Lecturer – Nutrition, Food Safety and Security, Public Health and Policy Program

Institution: Institute for Study Abroad- Butler University (IFSA-Butler) Shanghai Alliance Program

Location: Shanghai (Yangpu District), China

Position: Lecturer – Nutrition, Food Ssafety and Security, Public Health and Policy Program

Duration: Fall and Spring Terms (4 months, 3.5 hrs/week) and Summer Term (2 months, 7 hrs per week)

Program Description: 
IFSA-Butler’s Alliance for Global Education Shanghai Program is a year-round study abroad program in Shanghai China. Partnered with Shanghai University of Finance and Economics, the program primarily hosts U.S. undergraduate students for a term of study abroad that includes academic coursework, research, and language study. Four primary curriculums guide the course and fieldwork study: International Business, 21st Century City, Public Health Policy, and Intensive Chinese language.

The Public Health and Policy examines how public health policy is shaped by social, economic, and political currents and ultimately put into practice in the world’s most populous country. Students also have the opportunity to gain hands-on experience in public health and related fields by enrolling in an internship or pursuing a directed research project. Courses in the Public Health, Policy and Practice program include seminars spanning environmental studies, nutrition, political science, public health, and traditional Chinese medicine (TCM).

Description of Lecture Course:
The Alliance Shanghai: 21st Century City program seeks a part-time lecturer to teach one class per semester related to food safety, nutrition, and related systems of public health in China. Based on the qualifications of the applicant, a new course will be designed to offer within this exciting curriculum. This course will be offered once per week (3.5 hours per session) over a 14-week fall or spring term, starting in January of 2017.

With the recent development of the China Food and Drug Administration, as well as public demand for improvement in the management of food safety risks, issues of nutrition and food security permeate many Chinese policy agendas. China’s cultural and political landscapes provide an ideal context for exploring these complex and interconnected topics. This course allows students to examine how China’s regional diversity, uneven economic development, and varied dietary consumption patterns impact policy decisions and regulatory standards.

This course will ideally include the following student learning objectives:
• Increase understanding of China’s contemporary challenges and issues related to nutrition, food safety and security.
• Become aware of China’s current governmental policies and the structure s that provide governance of nutrition, food safety and security.
• Become aware of changing consumer awareness levels, impact of consumer demand for risk management, and consumer willingness to pay on nutrition, food safety and security policies and practices in China.
• Become familiar with resources available for research on China’s nutrition, food safety and security regulatory policies and practices.
• Analyze policies and practices, and evaluate a specific policy change on a particular issue of nutrition, food safety and security.
• Demonstrate understanding of the cultural considerations of nutrition, food safety and security issues.
• Strengthen research skills and academic writing skills.
• Make connections between learning in this course and other learning experiences in the Alliance for Global Education Program in Public Health Policy and Practice.

NUTRITION, FOOD SAFETY AND SECURITY
Alliance for Global Education
Public Health Policy and Practice Program

COURSE DESCRIPTION
With the recent development of the China Food and Drug Administration, as well as public demand for improvement in the management of food safety risks, issues of nutrition, food safety and security permeate many Chinese policy agendas. China’s cultural, political, and geographical landscapes provide an ideal context for exploring these complex and interconnected topics. This course allows students to examine how China’s regional diversity, uneven economic development, and varied dietary consumption patterns impact policy decisions and regulatory standards. Students explore the various issues and the work of related agencies that policy makers consider when developing systems and practices relating to nutrition, food safety and security. Consideration of changing market pressures, international trade, and the role of Chinese medicine, provides further context for these discussions.
Readings and resources from both social science and health science provide interdisciplinary perspectives to these topics. Finally, the setting of Shanghai, a city in transformation, provides a dynamic learning environment and “laboratory” for local examination of national issues.

Minimum Qualifications:
A Master’s degree in a related field is required, or a bachelor’s degree with equivalent certifications in public health policy. Professional work experience may substitute for the degree on a year for year basis. Applicants should have substantive knowledge of nutrition, food systems, and the Chinese regulatory environment for food and medicine; expertise and experience working in interdisciplinary collaborations and community engagement preferred. Must be based in Shanghai, and available for part-time lecturing (typically a once per week course, 3.5 hours per meeting, over a 14 week fall and spring semester).

Preferred Qualifications:
Preference may be given to applicants with prior teaching experience, a record of professional practice or training in nutrition or food and safety, and a professional degree in a related. Individuals with multi-disciplinary education and expertise are strongly encouraged to apply. Prior experience designing a course or teaching at the undergraduate level or above highly desired.