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food applications of proteins derived from plant sources such as alfalfa and legumes. Through this appointment, the participant will gain firsthand experience in how interdisciplinary scientific
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optimized. You will receive training in crop monitoring and sampling, harvesting methods, post-harvest processing, latex extraction, latex purification and concentration, and equipment operation. You will
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plus. Experience with protein samples including quantification, analysis by SDSPAGE and gel staining, chromatography or protein purification is a plus. Stipend $6,223.17 Monthly Point of Contact Sara
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, especially those planning to pursue a future PhD, DVM, or MD. Learning Objectives: Under the guidance of a mentor and in close collaboration with senior laboratory personnel, you will have the opportunity
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, reducing agricultural productivity, grain quality, and food and feed safety. The research will integrate genome sequences, genetic variation, transcriptomic profiles, functional annotations, protein
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USDA-ARS Molecular Biology Postdoctoral Fellowship in the Natural Products Utilization Research Unit
involving physiological, biochemical, and molecular experiments and the use of numerous techniques such as RNA-seq, data mining of DNA and protein sequence databases, analysis of gene function via CRISPR/Cas
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, real time PCR, protein expression, tissue culture, construction of recombinant virus, Western blotting, light and fluorescence microscopy, and flow cytometry. You may also have opportunities to use our
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USDA-ARS Molecular Biology Postdoctoral Fellowship in the Natural Products Utilization Research Unit
interactions. These directives require a multifaceted approach involving physiological, biochemical, and molecular experiments and the use of numerous techniques such as RNA-seq, data mining of DNA and protein
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physiology, molecular biology and pathology research projects. Trainings will include, but are not limited to, grapevine tissue culture, genetic transformation and genome editing, DNA/RNA/protein extractions
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to improve efficiency, yield, and performance in advanced fermentation processes Build proficiency in operating and utilizing processing equipment used in food production, such as in alternative protein