Tufts University invites applicants for faculty positions at the Assistant, Associate or Full Professor level as part of a focused effort to further strengthen key research areas in cellular agriculture, including cultivated meat, alternative proteins, plant-based systems, and related biotechnology approaches to next generation food innovation.  Candidates will be considered at all ranks.  The anticipated start date is January 2025.  The positions will add to the University-wide programs on future foods and food innovation, and in particular the Tufts University Center for Cellular Agriculture (TUCCA). The appointments will serve to amplify and strengthen the University-wide efforts in the field of Future Foods, with a focus on cellular agriculture, plant-derived systems, and alternative proteins.  Strengths in biomaterials, tissue engineering, biology, chemistry, consumer analysis, environmental sustainability, technoeconomic analysis, nutrition, sensory analysis, bioprocess engineering, socioeconomic impact, and related areas associated with future foods and food innovation are encouraged. Additional information about the program can be found at: https://cellularagriculture.tufts.edu/.  Faculty appointments (tenure-track or related, depending on the requirements of the specific school) may be made at any of the following Schools within Tufts University:  Medical, Veterinary, Arts and Sciences, Engineering, Nutrition.

Tufts’ distinguishes itself by the interdisciplinary focus and integrative nature of its education and research programs, within the environment of both a "Research I" university and a top-ranked undergraduate institution. We offer the best of a liberal arts college atmosphere, coupled with the resources of a major research university. Home to nine graduate and professional schools across four campuses, Tufts University prides itself on its culture of cross-school partnerships.  Tufts' Medford/Somerville/Boston/Grafton campus is located in and around Boston, facilitating extensive opportunities for academic and industrial collaborations, as well as participation in the rich intellectual life of the region.

Candidates should possess an earned doctorate in a field related to future foods or a closely related discipline.  The successful candidates are expected to develop and maintain an active, highly visible, and collaborative research program and to demonstrate excellence in teaching, including core research subjects, and in mentoring both undergraduate and graduate students.  We seek applicants whose research complements our current strengths in tissue engineering, cell engineering, nutrition, consumer assessments and lifecycle analysis.  We especially encourage applicants whose expertise is in sensory analysis, nutritional analysis, technoeconomic analysis in the context of sustainability, cell engineering, bioprocess engineering, artificial intelligence, tissue systems related to experimental or computational approaches and related topics.  We seek individuals who embrace opportunities to work collaboratively among departments and schools to continue to build a leading program in future foods and food innovation across the University.