The Animal Science Department within the College of Agriculture, Food and Environmental Sciences at California Polytechnic State University (Cal Poly), San Luis Obispo, CA invites applications for a full-time, 12-month lecturer position for the 2025-26 year starting September 1, 2025.

The position involves teaching ASCI 211 Meat Science, and other courses deemed appropriate to the expertise of the individual and needs of the department. This position will also assist in the management of the Cal Poly Meat Processing Center, and act as faculty advisor to the State FFA meat judging competition, Meats Quiz Bowl team or other student extracurricular meat science activities as needed.

Candidates are expected to provide practical experience and individualized student-learning opportunities such as experiential classes, undergraduate and graduate research projects, and student internships. In a facility that utilizes equipment with the potential to cause severe injury, the position would also share the responsibility for safety training, maintenance of safety standards, red meat/poultry operations, and ethical harvesting practices.

Under the general supervision and coordination with the Department Head and Meat Processing Center Manager, this position is responsible for assisting with the management and operations of the Cal Poly Meat Processing Center (MPC) facility, including assisting with the management of the MPC’s Federal Hazard Analysis Critical Control Point (HACCP) program

In addition to responsibility for related academic courses/labs, duties may include, but are not limited to assisting poultry oversight;  oversight of student employees; assist in following all federal and state regulations and university policies; assist in the record maintenance associated with the operations of a federally inspected meat plant; performance of fabrication of carcasses into wholesale or retail cuts; supervise and/or perform the further processing of meat into value-added products such as sausage and smoke items. The candidate may need to collaborate with meat-related research projects that directly impact students' learning. Service activities will include participation in department, college, and university committees and instructionally related activities.

REQUIRED QUALIFICATIONS

Qualifications include a B.S. in Animal Science, Meat Science, or related discipline. Particular attention will be given to candidates with productive records of teaching and scholarly activity that would strengthen current department initiatives and those with strong demonstrated leadership experience and capability.

Candidates must have an understanding and at least one year of experience in the fundamental practices of meat operations including multi-species harvest techniques, carcass cutting and fabrication; operation and maintenance of equipment; smokehouse operation and further processing techniques; packaging techniques and systems; plant sanitation; and carcass meat storage techniques.

Other considerations include demonstration of effective communication and interpersonal skills. The ability to be a productive team player and to interact well with peers, students, industry, government agencies, and the general public is essential.

Demonstrated experience and commitment to student-centered learning and teaching, as well as the ability to collaboratively work in multidisciplinary settings is required. Demonstrated proficiency in written and oral use of the English language is required.

PREFERRED QUALIFICATIONS

Preference will be given to candidates with any of the following: Advanced degree in Meat Science or related discipline. Commercial meat processing experience; teaching experience in meat science. An understanding of current knowledge of federal regulations; HACCP-based inspection procedures and plant operations. 

The ability to collaborate with faculty across the College and University is desirable. Candidates with international experience or the desire to cultivate international links are preferred.

Preference will be given to those with experience working with diverse populations and fostering a collaborative, supportive and inclusive environment. Preference will also be given to those with relevant work experience and those who bring professional capabilities.