Lecturer in Food Science and Nutrition

4 days ago


San Jose, California, United States San Jose State University Full time
Job Overview

The Department of Nutrition, Food Science, and Packaging at San Jose State University (SJSU) invites applications for a Lecturer Pool position in Food Science and Nutrition. The successful candidate will be responsible for teaching courses in our BS in Nutritional Science and MS in Nutritional Science programs.

Compensation and Salary Range

The estimated salary for this position is between $59,059 - $103,471 per year, based on qualifications and experience. Compensation and salary range placement are determined by qualifications and experience.

About the JobDepartment Summary

The Department of Nutrition, Food Science, and Packaging trains graduates for rewarding careers in settings as diverse as community organizations, educational institutions, hospitals, nutrition and research laboratories, corporations, and government agencies. Our department traces its roots to 1911 and currently offers a master's degree in nutritional science and two undergraduate degrees in the field.

  • Bachelor's or Master's degree in related discipline
  • Knowledge of the subject matter of the discipline to which the individual is assigned;
  • Evidence of effective teaching and mentoring;
Responsibilities

Lecturers are responsible for effective curriculum preparation and teaching of courses in alignment with our Department's vision and mission. They will also support activities and preparation needed to maintain accreditation.

  • Demonstrate awareness of and address the needs of a student population of great diversity-including age, abilities, cultural background, ethnicity, religion, economic background, primary language, sexual orientation, gender identity, and academic preparation-through inclusive course materials, teaching strategies, and advisement.
Preferred Qualifications

Doctoral degree or terminal degree in the field, Registered Dietitian preferred but not required - Nutrition only, Demonstrated working knowledge of the trends in the nutrition profession in the context of diversity and globalization, including specializations with certain cultural and/or language groups.



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