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The S.J. and Jessie E Quinney College of Agriculture and Natural Resources (QANR) at Utah State University is entering an exciting era of growth and innovation. With the recent Merger of the former Colleges of Agriculture and Applies Science and the Quinney College of Natural Resources as well as the Department of Geology the college is enjoying new synergy as it is expanding both its academic reach and its impact. Corporate partners and alumni are stepping forward to support these initiatives, creating new opportunities for transformative philanthropy.
There is an opportunity for a Director of Development (Development Officer III) for the College. The position will play a pivotal role in engaging donors and partners to...
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The S.J. and Jessie E. Quinney College of Agriculture and Natural Resources at Utah State University (USU) invites applications for the Janet Quinney Lawson Endowed Chair in Colorado River Studies. The successful candidate will also serve as Director of the Center for Colorado River Studies in Utah State’s Janet Quinney Lawson Institute for Land, Water, and Air and as faculty in a research, teaching, and outreach role in one of the Quinney College’s academic departments. This flagship leadership position will situate Utah State University as a nationally and internationally recognized center for...
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The Department of Nutrition, Dietetics, and Food Sciences at Utah State University seeks dynamic applicants with outstanding research and teaching experience for a 9-month, tenure-track faculty position at the rank of Assistant Professor (50% research, 45% teaching, 5% service). The successful applicant will be expected to build on a long history of food science excellence at USU by establishing an extramurally funded and nationally recognized research program focusing on basic and/or applied meat science. Research areas may include, but are not limited to: meat and muscle biochemistry, meat processing and meat safety, and muscle growth and development. Preference will be given to individuals with the capacity to work along the interface(s) of the food...