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postdoctoral fellow to contribute to research investigating the use of fermentation technologies to convert ice cream by-products into food-grade antimicrobials and ethanol. You will apply your understanding
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-products through fermentation. The aim is to enhance functional, nutritional, and sensory properties for health-focused food products. Engaging with Food Technologists and Flavor Chemists, you will
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the development of new and enhanced technologies that support vegetable pickling, by fermentation or acidification, in the USA, under the USDA-ARS National Program 306, Quality and Utilization of Agricultural
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