Food & Cooking

Teaching Assistant, Foundations of Science and Science of Food and Cooking job with NEW YORK UNIVERSITY ABU DHABI

Description

The Division of Science at New York University Abu Dhabi seeks to appoint a NYU PhD candidate to assist in teaching ‘Foundations of Science and Science of Food & Cooking’ in the Spring of 2022.

Foundations of Science

Course Description: Energy & Matter

Foundations of Science 1: Energy and Matter provides a comprehensive introduction to these two fundamental concepts that are so famously unified in the equality E=mc2. Following an introduction to the physical sciences, the course focuses on velocity, acceleration, forces, and energy, while simultaneously introducing students to atoms and molecules. Chemical reactions are examined, and the energy changes associated with them are investigated via a thorough analysis of the three laws of thermodynamics. Laboratory exercises focus on the guiding principles of the scientific method and an introduction to experimental design, and scientific presentation, including technical writing. Weekly discussion sections are designed to hone proficiency at solving problems in a collaborative, team environment.

Teaching Assistant Duties:

The TA is expected to provide weekly recitation sessions (2-4 sessions , each 75 min). Providing occasional office hours to students whenever required, helping with invigilation of the mid-term exam and marking is also part of the duties.

Foundations of Science1&2 chemistry ((this role is hiring 2 people). The first role will also support the Science of Food & Cooking lab; the other is needed only for the first 7 weeks of FoS.)

Science of Food & Cooking

Course Description: Science of Food & Cooking

What is the real shape of your food? How do you define cooking on a molecular sense? Are all calories the same? Is industrial food really as diverse as it seems?

The ever-rising wave of general interest in food has helped to knock down the barriers of science and cooking, where science found its way into house-kitchen and cooking into laboratories and industrial plants in the past three decades. This course attempts to integrate some of the broad questions, as the ones given above, by taking food as a molecular architecture and its preparation as a hypothesis-driven scientific event. The answers to these questions would touch upon matters of health, nutrition, environment and ethics of eating. The laboratory sessions would complement the in-class topics by providing hands-on activities on elucidating the science of cooking, preparation of chemical cuisines and quantitative/qualitative analysis of food components in commercial food and drinks.

Teaching Assistant Duties:

  • The person is expected to assist with the biweekly labs associated with this course. The duties involve preparing the benches as required for the experiments, helping the students during the exam and cleanup afterwards.
  • There will be a total of seven labs across the 14 weeks and each lab session extends to 3-5 hours.
  • Please note, this role is hiring 1 person, who will also support FoS recitations.

Qualifications

  • Successful applicants must have a BSc degree in Chemistry. 
  • Application Instructions
  • To be considered, all applicants must submit a curriculum vitae.

If you have any questions, please email Sreekumar Pankajakshan ([email protected]).

Application Process

This institution is using Interfolio’s Faculty Search to conduct this search. Applicants to this position receive a free Dossier account and can send all application materials, including confidential letters of recommendation, free of charge.

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