Assistant/Associate Professor of Practice – Produce Safety and Value-Added Specialist

Position Overview

Primary Purpose of Position

Provides educational leadership in the development, implementation, management, and evaluation of research-based, integrative statewide Extension programs that meet the needs of limited-resource and socially disadvantaged audiences. Delivers training and educational support materials for Agriculture and Natural Resources (ANR) agents, technicians and their clientele/customers in Produce Safety and Value-Added processes (Good Agricultural Practices, Produce Safety Rules, Value-Added Processing: Shelf-Life Extension, Flavor Enhancement, Infusion, Fermentation, etc.) consistent with the philosophy, policy and overall mission, goals and educational objectives of Cooperative Extension at North Carolina Agricultural and Technical State University. Works both individually and collaboratively to plan, deliver, and assess the effectiveness of Extension programs relating to Produce Safety issues and Value-Added processes with a primary focus on opportunities for small farms to utilize these rules and processes to enhance Sustainable Farm Enterprises. Secures external research funding for programs to engage limited-resource audiences in the revitalization, growth, and profitability of small farms.

This is a non-tenured track faculty (NTTF), twelve-month position at the rank of “Assistant/Associate Professor of Practice – Produce Safety and Value-Added Specialist” in North Carolina A&T Cooperative Extension. Position’s incumbent is eligible for title promotion and academically housed in the Department of Natural Resources and Environmental Design.

As NTTF faculty, this position can be released, up to 25% of time and effort once per year, to teach for-credit academic coursework.

Minimum Requirements

• Earned Doctorate from an accredited university in Produce Safety, Post-Harvest Handling, Food Processing, Food Science, or a closely related field.
• 3-4 years of experience in Food Safety training, Food Safety plan development, Value-Added processing, Food Science, HACCP (Hazard analysis Critical Control Point) or closely related topics.

Preferred Years Experience, Skills, Training, Education

• Earned Doctorate from an accredited university in Horticulture, Produce Safety, Post-Harvest Handling, Food Processing, Food Science, or a closely related field.
• In-depth knowledge of state and national trends and relevant data supporting Extension program development for Produce Safety, Food Safety, and Value-Added Processing
• Strong oral and written communication skills as well as strong interpersonal skills.
• Ability to handle multiple demands and set priorities.
• Ability to interact and gain support from constituencies outside the university such as business and industry, state and federal agencies and non-profit and private foundations.
• Computer literacy (proficiency in MS Excel, Word, PowerPoint and Office).