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sensors, RGB/IR cameras, video systems, insect traps, and other devices to build predictive, AI- and machine-learning based models for monitoring grain quality and detecting deterioration due to mold
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quality and consumer satisfaction. You will also apply statistical and machine-learning tools to explore how physical and chemical fiber parameters relate to dye uptake behavior, dyebath exhaustion, color
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translational vaccinology within a highly collaborative research network. Within this opportunity, you will be engaged in the following learning objectives: Applying machine-learning/AI platforms including
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USDA-ARS Postdoctoral Research Opportunity: Development of Novel Vaccines for Poultry Viral Diseases
gain proficiency in using advanced recombineering technologies to modify cloned virus genomes, learning how to apply genetic engineering techniques for the study and manipulation of viral pathogens
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, implementation of management treatments, and the use of coding and process-based models to analyze natural resource dynamics. Learning Objectives: Under the guidance of a mentor, you will build experience in plant
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-Spectrometry, and Protein Engineering Research is available within the Food Processing and Sensory Quality (FPSQ) Unit in New Orleans, LA. The research will focus on protein chemistry and mass-spectrometry
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well as exploring the application of research findings to advanced 3D models such as organoids and 3D bioprinted tissues Learning about high-content, automated phenotypic drug screening pipelines against high
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and global competitiveness of the U.S. farming industry through creation of enhanced maize genetic resources. Learning Objectives: You will gain experience within a collaborative, multi-disciplinary
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competitiveness of the U.S. cotton industry through creation of enhanced cotton genetic resources. Learning Objectives: You will gain valuable experiences and skills in a collaborative, multi-disciplinary research
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affecting the overall quality of the food products is the desired goal. Learning Objectives: Learn to investigate and resolve food safety problems related to microbial inactivation in complex food products