Brief description of responsibilities:  

• Principal responsibilities include teaching undergraduate courses. Candidates must have a potential or demonstrated commitment to teaching excellence, scholarly research and publication in peer reviewed journals, and academic engagement.  

Qualifications:

• Candidates for Adjunct and Assistant Professor must have a Ph.D. in Chemistry, Agricultural Chemistry, Food Chemistry or related fields in hand from an accredited institution or have an anticipated completion date of August 1, 2025 or sooner from an accredited institution.

Candidates for Associate Professor must have a Ph.D. and evidence of quality scholarship.

The information provided below are purely indicative and intended to offer a clearer understanding of the position

Details of the job position

• Programme: Bachelor in Agricultural Technologies
• Bachelor in Food Technologies
• Year: 1st
• Disciplinary Area: Chemistry, Agricultural Chemistry, Food Chemistry
• Courses (tbc): Chemistry
• Semester: Tbc
• Start date: Tbc

Description of the Disciplinary Area

Agricultural and Food Chemistry focuses on the chemical principles underlying agricultural production and food systems. It encompasses the study of the composition, structure, and properties of food and agricultural materials, as well as the chemical changes they undergo during cultivation, processing, storage, and consumption.

Key areas include the development and analysis of agrochemicals (e.g., pesticides, fertilizers), food additives, and packaging materials; the detection of contaminants and residues; the biochemistry of crops and livestock; and the chemical aspects of food safety, quality, and nutrition. The field integrates aspects of analytical chemistry, biochemistry, environmental science, and toxicology to support innovation, regulatory compliance, and sustainability in the agri-food sector.

Related programme and courses

Agricutural Technologies

• The Bachelor in Agricultural Technologies is inspired by research and designed jointly with public authorities, private companies and local communities to respond to crucial challenges that affect the sustainability of future agri-food systems. The programme aims to equip students with skills and knowledge to develop a holistic understanding of the complexity of the agricultural sector with an extensive knowledge of the biotic and abiotic factors governing the processes of food and non-food agricultural production systems, competencies to identify pathogenic agents and parasites, to evaluate product quality and to assess economic, environmental and social impacts.
• The three-year program is characterized by a strong interdisciplinary approach. The first year provides the disciplinary foundations of botany, chemistry, genetics, economics, mathematics and statistics, physics. The second and the third year ensures an in-depth understanding of production of crop and tree species, plant diseases and protection, agricultural machinery, hydraulics and agricultural water management, soil protection and amelioration, sustainability impact assessment, innovation development and deployment, use and management of new technologies. 
• Training through internships and practical work in experimental fields and greenhouses bridges theory with real-world applications, preparing graduates for agricultural sector challenges.
• The overall ambition of the programme is to build experts and professionals who will contribute and drive the transformation of the agri-food system to become more sustainable, resilient, equitable and healthy. 

Food Technologies

• The Bachelor in Food Technologies is inspired by research and designed jointly with public authorities, private companies and local communities to respond to the crucial societal challenges characterizing the food system. The programme aims to equip students with skills and knowledge to address food safety and security, food quality, sustainability in food production and consumption, nutrition and health, supply chain management, innovation development and deployment, and use and management of new technologies. 
• The three-year program is characterized by a strong interdisciplinary approach. The first year provides the disciplinary foundations of biology, chemistry, economics, mathematics and physics. The second and the third years ensure an in-depth understanding of food microbiology, food technology, law, business management, and consumer behavior. Practical training through internships and labs bridges theory with real-world applications, preparing graduates preparing graduates for challenges in the food sector. 
• The overall ambition of the programme is to train experts and professionals who will contribute to and drive the transformation of the food system to become more sustainable, resilient, equitable and healthy. 

Potential courses related to the position

Chemistry 

The course provides theoretical foundations necessary for understanding the structure of matter, in its atomic and molecular constituents. At the end of the course the students are able to:

• apply a method suitable for the scientific treatment of the phenomena;
• present and discuss the main theoretical frameworks developed in chemistry.

Agricultural Chemistry

The course provides conceptual and technical tools for the study and analysis of the physicochemical and biochemical parameters of the soil-plant system, such as the basics of soil composition and its chemical-physical and biological properties. At the end of the course the students are able to:

• correctly manage fertility in relation to territorial and agro-forestry ecosystems;
• understands at the molecular level the mechanisms that regulate the activity of soil surfaces and the functionality of agroecosystems.

Biochemestry

The main objective of the course is to give students the knowledge necessary to understand the molecular mechanisms underlying life and transformations of organic compounds. At the end of the course the students are able to:

• understand the structural characteristics of molecules of biological interest (proteins, lipids and sugars) and the functionality of enzymes;
• understand biological processes at the molecular level, the structure, properties and functions of biomolecules.

Send letter of application (max 1 page), curriculum vitae, portfolio of selected students’ works (if available), list of publications and link/PDF to maximum three papers, summary of teaching evaluations (if available), and contact information of three references to the e-mail address in the Apply for job button.