: Food Process Engineering and Bioprocess Technology. Food Process Engineering focuses on the application of engineering principles to the design of postharvest and food processing equipment; changes that may occur within products during handling, processing, and storage; measuring and controlling the quality of raw food materials; food supply chain safety; the handling and utilization of wastes generated during on-farm processing; and Bioprocess Technology focuses on developments in biotechnology and its applications in agro/food, functional food, biopolymers, dairy and meat science, cosmetics and pharmaceuticals. Industrial bioprocess technology for the conversion of raw agricultural products to useful food products, biomaterials with specific growth promoting properties is developed for application in organic farming. To strengthen applicability of microorganisms for specific purposes, courses are given in genetic engineering of microorganisms. DNA with interesting properties is transferred to produce strains for industrial applications as well as developing the diagnostic tools, safety as biosensors and nutrigenomics. Duties/Responsibilities The food market is consumer-driven, and dynamic engineering solutions are required that meet current needs without impacting human and environmental health at all scales. The next generation of food engineers must shift from a singular focus on mass production to a new paradigm focused on convergent advances in technology, consumer needs, and the human-artificial intelligence (AI) interface. The faculty member in this position will be responsible for building a research and teaching program that addresses engineering issues at the forefront of food systems. Candidates should have demonstrated knowledge and expertise in food systems and a strong background in food science and technology, food engineering, biological engineering, or a related discipline. Applicants should demonstrate how their proposed research/teaching program can train a new workforce focused on convergence of technology, consumer needs, the human-AI interface, and/or other emerging frontiers. The successful candidate is expected to create an innovative teaching and research program that addresses at least one of the following areas: Food Science and Technology, Food Innovation and Product Development, Food Safety, Food Process Engineering or Postharvest Technology. Candidates will apply fundamental principles to understand the impact of processes on structural-functional changes in foods or food ingredients and explore new technologies that enhance the shelf life of food materials, food quality, preserve nutrients and ensure food safety. The successful candidate is expected to teach 3-4 graduate level courses, engage in thesis research supervision of Master’s and Doctoral students, and develop a viable research program leading to publications in professional journals, take initiatives in bringing the sponsored research and developing cooperative links to develop new partnerships that enhance technology translation, and enhance linkages with other study areas for maintaining the competitive edge of FEBT field of study in the region are also required. In addition, the candidate should be involved in the conduct of training programs, workshops, and other capacity development activities supported by national or international agencies both in public and private sectors. Qualifications Applicants should have a Doctorate degree related to Food Science and Technology, Postharvest Technology, Food Safety, Food Engineering, Food Processing & Technology, Biological Engineering, Bio Systems Engineering or other relevant disciplines from a reputed university with some experiences in teaching and research guidance. Ability to publish in international refereed journals, excellent communication skills and experience in obtaining research grants in international competition are highly desirable. Professional expertise and relevant experience emphasizing innovative postharvest engineering, handling, and processing of foods will have distinct advantage. The research and/ or working experience with industry would have advantage. |
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Benefits The initial appointment is for two years and is renewable based on performance. Salary offered is regionally competitive, commensurate with qualifications and experiences. Additional benefits include provident fund, air travel for self and direct dependents, settlement grant, education subsidy for dependent children, and medical benefits according as provisioned in institute’s policy and procedure. It is also possible to earn an additional income by carrying out consulting services as provisioned in institute’s policy and procedure. The application deadline is July 31. Review of applications will begin immediately after the deadline and will continue until the position is filled. The selected candidate is expected to join the institute in October 2023. We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, or any other characteristics protected by law. Please send in a letter of application including (1) curriculum vitae, (2) copies of at least five selected publications, (3) one-page professional statement describing goals and aspirations and (4) names and addresses of three referees to the following address: The Dean |