The University of Tennessee is seeking applications and nominations for the position of Professor and Head of the Department of Food Science. This is a 12-month, tenured position with a 100% administrative appointment. The Department of Food Science is a diverse blend of scientists and engineers contributing to land-grant mission of the university. The applied and basic research focuses primarily on microbiological food safety, chemistry and process engineering of food and biomass, and food sensory science. Approximately 80 undergraduate students are enrolled in the Department’s bachelor’s degree program with concentrations in science and pre-professional. In addition, approximately 30 graduate students are enrolled in the Department’s MS and PhD programs. Extension programs focus on food processing and food safety. The Department is housed in both the Food Safety and Processing Building and the Food Science Building. Diverse activities in food science are currently accomplished by its 16 faculty members and 11 professional, support, and clerical staff on the Knoxville campus. Encouraging experiential learning in undergraduate curriculum and research, creative achievement and real-world experience is a departmental goal.