Clinical Assistant/Associate Professor-Dietetics

University of Vermont•Burlington, VT

58d•$85,000 - $90,000

About The Position

The Department of Nutrition and Food Sciences (NFS) at The University of Vermont invites applicants for the position of Clinical Assistant/Associate Professor. Rank will be determined based on prior experiences. This is a full-time (1.0 FTE) 12-month, non-tenure-track position and involves leading/directing the graduate program with an ACEND-accredited pathway. The anticipated start date is no later than January 16, 2026, but may start as soon as a qualified applicant is named. Successful candidates must have an earned doctoral degree (e.g., Ph.D., DCN.) in a relevant field, including but not limited to nutrition science, clinical nutrition, and dietetics. They must also be a Registered Dietitian Nutritionist in good standing with a minimum of three years of post-credentialing clinical experience. The position includes teaching and developing the associated graduate curriculum. Responsibilities also consist of advising graduate students, clinical research and clinical service. Dietetics faculty model academic, clinical and research expertise, in addition to innovative teaching and learning opportunities. Finally, candidates are expected to make professional contributions and engage in service. The successful candidate will demonstrate a solid commitment to accessibility, inclusiveness, and academic excellence, as reflected in the tenets of Our Common Ground. The Department of Nutrition and Food Sciences is uniquely positioned on the UVM main campus alongside the University of Vermont Medical Center allowing for close collaborations and access to medical field preceptors. There are multiple other opportunities for collaborative, team-based clinical and student research activities across our vibrant University. Some examples are the UVM Cancer Center, The OSHER Collaborative for Integrative Health, UVM Simulation Laboratory and UVM Extension. In addition to our graduate programs, Nutrition and Food Sciences faculty also interact with graduate students associated with Food Systems, Animal Biosciences, Cellular, Molecular and Biomedical Sciences, and Complex Systems. The University of Vermont is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other category legally protected by federal or state law.

Requirements

Earned doctoral degree (e.g., Ph.D., DCN.) in a relevant field, including but not limited to nutrition science, clinical nutrition, and dietetics
Registered Dietitian Nutritionist in good standing
Minimum of three years of post-credentialing clinical experience
Demonstrate a solid commitment to accessibility, inclusiveness, and academic excellence, as reflected in the tenets of Our Common Ground