RESPONSIBILITIES

Teaching & Learning

The successful candidate will contribute to teaching and learning activities of the School of Food Studies and Gastronomy for Postgraduate programmes in Food Studies and to degree programmes across the university as they relate to food studies. The programmes (Master by coursework and Master by Research; PhD by Research) offer theoretical and methodological tools from social sciences students need to critically analyze, reflect upon, and intervene in contemporary social issues related to the transformations of food cultures and food systems. Teaching and learning activities will relate to theories and methods both in social sciences and food studies.

• Undertakes teaching related duties such as design, preparation and development of teaching materials; conduct classes/lectures, tutorials; consultation with students, invigilation, marking and assessment;
• Supports research projects, scholarship for and supervise postgraduate students in Food Studies programmes;
• Contributes to the curriculum and curriculum development in support of the Postgraduate programmes in Food Studies and to degree programmes across the university as they relate to food studies;
• Establishes and maintain high standards of teaching and effective learning to meet the University’s teaching and learning expectations

Research

The successful candidate will join the group “Food Studies” of the Centre for Asian Modernization Studies (CAMS) and the Chair of “Food Studies: Food, Cultures and Health”. CAMS is a research centre developing collaborations between fellow researchers within the Faculty of Social Sciences and Leisure Management of Taylor’s University, and CNRS-CERTOP of University of Toulouse (France) with which a collaboration is established in this field. The objective is to work in partnership with various stakeholders:

• Academicians from social sciences and other disciplines related to Asian compressed modernization and Food Studies;
• Societal and industrial actors from government officials, non-governmental organizations (profit and non-profit), industry professionals and practitioners.

Research activities and responsibilities:

• Participates in existing and ongoing research activities based on the Asian Food Barometer and the Social Behavioral Laboratory, Centre of Human Excellence and Development - including undertaking research projects, conference presentations, journal or book publications and relevant community work – examining modernization of food consumption across the Asian region;
• Participates in the organization of public events and conferences that contribute to the high profile and visibility of the Food Studies Research Area and Programmes;
• Participates to the development of and the thematical expansion of the research related to Food Studies;
• Seeks and secures competitive external funding for research activities and scholarship in the field of food studies (or related disciplines with a focus on Food Studies) as co-researcher and main researcher;
• Achieves the specified set of research outcome targets for Senior Lecturer/Associate Professor level of appointment.

Administration and Other Activities

• Undertakes and contribute in administrative responsibilities and services such as attending departmental meetings, participate in committees and working groups within the Department, School, Faculty and the University;
• Contributes to and design ongoing and emergent initiatives aimed at strengthening the food studies programmes and university-wide food studies initiatives;
• Builds linkages and maintain relationships with external institutions and organizations, such as culinary schools and external organizations/professional bodies in academic related matters;
• Any other duties that may be required from time to time as directed by the Head of School.

REQUIREMENTS

1. Possesses a minimum of a Ph.D. in Social Sciences and whose research engages questions linked to food cultures and food systems with demonstration of a minimum of cumulative seven years of university-level teaching or industry experience, inclusive of curriculum development and the graduation of at least two PhD students;
2. Demonstrates research and academic excellence evidenced by at least seven publications in ISI or Scopus journals in the last five years on topics related to food cultures and food systems;
3. At least H-Index of two;
4. Experience in developing teaching methodologies and materials, including the effective use of IT technologies in the facilitation of teaching and learning;
5. Experience of securing and working on research projects and activities or experience of professional practice/consultancy work, including evidence of secured research and/consultancy grants as a Principal Investigator worth a minimum cumulative RM75,000;
6. Demonstrate links to relevant external organizations (governmental and non-governmental) and/or the industry;
7. Capacity to work with international partners and people from diverse social and cultural backgrounds;
8. Commitment to collaborate across interdisciplinary teams across multiple institutions.