Lecturer/Assistant Professor NTT of Food Studies

Lecturer/Assistant Professor NTT of Food Studies

Adams State University seeks a dynamic educator to grow our BA in Food Studies program. The Food Studies program is an interdisciplinary degree that explores the importance and impact of food on all aspects of human existence. This degree combines academic exploration with applied and experiential learning to develop graduates who understand world and local food systems, and the complexity of the food industry. Adams State seeks an individual who is passionate about promoting health and wellness through food production and consumption, innovative approaches to agriculture and the food industry, and collaboration with community organizations.

The Food Studies program was developed in collaboration with multiple academic programs and community organizations to meet local and regional needs. Alamosa and the San Luis Valley have a long history of agriculture production, and a vibrant local foods industry. Opportunities to learn and understand food systems from farm to table abound. This is a tremendous opportunity for the right person to use their vision to build a highly innovative program that connects students to the community and careers.

Teaching load is 12 credits per semester – teaching three courses plus one course release to coordinate the program. Teaching load will be 6 credits teaching/semester in the first year as an additional course release will be granted each semester in year one to undertake curricular revisions such as the development of stacked credentials and additional experiential learning options. A newly renovated commercial kitchen and classroom with 20 food prep stations provides a place for students to engage in experiential learning opportunities on campus. Internships and coursework promote experiential learning in the community. The coordinator role includes outreach and engagement with local and regional high schools, collaboration with local foods organizations, and oversight of the Food Studies kitchen and classroom. The Food Studies program is housed within the School of Health Sciences.

Mission of the Department

The Food Studies program provides an interdisciplinary education that examines the cultural, historical, economic, and environmental dimensions of food systems while equipping students with practical skills in sustainable food production, food preparation, policy, and entrepreneurship. Through experiential learning, internships, and community partnerships, graduates are prepared for diverse careers that support healthy, sustainable, and equitable food systems.

Minimum Qualifications

• MA or PhD in a relevant discipline.
• Ability to establish and articulate a vision for the Food Studies program
• A strong focus on teaching
• Ability to teach the following FOOD classes: Perspectives on Food, US Food Systems, Community Food Systems, Food Lab I & II, Food Studies Internship I & II, Food Studies Capstone.
• Ability to evaluate and develop curriculum as needed
• Ability to maintain commercial kitchen, Food Studies classroom and related equipment
• Ability to collaborate and foster relationships with prospective students, local food related organizations and community partners
• Demonstrated commitment to undergraduate teaching and student-centered learning
• Excellent communication and interpersonal skills
• Demonstrates knowledge of, sensitivity to, and ability to work effectively with, the educational needs of individuals and groups with a diverse range of identities, cultures, backgrounds, and abilities
• Evidence of responsiveness to and understanding of the racial, socioeconomic, academic, and cultural diversity of Adams State University’s student population, including students with different abilities (e.g. physical and or learning) as these factors relate to the need for equity-minded, inclusive practices within the classroom
• Demonstrated commitment to honesty, efficacy, and collaboration.
• Demonstrates knowledge of, sensitivity to, and ability to work effectively with, the educational needs of individuals and groups with a diverse range of identities, cultures, backgrounds, and abilities

Coordinator

• Oversee curriculum planning and program management by updating courses, emphases, and requirements for majors and minors.
• Conduct research and develop proposals for new emphases, certificates, and elective courses to expand program offerings and meet emerging student and workforce needs.
• Coordinate advising for students of diverse backgrounds.
• Lead recruitment and outreach efforts for prospective and current students through campus events, classroom presentations, and partnerships with high school counselors, coaches, and community stakeholders.
• Build and sustain partnerships with community organizations to provide experiential learning opportunities such as internships, field trips, and guest lectures.
• Collaborate with the San Luis Valley Local Food Coalition and other local partners to strengthen community-engaged learning and student professional development.

Faculty

• Teach multiple undergraduate courses each semester, tailoring instruction to diverse student levels and learning needs.
• Build and sustain partnerships with community organizations to provide experiential learning opportunities such as internships, field trips, and guest lectures.
• Coordinate advising for students of diverse backgrounds.

Preferred Qualifications

• Ability or experience working with historically under-served and/or underrepresented populations, and first-generation college students.
• Ability or experience in the recruitment and/or retention of underrepresented students, including students of color.
• Commitment to professional development, scholarship, and service to the university and community.
• Demonstrated self-awareness of one's own cultural beliefs, perspectives, and privileges as a part of one's orientation towards teaching.
• Demonstrated decision-making that is informed by research, data, and theory and that leverages students' unique cultures, experiences, and background as strengths.
• Demonstrated background in one or more of these areas: Nutrition, Food Science, Agriculture, Culinary Arts, Family and Consumer Science
• Experience collaborating with community organizations.
• Experience using a variety of delivery methods for teaching.
• Bilingual (Spanish/English)
• ServSafe certified
• Personal and or professional cooking experience and/or instruction
• Gardening/farming experience
• Van certified
• Grant writing/management experience
• Ability or experience working with historically under-served and/or underrepresented populations, and first-generation college students.
• Ability or experience in the recruitment and/or retention of underrepresented students, including students of color.
• Commitment to professional development, scholarship, and service to the university and community.
• Demonstrated self-awareness of one's own cultural beliefs, perspectives, and privileges as a part of one's orientation towards teaching.
• Demonstrated decision-making that is informed by research, data, and theory and that leverages students' unique cultures, experiences, and background as strengths.

Salary and Benefits

The pay range for this position is $45,502-$64,163 commensurate with experience and education. In addition to salary, Adams State University offers a competitive benefits program including medical, dental, vision, disability insurance, flexible spending accounts, life insurance, and retirement savings plans. For detailed benefits information please visit https://www.adams.edu/hr/benefits/ Opportunities for supplemental contracts may be available.

How to Apply:

All interested candidates must submit application materials electronically through Adams State University’s Workday application portal.

No other format of application material will be accepted.

Required Documents Cover letter, curriculum vitae, teaching statement, informed response, graduate transcripts, and three references.

Completed applications should include the following:

• A detailed cover letter of application addressing teaching interest/experience as well as how professional interests and goals align with Adams vision and values.
  • We encourage applicants to discuss their commitment to scholarly and/or creative excellence.
  • Additionally, we seek to learn how scholarly excellence is interwoven with their approach to service, teaching, mentoring, and affirming diverse perspectives.
• Curriculum vitae
• Teaching Statement: (include sample course syllabi) in addition to describing your approach to teaching in general, please address the following questions:
  • What do you feel are the best strategies for supporting students who have been historically marginalized in (enter discipline)?
  • What role should faculty play in student success?
• Informed Response regarding Adam State’s Commitment to People, Place and Perspective.
  • People: An understanding of, and commitment to, the people who study, work, lead and help or have helped shape our university.
  • Place: An understanding of our university's geographical and historical context within the San Luis Valley region and commitment to the unique opportunities and responsibilities that come with being part of this place.
  • Perspective: An understanding of the intersecting perspectives that define our university’s resilience, grit, strength, and innovation from being a low-income, first-generation, and Hispanic-serving, rural anchor university and commitment to intentionally supporting individuals who possess these characteristics.

  Please address the following:

  • Your understanding of Adams State’s history, the people who occupy it, and the place in which it is located and how you will contribute to our unique university environment.
  • Articulate how your understanding of our location in the San Luis Valley, with its unique challenges, and its realities, such as scarce resources, rurality, the land and geography, and current and historical occupants will be manifested in your approach to teaching, research, and service.
  • Share your understanding of the unique characteristics that make up our university such as First-Generation, Low-Income, Hispanic Serving, and being a rural anchor university, and how those perspectives influence your role as a faculty member. Please give specific examples from your experiences in the classroom, or in your teaching and mentoring experience(s), or other relevant experiences from your life that inform your perspective(s).
• References: name, job title, and contact information (email, phone).

For full consideration, applications should be received by 5/30/2026. Review of applications will begin immediately after this date.

The position will remain open until filled. Applications received after the priority deadline may be reviewed at the discretion of the search committee.

Contact: Kim Chacon, Director of School of Health Sciences
kchacon@adams.edu