The person filling this position will have teaching responsibilities assigned by the academic department head and may include serving as an academic advisor. The position engages in scholarly activities beyond those associated with teaching and is expected to demonstrate professional productivity in research, based upon the availability of resources and consistent with the mission of the University. In addition, this professional needs to possess the ability to form strong personal and professional relationships with colleagues within the university.
Montana State University values diverse perspectives and is committed to continually supporting, promoting, and building an inclusive and culturally diverse campus environment. MSU recognizes the importance of work-life integration and strives to be responsive to the needs of dual-career couples.
- Introduction to Sustainable Food/Bioenergy Systems
- Sustainable Food Systems
- Food System Resilience
- Ethnobotany
Other professional responsibilities may include:
- Scholarship related to discipline;
- Department/college/university and community service
- Undergraduate/graduate advisement
- Supervision of field experiences
- Supervision of research projects or thesis
- Collaboration on external funding opportunities with colleagues within and outside of the department.
- Terminal degree (Ed.D. or Ph.D.) in sustainable or community foods, nutrition, food manufacturing, sustainable agriculture, agroecology, or related field (ABD considered but the terminal degree must be completed by the start of the contract).
- The ability to develop knowledge of, respect for, and skills to engage with those of other cultures or backgrounds.
- Demonstrated ability to disseminate scholarship to academic and/or professional audiences.
- Experience and interest supporting effective teaching in a university classroom.
- Experience and interest supporting effective mentoring University students (graduate and undergraduate) in scholarship, research, and outreach
- Experience working with local and/or Sustainable Food systems research, programs, or evaluation.
- Experience in program planning, implementation, evaluation, and reporting.
- Demonstrated ability teaching graduate and undergraduate students inside and outside of the classroom.
- Demonstrated ability to work collaboratively with individuals, groups, and community organizations.
- Experience supporting food systems in tribal and/or rural communities.
- Possess excellent written and oral communication skills.
- Demonstrate the ability to develop an extramurally funded research program which compliments current research in the Department.
- Demonstrate potential to collaborate both within the FSNK Department and external to the Department.
- Have an appreciation of diverse constituencies and add intellectual diversity to the department.
The Sustainable Food systems option in Food Systems, Nutrition and Kinesiology draws from both the physical and social sciences in the areas of Food and nutrition, human development and family science, plant sciences, environmental sciences, ecology, sociology, and political science. We view sustainability means practices that can be continued in a similar manner with intended outcomes for the foreseeable future. It also means considering in all intersections of the food system from production, processing, distribution, retail, consumption, and waste.
We take a holistic approach to considering potential impacts on the food system, particularly as it relates to rural and indigenous Montana communities and lands. We emphasize health and consumer issues related to food production and food systems. Students gain hands-on experience in culinary fundamentals and management, organic gardening, and independent research projects. Internships are designed to provide experience with food processing, food cooperative management, alternative food distribution systems, and small business operations. Having a better understanding of the interconnections among food production, food policy, food security and health, helps prepare graduates capable of addressing interdisciplinary food system problems such as obesity, food insecurity and poverty, food safety, and loss of indigenous foods, among others.
Our college is home to a wide variety of programs that fulfill Montana’s land grant mission of providing services to the people of Montana and beyond.
- We train teachers for elementary and secondary classrooms.
- We support grandparents who are raising their grandchildren.
- We help soldiers and other professionals become teachers.
- We partner with leaders on Native American reservations to develop ways to lead healthy lifestyles and improve education for children and adults.
- We educate families on how to make healthy nutrition and physical activities choices.
The Department of Food Systems, Nutrition and Kinesiology is a group of dedicated faculty and staff whose diverse interests focus on well-being. MSU’s Department of Food Systems, Nutrition and Kinesiology believes that five domains are integrated in the fabric of human well-being:
- social
- intellectual
- physical
- economic/financial
- emotional
We hold central the belief that well-being applies to families, groups, individuals, organizations, and communities.
Montana State University values diverse perspectives and is committed to continually supporting, promoting and building an inclusive and culturally diverse campus environment. MSU recognizes the importance of work-life integration and strives to be responsive to the needs of dual career couples.
In compliance with the Montana Veteran’s Employment Preference Act, MSU provides preference in employment to veterans, disabled veterans, and certain eligible relatives of veterans. To claim veteran’s preference please complete the veteran’s preference information located in the Demographics section of your profile.
MSU’s Non-Discrimination Policy and Discrimination Grievance Procedures can be located on the MSU Website: https://www.montana.edu/hr/recruitment-hiring-onboarding/dual_career/dualcareer.html