Lecturer AY - Nutrition and Food Science

Cal Poly Pomona • Pomona, CA

2d • Hybrid

About The Position

Pomona is one of three polytechnic universities in the 22-campus California State University system and among 12 such institutions nationwide. Since its founding in 1938, Cal Poly Pomona students participate in an integrative experiential learning education that is inclusive, relevant, and values diverse perspectives and experiences. With a variety of degree programs in the arts, humanities, sciences, engineering, and professional disciplines, the university is well known for its learn- by-doing approach and Teacher Scholar Model. The university is noted for its scenic and historic 1,400-acre campus, which was once the winter ranch of cereal magnate W.K. Kellogg. We acknowledge that Cal Poly Pomona resides on the territorial and homelands of the Tongva and Tataavium people who are the traditional land caretakers of Tovaangar. The university’s nearly 30,000 students are taught and mentored by the campus’s more than 1,400 faculty as part of 54 baccalaureate and 29 master’s degree programs, 11 credential and certificate programs, and a doctorate in educational leadership. As the only college of agriculture in Southern California, the Don B. Huntley College of Agriculture offers a distinctive polytechnic education that integrates hands-on learning with cutting-edge research. Students receive discipline-specific training in environments that blend academic rigor with practical application. Signature facilities include AGRIscapes-an outreach and education center featuring research plots and a functioning farm store-and the W.K. Kellogg Arabian Horse Center, which preserves the university’s historical roots while advancing equine science. The college’s six departments span animal health, nutrition, food science, plant science, and agribusiness, offering students access to projects supported by USDA grants and partnerships with local industry and government agencies. The college’s approach is characterized by high-impact practices: student-run enterprises in horticulture and apparel design, community-focused urban agriculture projects, and involvement in state and federal agricultural policy discourse. These programs foster a professional learning environment centered on sustainability, innovation, and inclusion. The department values hands-on, experiential education and prepares students for professional success in nutrition, dietetics, and food science. Offering specializations in Dietetics, Nutrition Science, Nutrition and Health, and Food Science and Technology, it blends classroom instruction with lab-based research and culinary innovation. Faculty engage in applied scholarship spanning community nutrition, food safety, and plant-based foods, and the department maintains rigorous accreditation standards from ACEND, IFT, and the Research Chefs Association-reflecting its commitment to industry relevance and academic excellence. Students benefit from teaching kitchens, sensory evaluation labs, food technology bench scale processing facilities, and nutrition counseling spaces. Engagement extends beyond the classroom through student organizations like the Foods & Nutrition Forum, Food Science Society (IFTSA), and honor societies (Phi Upsilon Omicron, Phi Tau Sigma). Co-curricular programs include internships with hospitals, government agencies, and food companies, plus study-abroad and Spanish-language Dietetics tracks. Scholarships, peer mentoring, and professional society events further support career development. Graduate students may access research assistantships and a dietetic internship, providing pathways to leadership in nutrition, public health, food industry, and academic research. The temporary faculty pool is continuously open, and positions are filled as needed, based on student enrollment and funding. Candidates may need to be available to begin teaching on short notice. The Fall term begins in late August and ends in mid-December; the Spring term begins mid-January and ends in mid-May. Opportunities for teaching during the Summer Sessions may also be available. We welcome applications from individuals who are experienced and student-centered to teach in the following subject areas: Nutrition and Health, Nutrition Education and Counseling, Metabolism, Community Nutrition, Food Service, Food Chemistry and Analysis, Sensory Evaluation, Food Safety and Food Microbiology, Food Engineering and Processing, Food Packaging, Food Product Development.

Requirements

• A Master’s degree in Nutrition, Food Science or a related discipline in the field relevant to the curriculum or related discipline.

Nice To Haves

• A Ph.D. in Nutrition, Public Health, Food Science or related discipline
• Prior teaching experience at the college or university level and ability to furnish evidence of strong teaching.

Responsibilities

• Teach assigned division courses in the department’s curriculum and serve weekly office hours based on assigned teaching unit load.
• Assignments may include in-person day, evening, and/or weekend courses, hybrid and/or fully online courses.

Benefits

• Competitive total compensation benefits package for employees and qualifying dependents, including medical, dental, vision, retirement, and tuition assistance.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level