Minimum/Required Qualifications Required Qualifications for Ranks ofInstructor and Senior Instructor I: Master\'s degree in Nutrition,Foodservice, Food Science, Hospitality Management, or closely relateddiscipline or will meet degree requirement by start date. At least 2years work experience in culinary, foods/food service management, foodscience, or nutrition/dietetics A demonstrable commitment to promotingand enhancing diversity and ability to work collaboratively acrossdisciplines. Ability to work on-campus as this position cannot beperformed remotely. The ability to travel, as needed, to variouslocations, including food laboratory locations, is required, thoughanticipated to be infrequent (\<5%). Additional Qualifications for theRank of Senior Instructor I: Sustained record of exceptional teaching,advising and service, at the college- or university level, as evidencedby student evaluations of teaching. Experience in course development.Position Duties 75% \' Teaching and Advising: Teach food and nutritioncourses to undergraduate and graduate students. 15% \' CoordinationServe as the Coordinator for the Nutrition and Food service, Culinary,and Food Systems degree option (NFCFS) 10% \' Service: Participateactively as a member of the university community and one\'s professionalcommunity including administrative committees, search committees, anduniversity governance activities. Full Consideration Date 02/26/2024 Seeposting for complete list of duties and qualifications. OSU commits toinclusive excellence by advancing equity and diversity in all that wedo. We are an Affirmative Action/Equal Opportunity employer, andparticularly encourage applications from members of historicallyunderrepresented racial/ethnic groups, women, individuals withdisabilities, veterans, LGBTQ community members, and others whodemonstrate the ability to help us achieve our vision of a diverse andinclusive community.