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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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of the agency is to provide global leadership in agricultural discoveries through scientific excellence. The fellowship is based in the Stored Product Insect and Engineering Research Unit at the USDA-ARS Center
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, food science/technology, or a closely related field). Degree must have been received within the past five years or anticipated to be received by 12/31/2026. Preferred Skills: Knowledge of molecular
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accelerating the improvement of pecan cultivars through the discovery of novel genetic variation, development of genomic-assisted management techniques, or other applications of genomic technology in pecan
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email [email protected] and include the reference code for this opportunity. Qualifications The qualified candidate should have received a Ph.D. degree in Agricultural Engineering or a
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Institute of Technology is offering a postdoctoral fellowship at Wright Patterson Air Force Base, Ohio. Why should I apply? As an Oak Ridge Institute for Science and Education (ORISE) participant, you will
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part of and gain training in a collaborative, multi-disciplinary research program incorporating chemical, biochemical, and engineering analyses aimed at development of novel biobased marketable goods
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USDA-ARS Molecular Biology Postdoctoral Fellowship in the Natural Products Utilization Research Unit
. This fellowship aims to improve crop protection from pests through the use of natural products, either by discovering safer natural pesticides or by manipulating their production in plants by genetic engineering or
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months or anticipated to be received by 9/1/2026 12:00:00 AM. Minimum Overall GPA: 3.50 Discipline(s): Computer, Information, and Data Sciences (2 ) Engineering (1 ) Life Health and Medical Sciences (4
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scientists, and food engineers to build a comprehensive understanding of the relationships between sensory properties of foods and fat replacements and their chemical, physical, and rheological properties. You