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biotechnology, microbial bioproducts, protein, lipid and starch quality/utilization, bioprocessing, and value-added crop utilization. A fermentation pilot plant, bioprocessing pilot plant, food/ingredient
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Technician I is familiar with the theory behind and has some experience with techniques utilized in a modern biotechnology facility, including general microbiology, DNA assembly/cloning, nucleic acid
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(biotechnology, plant breeders’ rights, bioproducts, GM regulation and policy), rural communities, natural resources, and the environment (climate change, water resources, forestry, development), agri-food
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Technician II is familiar with the theory behind and has direct experience with techniques utilized in a modern biotechnology facility, including general microbiology, DNA assembly/cloning, nucleic acid
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microbiology, food chemistry and omics, food nanotechnology and emulsion science, food enzymology, lipid biotechnology, microbial bioproducts, protein, lipid and starch quality/utilization, bioprocessing, and