Associate professor - Food technology

Deadline: 15.08.2023

Norwegian University of Life Sciences

NMBU's focus is a joint effort for a sustainable future. Our university will contribute to securing the future of life, through outstanding research, education, communication and innovation.

NMBU has 1,900 employees of which about 500 phd scholarships and 6,700 students. The university is divided into seven faculties.

NMBU believes that a good working environment is characterised by diversity.

We encourage qualified candidates to apply regardless of gender, functional ability, cultural background or whether you have been outside the labour market for a period. If necessary, workplace adaptations will be made for persons with disabilities. More information about NMBU is available at www.nmbu.no.

About The Faculty of Chemistry, Biotechnology and Food Science

The Faculty of Chemistry, Biotechnology and Food Science (KBM) has about 160 employees, 50 PhD students and 500 BSc and MSc students. The faculty has 11 research groups within chemistry and biochemistry, microbiology and microbial gene technology, bioinformatics and data analysis, food science and nutrition. The Faculty has a state-of-the-art infrastructure for research and education:
A biorefinery lab, proteomics platform, fermentation lab, a murine facility, platform for studies of microbial regulation of GHG release and a small-scale pilot plant for processing of food, incl. a microbrewery. Additionally, KBM has a strong competence in enzymology, fermentation and biorefining. KBM aims at a strong research position and collaborates in networks and research projects both nationally and internationally.

For further information please follow this link.

Do you want to join Norway’s leading academic institution in Food Science?

About the position

The Faculty of Chemistry, Biotechnology and Food Science (KBM) at the Norwegian University of Life Sciences (NMBU) has a vacant permanent, position as associate professor in food technology.

KBM is the leading academic institution in Norway on research and education in Food Science with a history dating back to the 1800s. Currently, around 10 faculty members are dedicated to research and education in the field of food science. In addition, there is close collaboration between the food scientists and faculty members with a more fundamental research profile in areas such as chemistry, biochemistry, microbiology, spectroscopy, and engineering both at KBM and at The Faculty of Science and Technology. There is also a close collaboration with Nofima - the Norwegian food research institute (situated at the University Campus), from where we also have four part time Professors.

The national pilot plant food processing infrastructure FoodPilotPlant Norway, is hosted at Campus Ås. KBM operates a biorefinery, a dairy and a brewery within the facility while Nofima hosts plant, meat, and fish pilot plant as well as a packaging pilot plant and a pathogen pilot plant. The infrastructure is equipped with state-of the art processing equipment, and the faculty also maintains well-equipped laboratories dedicated to food science.

In total this is a thriving and successful research environment that is now expanding the focus on the use of modern process technology to meet the future challenges in sustainable food production

About the job

Interesting candidates have expertise in food technology with emphasis on process technology. The main research focus will be within these areas. In addition, expertise in food physics is desired.

As associate professor you will divide your time between teaching (up to 40%), administration (about 20%), while the rest of the time will be dedicated to research and innovation.

The new faculty member will be expected to produce and develop high quality research. Initiate, acquire, and conduct externally funded research projects, publish in high level journals, and have extensive international and national collaboration. We expect that candidates develop their own research focus to complement existing activities within food technology at our faculty, and the research framework of NMBU. Collaborative projects with the food industry are strongly encouraged (the faculty have a tradition for such projects) and communication of the results to the broader public is part of the job.

The new faculty member will be expected to teach and develop a selection of undergraduate and graduate level courses within the Food Science curriculum, including but not limited to the following courses: Introduction to food science & technology (for majors and non-majors), food technology, food processing, and food product development. Other courses may be developed by the new faculty member within their expertise, specifically in emerging and innovative areas of plant-based processing technologies. The candidate will be expected to recruit and advise master students.


As an associate professor at KBM you will be part of a strong research environment, both in food technology and in related fields. You will have access to large lab facilities and technicians. A PhD candidate is assigned to all new hires, and new hires get priority in the yearly equipment funding call at the faculty.

In addition to this position, we are looking to fill a position in Food Processing, the two positions will be considered in parallel with the aim of building an even stronger team with complementary competence.

Main tasks

Applicants must be committed to excellence in research and teaching and have considerable insight into the challenges met by the modern food industry. We expect successful candidates to have strong relationships with relevant industries. The successful applicant must be a dedicated teacher with a passion for student success.

Tasks allotted to the positions are:

  • Initiate and perform high quality research, education, and innovation activities, within food technology, food processing and food product development.
  • Develop, teach, and administer courses within the food science study programs.
  • Supervise Master and PhD students, as well as postdoctoral research fellows.
  • Contribute to further development of Food science research and education.
  • Initiate, acquire, and conduct externally funded research projects.
  • Publish in high-level international journals and have an internationally competitive research profile.
  • Develop national and international industrial and scientific networks.
  • Participate in administrative duties.


Applicants must hold a PhD in Food Technology. The position requires an innovative and strong academic profile with documented potential for performing high quality research, teaching, and innovation. The successful applicant should be on an upward trajectory and will be evaluated on the following criteria:

Required competence:

  • Research experience in food technology.
  • A strong scientific track record as measured by publications, success in external funding, invited keynote presentations at conferences and other relevant results. Lack of an extensive scientific track record can to some degree be replaced by experience from industrial research and innovation.
  • Documented experience from teaching undergraduate and/or graduate courses in relevant fields; supervision of master and/or PhD theses; and an interest in pedagogical innovation
    • Candidates lacking formal university qualifications in pedagogy can obtain these within a two-year period after appointment
  • Experience from and interest in innovation and collaboration with companies.
  • Good knowledge in English and Norwegian (or another Scandinavian language). Applicants that do not have knowledge in Norwegian at the time of application will be given 2 years to accomplish the required minimum level.

Required personal skills:

  • Strong commitment to excellence and the ability to do what it takes to get there.
  • Good pedagogic, oral, and written communication skills, including the ability to establish contacts and develop internal and external networks.
  • Motivation to take part in the faculty’s academic life on a daily basis and to perform common tasks and duties.
  • Willingness to contribute towards fulfilling the faculty’s strategic priorities.
  • An interest in working with interdisciplinary teams to increase knowledge about challenges related to food technology.

Remuneration and further information

The position is placed in government pay scale position code 1011 Associate Professor, salary grade (68-84) (NOK 667 700 – 996 300), depending on qualifications. Seniority Promotion in position.

We are also hiring an Associate Professor in Food Processing to strengthen our team. The two positions will be evaluated together, and we may consider complementary skills.

For further information, please contact the dean of the faculty Sigrid Gåseidnes, sigrid.gaseidnes@nmbu.no or professor Torgeir Rhoden Hvidsten (head of research), torgeir.r.hvidsten@nmbu.no

General Information to applicants


To apply online for this vacancy, please click on the 'Apply for this job' button above. This will route you to the University's Web Recruitment System, where you will need to register an account (if you have not already) and log in before completing the online application form.

Application deadline: 15.08.23

Up to ten publications of your most relevant publications must be attached to the application. If you worked with other authors on some of these publications, please explain briefly what your role was in each of them.

Applicants invited for an interview will be asked to present verified copies of diplomas and certificates.

Please note that the report from the expert committee will be sent to all applicants.

To be considered for the position, the application must contain:

NMBU wants more women in permanent scientific positions. Women are therefore encouraged to apply

According to the Norwegian Freedom of Information Act information about the applicant may be included in the public list of applicants, also in cases where the applicant has requested non-disclosure.

Apply for this job

Powered by Labrador CMS