Shire Jobs

Job ID360294 LocationTwin Cities Job FamilyAcademic Full/Part TimePart-Time Regular/TemporaryRegular Job Code9403C Employee ClassInstr Fac/TC and Coord Cmp About the Job POSITION ANNOUNCEMENT Clinical Assistant Professor in Dietetics Practice and Counseling (80%) Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN Position: The University of Minnesota invites applications for a clinical assistant professor position (non-tenure track) in Dietetics Practice and Counseling in the Department of Food Science and Nutrition in the College of Food, Agricultural, and Natural Resource Sciences. Description: This position will be a nine-month, non-tenure-track teaching appointment that supports the mission of the Department of Food Science and Nutrition. The appointee is expected to teach courses within the Dietetics programs, with a focus on courses on clinical practice and counseling. Additionally, the appointee will engage with curriculum and program matters, should actively further the pedagogy in the dietetics discipline, mentor students for current dietetics practice, and facilitate experiential dietetics learning opportunities for students. Teaching responsibilities comprise a total of 16 semester credits per academic year at the undergraduate and/or graduate levels. The appointee is expected to mentor students in the Master's of Professional Studies (MPS) in Dietetics program and undergraduate Didactic Program in Dietetics (DPD). The appointee is expected to actively engage in developing a cultural climate where all are welcome and able to achieve their educational and professional goals; to support transforming our academic system to better help others gain access to resources necessary for success and to provide support for policies and decisions that account for and eliminate structural racism embedded in higher education. Salary and Benefits: Salary is competitive and commensurate with experience and qualifications. Benefits include participation in the University faculty retirement program, as well as optional retirement plan, group life, medical, and dental insurance plans. Detailed benefits information is available at: https://humanresources.umn.edu/benefits. Application Process: Apply on-line via the University of Minnesota Employment System at http://www1.umn.edu/ohr/employment/. For questions or inquiries about the position, please contact chair of the search committee, Kathleen Hill Gallant, PhD, RD, hillkm@umn.edu. Review of applications will begin April 8, 2024 and continue until the position is filled. Qualifications Required: Earned master's degree and current RD/RDN credential from the Commission on Dietetic Registration (CDR), with a minimum of 5 years dietetics practice work experience, including inpatient clinical practice and outpatient counseling; Teaching and/or precepting experience in undergraduate, graduate, or supervised practice programs; Availability to teach in-person on the Twin Cities campus; Strong communication and interpersonal skills, and commitment to diversity and inclusion. Preferred: Teaching experience in applied dietetics coursework in clinical nutrition and nutrition education and counseling at the undergraduate or graduate level; Experience as an instructor-of-record for undergraduate or graduate courses; Experience in developing and implementing new undergraduate or graduate courses; Familiarity with dietetics educational program accreditation requirements; Evidence of sustained excellence in effective classroom teaching and/or student mentorship; Board Certified Specialist or Advanced Practitioner Certification from CDR, NBNSC, CBDCE, or IAEDP, or experience commensurate with these qualifications; Intent to maintain active clinical dietetics practice when appointed to this position; Recent clinical dietetics practice within the past 5 years; Dietetics practice experience in working with underserved populations at disproportionately high risk of diet-related chronic disease. About the Department The Department of Food Science and Nutrition creates and shares knowledge to ensure a safe, healthy, and appealing food supply that supports the well-being and prosperity of people and the environment. The Department creates an environment welcoming of all cultural backgrounds and fosters an organizational culture of collaboration, innovation, entrepreneurship, and shared leadership. As food, health and well-being have a central place in all communities, we hold ourselves accountable to creating an academic environment that both reflects and contributes to our 21st century pluralistic society. In accordance with our history as an 1862 Land-grant university, we continue to create an environment of teaching, research and outreach that serves all communities and stakeholders with respect and dignity. The integration of food science and nutrition provides an exceptional opportunity for the Department to capitalize on the intersection of health, food culture, dietary habits, food experience, and food production. The Department plays a unique and important role training professionals and providing service in the fields of nutrition, dietetics, and food science. Faculty members in the Department are nationally and internationally recognized scholars in a wide range of nutrition and food science areas including nutrition and health, diet-based disease prevention, community nutrition, food safety and microbiology, food chemistry, food flavor and sensory studies, and food processing. The Department employs 20 tenure/tenure track faculty members and about 30 professional staff members. Current enrollments include over 270 undergraduate majors and around 100 masters and doctoral students from diverse backgrounds and cultures. Undergraduate programs include an ACEND-accredited DPD program and an IFT-approved food science program. Graduate programs include a Master's of Professional Studies (MPS) in Dietetics. The department hosts an ACEND-accredited Dietetic Internship with concentrations in Medical Nutrition Therapy, in association with MHealth Fairview and in Eating Disorders, in association with The Emily Program. The department furthermore hosts the J.J. Warthesen Food Processing Center, and the Sensory and Plant Protein Innovation centers. The Department has a history of collaboration with other units with emphasis in nutrition and/or healthcare such as the School of Public Health, the School of Medicine, the Center for Interprofessional Health, the Healthy Foods Healthy Lives Institute,, the Hormel Institute, and the Minneapolis VA Medical Center. For more information about faculty members, programs, and curriculum, see: http://fscn.cfans.umn.edu/ Benefits Working at the University At the University of Minnesota, you'll find a flexible work environment and supportive colleagues who are interested in lifelong learning. We prioritize work-life balance, allowing you to invest in the future of your career and in your life outside of work. The University also offers a comprehensive benefits package that includes: Competitive wages, paid holidays, and generous time... For full info follow application link. The University recognizes and values the importance of diversity and inclusion in enriching the employment experience of its employees and in supporting the academic mission. The University is committed to attracting and retaining employees with varying identities and backgrounds. The University of Minnesota provides equal access to and opportunity in its programs, facilities, and employment without regard to race, color, creed, religion, national origin, gender, age, marital status, disability, public assistance status, veteran status, sexual orientation, gender identity, or gender expression. To learn more about diversity at the U: http://diversity.umn.edu.