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Faculty Position in Food Innovation, Nutrition and Health (FINH)
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Applications are invited for the position of Assistant Professor or Associate Professor, depending on the experiences, in Food Innovation, Nutrition and Health [FINH] Academic Program, Department of Food, Agriculture and Natural Resources (FANR), School of Environment, Resources and Development (SERD) at the Asian Institute of Technology (AIT), Pathumthani, Thailand. The Asian Institute of Technology (AIT), established in 1959, is an autonomous, non-profit, international postgraduate institution dedicated to advancing technological change and sustainable development in the Asia-Pacific region. AIT offers Master’s and Doctoral degrees, diploma, and certificate programs across three Schools, complemented by non-degree professional programs. With a strong focus on research, higher education, and outreach, AIT has emerged as a leading regional hub actively collaborating with governments, industry partners, and top global universities. Serving a vibrant community of over 2,000 students from across Asia and beyond, the Institute brings together faculty, researchers, and learners from more than 45 nationalities, fostering a unique multicultural environment. Its beautifully landscaped residential campus, located 42 kilometers north of Bangkok, provides an inspiring setting for academic excellence, innovation, and collaboration. The Food Innovation, Nutrition and Health (FINH) Academic Program, offered by the Department of Food, Agriculture and Natural Resources at AIT, provides a unique blend of academic and research activities addressing contemporary challenges in food systems. The program focuses on critical issues such as food and nutrition security, non-communicable diseases (NCDs), nutritionally enhanced foods, food toxicology, food safety, quality control, and value addition. In particular, FINH emphasizes underexplored areas, including the need to maximize resource utilization, integrate global supply chain strategies, and ensure food safety and nutrition security across the entire food system, while also advancing the development of functional foods and adopting a One Health approach. Through its interdisciplinary curriculum, the program encompasses food science innovation, human and public health nutrition, metabolomics, alternative food ingredients and production systems, food processing and technology, food safety standards and legislation, and consumer behavior and perception studies. By aligning its teaching and research with national priorities, international agendas, and industry needs, FINH equips graduates with holistic knowledge and problem-solving skills. Students are prepared not only for leadership roles in the food processing industry, but also in pharmaceuticals, nutraceuticals, bioprocessing, biomedical sciences, and biotechnology, making the program a dynamic platform for addressing emerging global challenges in food, health, and sustainability. Duties/Responsibilities The appointment of a faculty member specializing in Nutrition and Health is of strategic importance to the Asian Institute of Technology (AIT), particularly within the rapidly growing Food Innovation, Nutrition, and Health (FINH) program. As the program continues to attract a diverse body of students from across Asia and beyond, there is a pressing need to strengthen its academic foundation with expertise that bridges food science, human health, and sustainable diets. This position will not only enhance the quality of teaching and research in nutrition and health but also support the program’s mission to address pressing global challenges, such as non-communicable diseases, food insecurity, and the demand for functional and innovative food products. Moreover, the faculty will play a pivotal role in building partnerships with governments, industry, and international organizations, positioning AIT as a regional leader in advancing evidence-based solutions that link food innovation with human health and well-being. Candidates should have demonstrated knowledge and expertise in food systems and a strong background in Food Science and Technology, Nutrition and Dietetic Science, Biological/ Health Sciences and or a related discipline. Applicants should demonstrate how their proposed research/teaching program can train a new workforce focused on convergence of technology, consumer needs, sustainability, health systems and/or other emerging frontiers. The successful candidate is expected to create an innovative teaching and research program that addresses at least one of the following areas: Human Nutrition and Public Health, Epidemiology and Nutrition-related Non-Communicable Diseases (NCDs). The successful candidate will be expected to design and deliver graduate-level courses in Human Nutrition, Public Health, and Nutrition-related NCDs. The candidate will contribute to the development of new curriculum modules that bridge nutrition, food science and health policy. The successful candidate is expected to teach 3-4 graduate level courses, engage in thesis research supervision of Master’s and Doctoral students, and develop a viable research program leading to publications in professional journals, take initiatives in bringing the sponsored research and developing cooperative links to develop new partnerships that enhance technology translation, and enhance linkages with other study areas for maintaining the competitive edge of FINH field of study in the region are also required. In addition, the candidate should be involved in the conduct of training programs, workshops, and other capacity development activities supported by national or international agencies both in public and private sectors. Qualifications Applicants should have a Doctorate degree related to Food Science and Technology, Nutrition and Dietetic Science, Biological/ Health Sciences and/ or a related discipline from a reputed university with some experiences in teaching and research guidance. Ability to publish in international refereed journals, excellent communication skills and experience in obtaining research grants in international competition are highly desirable. Professional expertise and relevant experience emphasizing in designing the food systems for enhanced nutrition and health will have distinct advantage. The research and/ or working experience with industry, development and/ or NGOs/ INGOs would have advantage. Benefits The initial appointment at the level of Assistant Professor or Associate Professor will be for two years and is renewable based on performance. Salary offered is regionally competitive, commensurate with qualifications and experiences. Additional benefits include provident fund, air travel for self and direct dependents, settlement grant, education subsidy for dependent children, and medical benefits according as provisioned in institute’s policy and procedure. It is also possible to earn an additional income by carrying out consulting services as provisioned in institute’s policy and procedure. Application Procedure The application deadline is 31 January 2026. Review of applications will begin immediately after the deadline and will continue until the position is filled. The selected candidate is expected to join the institute in August 2026. Please send a letter of application, including (1) curriculum vitae, (2) copies of at least five selected publications, (3) one-page professional statement describing goals and aspirations and (4) names and addresses of three referees to the following address: The Dean We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, or any other characteristics protected by law. |