|Salary:||£35,326 to £51,799|
|Placed On:||5th August 2022|
|Closes:||30th August 2022|
Join our passionate and driven academic team - designing and delivering transformative, innovative and inspirational learning experiences that prepare students for a career in food.
We are an applied university who appreciates the importance of having a good balance of both academic and food-industry specialists to ensure we offer our students a real-world experience. Our strongly applied offer benefits from excellent partnerships with major food retailers and manufacturers and we deliver curricula that are pertinent and well-aligned with industry requirements. We have a strong working relationship with the IFST, Chartered Institute of Marketing and Association for Nutrition.
We take pride in our outstanding national student survey (NSS) scores and excellent student experience, achieved by placing the student at the centre of our curriculum design as well as by maintaining a fantastic extra-curricular food profile. We nurture strong relationships with employers and are keen to continue establishing rich connections locally, nationally and internationally for the benefit of our students.
We are looking for a lecturer or senior lecturer in food science and technology, to confidently deliver applied teaching, learning and assessment at undergraduate and postgraduate level (including on the degree apprenticeship) in two (or more) of the following areas:
In addition to contemporary knowledge in food, gained through working directly in or with the food industry (including the UK food industry), you will have:
Although higher education teaching experience would be an advantage, it isn't essential.
For this job we particularly welcome applications from minority ethnic applicants who are underrepresented in this area/ this type of job at Sheffield Hallam. We also welcome applications for job-share, part-time and flexible working arrangements.
The University may be able to sponsor the employment of international applicants in this role; this will depend on a number of factors specific to the individual applicant.
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