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Organization U.S. Department of Agriculture (USDA) Reference Code USDA-ARS-SEA-2026-0267 How to Apply To submit your application, scroll to the bottom of this opportunity and click APPLY. A complete application consists of: An application Transcript(s) – For this opportunity, an unofficial...
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Organization National Energy Technology Laboratory (NETL) Reference Code NETL-Postdoc-2026-Duan How to Apply A complete application consists of: An application, including academic history, work
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), specifically the X-BRIDGE research program. Research will be in conjunction with the University of Maine and the UMaine Advanced Structural Composites Center (ASCC) and is within the area of innovative
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will include examining fiber properties such as crystallinity, pore size distribution, fiber surface content, and metal ion composition, as well as conducting laboratory-scale dye uptake trials with
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extrinsic effects on the harmonic composition and rectification of observed signals will be highlighted as topics of interest in expanding the operational relevance of these effects to higher frequency. ARL
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phyllosphere to plants subjected to abiotic stress and/or pathogen infection, (2) understanding the role of host cell wall and carbohydrate composition in microbial community assembly, (3) developing and/or
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of dairy food composition would be beneficial. Experience with data collection and analysis, and strong written and oral communication skills. Stipend $6,857.00 Monthly Point of Contact Janeen Eligibility
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related field. Degree must have been received within the past four years. Preferred skills: Experience in standard laboratory practices including making aqueous solutions of known composition; Experience
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approaches to study genes involved in crop trait regulation. Develop skills in analyzing gene function and biochemical pathways associated with plant growth, biomass composition, and crop improvement. Learn
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participate in collaborative research focused on understanding how postharvest treatments and pathogen infections influence the chemical composition, sensory characteristics, and overall quality of fresh fruits