Lecturer/Assistant Professor NTT of Food Studies

Adams State University seeks a dynamic educator to grow our BA in Food Studies program. The Food Studies program is an interdisciplinary degree that explores the importance and impact of food on all aspects of human existence. This degree combines academic exploration with applied and experiential learning to develop graduates who understand world and local food systems, and the complexity of the food industry. Adams State seeks an individual who is passionate about promoting health and wellness through food production and consumption, innovative approaches to agriculture and the food industry, and collaboration with community organizations. 

The Food Studies program was developed in collaboration with multiple academic programs and community organizations to meet local and regional needs. Alamosa and the San Luis Valley have a long history of agriculture production, and a vibrant local foods industry. Opportunities to learn and understand food systems from farm to table abound. This is a tremendous opportunity for the right person to use their vision to build a highly innovative program that connects students to the community and careers.

Teaching load is 12 credits per semester – teaching three courses plus one course release to coordinate the program. Teaching load will be 6 credits teaching/semester in the first year as an additional course release will be granted each semester in year one to undertake curricular revisions such as the development of stacked credentials and additional experiential learning options. A newly renovated commercial kitchen and classroom with 20 food prep stations provides a place for students to engage in experiential learning opportunities on campus. Internships and coursework promote experiential learning in the community. The coordinator role includes outreach and engagement with local and regional high schools, collaboration with local foods organizations, and oversight of the Food Studies kitchen and classroom.  The Food Studies program is housed within the School of Health Sciences. 

The Food Studies program provides an interdisciplinary education that examines the cultural, historical, economic, and environmental dimensions of food systems while equipping students with practical skills in sustainable food production, food preparation, policy, and entrepreneurship. Through experiential learning, internships, and community partnerships, graduates are prepared for diverse careers that support healthy, sustainable, and equitable food systems.  

We recognize that women and people of color are often less likely to apply to a position if they don’t match 100% of the job qualifications. Don’t let that be the reason you miss out on this opportunity! We encourage you to apply if you can demonstrate many of these skills and competencies. 

• MA or PhD in a relevant discipline. 

• Ability to establish and articulate a vision for the Food Studies program

• A strong focus on teaching

• Ability to teach the following FOOD classes: Perspectives on Food, US Food Systems, Community Food Systems, Food Lab I & II, Food Studies Internship I & II, Food Studies Capstone.

• Ability to evaluate and develop curriculum as needed

• Ability to maintain commercial kitchen, Food Studies classroom and related equipment

• Ability to collaborate and foster relationships with prospective students, local food related organizations and community partners

• Demonstrated commitment to undergraduate teaching and student-centered learning 

• Excellent communication and interpersonal skills

• Demonstrates knowledge of, sensitivity to, and ability to work effectively with, the educational needs of individuals and groups with a diverse range of identities, cultures, backgrounds, and abilities

• Evidence of responsiveness to and understanding of the racial, socioeconomic, academic, and cultural diversity of Adams State University’s student population, including students with different abilities (e.g. physical and or learning) as these factors relate to the need for equity-minded, inclusive practices within the classroom

• Demonstrated commitment to honesty, efficacy, and collaboration.

• Demonstrates knowledge of, sensitivity to, and ability to work effectively with, the educational needs of individuals and groups with a diverse range of identities, cultures, backgrounds, and abilities

• Oversee curriculum planning and program management by updating courses, emphases, and requirements for majors and minors.

• Conduct research and develop proposals for new emphases, certificates, and elective courses to expand program offerings and meet emerging student and workforce needs.

• Coordinate advising for students of diverse backgrounds. 

• Lead recruitment and outreach efforts for prospective and current students through campus events, classroom presentations, and partnerships with high school counselors, coaches, and community stakeholders.

• Build and sustain partnerships with community organizations to provide experiential learning opportunities such as internships, field trips, and guest lectures.

• Collaborate with the San Luis Valley Local Food Coalition and other local partners to strengthen community-engaged learning and student professional development.

• Teach multiple undergraduate courses each semester, tailoring instruction to diverse student levels and learning needs.

• Build and sustain partnerships with community organizations to provide experiential learning opportunities such as internships, field trips, and guest lectures.

• Coordinate advising for students of diverse backgrounds. 

• Ability or experience working with historically under-served and/or underrepresented populations, and first-generation college students.

• Ability or experience in the recruitment and/or retention of underrepresented students, including students of color.

• Commitment to professional development, scholarship, and service to the university and community.

• Demonstrated self-awareness of one's own cultural beliefs, perspectives, and privileges as a part of one's orientation towards teaching.

• Demonstrated decision-making that is informed by research, data, and theory and that leverages students' unique cultures, experiences, and background as strengths.

• Demonstrated background in one or more of these areas: Nutrition, Food Science, Agriculture, Culinary Arts, Family and Consumer Science

• Experience collaborating with community organizations.

• Experience using a variety of delivery methods for teaching.

• Bilingual (Spanish/English) 

• ServSafe certified

• Personal and or professional cooking experience and/or instruction

• Gardening/farming experience 

• Van certified

• Grant writing/management experience

• Ability or experience working with historically under-served and/or underrepresented populations, and first-generation college students.

• Ability or experience in the recruitment and/or retention of underrepresented students, including students of color.

• Commitment to professional development, scholarship, and service to the university and community.

• Demonstrated self-awareness of one's own cultural beliefs, perspectives, and privileges as a part of one's orientation towards teaching.

• Demonstrated decision-making that is informed by research, data, and theory and that leverages students' unique cultures, experiences, and background as strengths. 

All interested candidates must submit application materials electronically through Adams State University’s Workday application portal.

No other format of application material will be accepted.

In compliance with the Immigration Control Act of 1968 candidates for positions must provide proof of eligibility to work before an offer of employment can be made final.

Adams State University is committed to providing a safe and secure environment for its students, faculty, staff and visitors, and to protecting its funds, property and other assets. Well-informed hiring decisions contribute to this effort. Therefore, Adams State University has adopted a policy on background screening for its prospective, continuing, and returning employees as well as students in certain circumstances. Offers of employment will be contingent upon the completion of an acceptable background check. The information received in response to a background check will be treated as confidential to the extent provided for by law.

Title IX of the Education Amendments of 1972 and Part 106 of the Code of Federal Regulations (CFR) prohibits discrimination on the basis of sex, including in admission and employment. Inquiries about the application of Title IX and CFR 106 to Adams State University (ASU) may be directed to ASU's Office of Equal Opportunity, Director Ana Guevara, and/or to the Assistant Secretary for Civil Rights of the Department of Education. Support resources for sexual misconduct, ASU's  sexual misconduct policies, contact information for the Adams State University's Office of Equal Opportunity & Title IX, as well as a detailed  procedure for filing a grievance due to discrimination on the basis of sex may be found online at  https://www.adams.edu/administration/oeo/reporting-sexual-harassment/.  These  procedures also describe the University's response to reports and/or complaints of sex discrimination or sexual harassment.  

Adams State University is an Equal Opportunity/Affirmative Action employer. Applications are sought from all qualified persons regardless of race, color, sex, disability, and, as covered by law, veteran status. In addition, University policies prohibit discrimination on the basis of religion, national origin, ancestry, age, sexual orientation including transgender status and gender expression, marital status, and parental status.