Instructor-Fixed Term

The individual will be responsible for leading instruction for the lipid section of FSC 803 – Advanced Food Chemistry , a team-taught graduate-level course. Responsibilities include developing and delivering approximately five weeks of advanced lectures on lipid chemistry, including lipid extraction and analysis, oil processing, physical and chemical properties of lipids, lipid modification, lipid oxidation, and antioxidant strategies. The instructor will also coordinate the logistics of the lipid section, facilitate and evaluate student presentations, and contribute to exam development and grading.

The individual will be responsible for leading instruction for the protein section of FSC 803 – Advanced Food Chemistry , a team-taught graduate-level course. Responsibilities include developing and delivering approximately five weeks of advanced lectures on protein chemistry, including amino acids and peptides, protein structure and denaturation, protein quantification, chemical reactions and modification of proteins, and methods for characterizing changes in protein structure. The instructor will also coordinate the logistics of the protein section, facilitate and evaluate student presentations, and contribute to exam development and grading.