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Asst. Professor (Food & Nutritional Sciences)

Department of Food & Nutritional Sciences

No. of Vacancies: 1
Application Deadline: 1 March 2026
Salary: Basic (as per UGC 7th CPC Pay Matrix). Dearness Allowance (5% of Basic) + House Rent Allowance (8% of Basic) + TA and other benefits and deductions shall be applicable as per SSSIHL norms
Note: Higher qualifications and relevant experience will be considered for higher academic levels.

Employment Type: Full-time (Women applicants only)
Campus: Anantapur Campus
Advertisement No: SSSIHL/25-26/DFNS/ACA/011

KEY RESPONSIBILITIES

TEACHING & ACADEMIC LEADERSHIP

  • Deliver lectures and foster interactive discussions in the areas of Food Science and Nutrition.
  • Create and present a course curriculum that reflects current industry trends and meets academic standards.
  • Option 1 candidates: Actively contribute to and support the department’s mission and academic objectives. Expertise in Nutrition and Metabolism, Life-Cycle Nutrition, Molecular Nutrition, Nutrition and Disease, and Public Health Nutrition is highly desirable. Additional specialization in applied areas of Nutrition, such as Sports and Fitness Nutrition, Social and Behavioral Nutrition, and related domains, will be considered an added advantage.
  • Option 2 candidates: Play a crucial role in generating new knowledge, creative teaching methods, and collaboration with industrial research. Expertise in the fields of nutrition & metabolism, food science & processing, food product development, food microbiology &safety and with a research emphasis on product, process and evaluation of foods.
  • Engage in and participate in professional development activities and stay up to date with advances in teaching and research in the specialised subject fields.

RESEARCH & INNOVATION

  • Strong research experience in the core areas, with preference given to candidates who can undertake independent research in fundamental and multidisciplinary areas of nutritional research, precision nutrition, and nutritional deficiencies and disorders.
  • Competency in applying for external funding opportunities and undertaking independent and collaborative research that translates research into action and promotes health and well-being.
  • Strong research and industrial experience in the core areas, with preference given to candidates who can undertake independent research in the fundamental and multidisciplinary areas of food and nutritional research, food product innovation and development.
  • Competency in purpose-driven food product design and formulation, and in ingredient functionality for specific conditions or disease contexts.
  • Research publications in high-impact factor, reputable international journals.

STUDENT ENGAGEMENT & MENTORSHIP

  • Provide mentorship and guidance to students to deepen their understanding of the subject matter.
  • Guide students in academic planning, research orientation, and career development.
  • Facilitate exposure to industry practices and expectations, incubation opportunities, and skill-based training programmes that support the development of their entrepreneurial initiatives and start-up activities.

INSTITUTIONAL RESPONSIBILITIES & STUDENT ENGAGEMENT

  • Participation in curricular and co-curricular activities
  • Enable experiential learning
  • Mentor students in academic and career development, including research guidance.
  • Support student engagement in competitive exams, innovation challenges, and extracurricular activities
  • Actively participate in departmental and institutional committees, contributing to academic and administrative work
  • Contribute towards NAAC-related data collection and editing

ESSENTIAL QUALIFICATIONS & EXPERIENCE

Option 1 – Core area of expertise in the fields of Food and Nutritional Sciences / Food Science & Nutrition / Nutrition and Dietetics.
Ph.D. / Post Doc in Nutritional Sciences / Specialized domains in related fields:

  • Clinical Nutrition & Dietetics
  • Public Health Nutrition / Community Nutrition
  • Functional Foods & Nutraceuticals
  • Molecular Nutrition
  • Food Science and Nutrition
  • Allied Health Sciences

Option 2 – Core area of expertise in the fields of Food and Nutritional Sciences / Food Science & Nutrition / Nutrition and Dietetics / Food Science & Technology / Food Safety & Quality Control.
Ph.D. / Post Doc in Nutritional Sciences / Specialized domains in related fields:

  • Applied & Therapeutic Nutrition
  • Food product development
  • Food Microbiology & Safety
  • Nutrition & Metabolism
  • Food Science and Nutrition
  • Allied Health Sciences
  • Master’s and Bachelor’s degree (in the same field) in Food and Nutritional Sciences / Food Science & Nutrition / Nutrition and Dietetics / Applied Nutrition / Nutrition & Food Processing / Home Science (with specialization in Food and Nutrition or an allied discipline, e.g. Community Sciences)
  • Must have cleared UGC NET/CSIR NET/SLET/SET (unless exempted as per UGC regulations for Ph.D. holders).
  • Good academic performance in relevant fields from a recognized University/Institute. Master’s degree with at least 55% (50% in case of SC/ST/OBC (non-creamy layer)/PWD).
  • Research-oriented mindset with a focus on academic excellence.
  • Research publications in high-impact factor, reputed international journals.
  • Ability to integrate modern learning tools and research methodologies.
  • Proficiency in English and the ability to mentor students effectively.
  • Commitment to SSSIHL’s code of conduct and values-based integral education system.

HOW TO APPLY

All applicants must complete the SSSIHL Employment Application form by the specified deadline.

NOTES

  • Applicants who wish to apply for more than one position should submit separate applications for each position.
  • SSSIHL reserves the right to reject incomplete or non-compliant application forms.
  • SSSIHL reserves the right to call only the requisite number of candidates for an in-person demo and/or interview after shortlisting, based on the candidate’s suitability for the vacant position.
  • There will be no personal communication with candidates except those shortlisted for the interview.
  • All applicants are required to ensure that all information submitted (resume, annexure form, and documents) is accurate and correct for scrutiny.
  • If any application is found to contain inaccurate or false information either during the employment process or after the appointment of the candidate, SSSIHL reserves the right to reject the application at any stage or to take stringent action against the employee as deemed suitable.