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biomanufacturing! We are seeking a creative and motivated Postdoc to lead gas fermentation experiments in two collaboration projects with local and global partners. ABOUT THE LAB ValgepeaLab , established in 2019
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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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the structure and function of microbial communities in Antarctic marine sediments. Fermentative microorganisms play a key role in the initial anaerobic breakdown of organic polymers, supplying substrates
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well within our interdisciplinary project. What are we looking for? We are looking for a person who can work at the interface of microbial fermentation technology and real-time data analytics, so that we
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The successful candidate will work with Lu Yuyun on developing a cow-less milk through fermentation under a project on Cow-less milk made by fungi and microbes working together. The main
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Will you be part of shaping the future of fermented plant-based foods? Do you want to explore how consumers respond to novel plant-based food innovations and how consumer insights can inform product
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biological samples from humans is essential to study their health effects. Short-chain fatty acids represent small molecules derived from gut fermentation of dietary fiber and proteins, which have
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, exams, and assignments. Research projects are supported by three different USDA grants: In vitro fermentation and gut microbiome analyses of different varieties and food preparation of quinoa breeding
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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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to study their health effects. Short-chain fatty acids represent small molecules derived from gut fermentation of dietary fiber and proteins, which have physiological effects or relevance to health