The candidate’s primary teaching contribution will be in food science. Courses taught depend on student demand, with the successful candidate having the ability to teach courses at the undergraduate level in any of the following topics: food chemistry and analysis, food processing and engineering, quality assurance, food safety, food laws and regulations, food sanitation, sensory analysis and product development.

Initial rank and salary for lecturer faculty are based on professional experience and educational background and are determined by the hiring department.

REQUIRED QUALIFICATIONS

• An earned Master’s in Food Science, Nutrition, or a closely related field.
• Candidates must demonstrate, or show potential for, excellence in teaching, effective communication, interpersonal skills, and ability to be a team player.
• Demonstrated experience and commitment to student-centered learning and teaching, as well as the ability to collaboratively work in multidisciplinary settings is required.
• Work effectively with teams, be a productive team player, and interact well with peers, students, industry, government agencies, and the general public.
• Demonstrated effective communication and interpersonal skills, and excellent written and oral communication skills.
• Demonstrated proficiency in the written and oral use of the English language.
• Particular attention will be given to candidates with productive records of teaching and scholarly activity that would strengthen current department initiatives and those with strong demonstrated leadership experience and capability.

Review will begin on March 9, 2026. Inquiries can be directed to Dr. Samir Amin, samin02@calpoly.edu.

The candidate’s primary teaching contribution will be in food science. Courses taught depend on student demand, with the successful candidate having the ability to teach courses at the undergraduate level in any of the following topics: food chemistry and analysis, food processing and engineering, quality assurance, food safety, food laws and regulations, food sanitation, sensory analysis and product development.

Initial rank and salary for lecturer faculty are based on professional experience and educational background and are determined by the hiring department.

REQUIRED QUALIFICATIONS

• An earned Master’s in Food Science, Nutrition, or a closely related field.
• Candidates must demonstrate, or show potential for, excellence in teaching, effective communication, interpersonal skills, and ability to be a team player.
• Demonstrated experience and commitment to student-centered learning and teaching, as well as the ability to collaboratively work in multidisciplinary settings is required.
• Work effectively with teams, be a productive team player, and interact well with peers, students, industry, government agencies, and the general public.
• Demonstrated effective communication and interpersonal skills, and excellent written and oral communication skills.
• Demonstrated proficiency in the written and oral use of the English language.
• Particular attention will be given to candidates with productive records of teaching and scholarly activity that would strengthen current department initiatives and those with strong demonstrated leadership experience and capability.

Review will begin on March 9, 2026. Inquiries can be directed to Dr. Samir Amin, samin02@calpoly.edu.