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texture profile analysis Microbiological shelf-life study of the final food product 6. Any other duties assigned Job Requirements: Have relevant competence in the areas of food protein chemistry, food
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Responsibilities Have relevant experience in fermentation, bioreactor optimization, and downstream processing. Have a Ph.D. degree in Food Science and Technology or Chemical Engineering, or other relevant
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proper operation and maintenance of equipment. Job Requirements: Have a degree in Food Science and Technology, Biotechnology, Chemistry, Pharmaceutical Engineering. Possessing a PhD degree will be
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) of processing (preferably in food) technologies Background in scale-up processing design, modeling, statistical analysis, and optimization. Have a degree in Food Science and Technology, Biotechnology, Chemical
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production, oral processing characterization and conduct of surveys. The position requires a strong background in food chemistry, food product development, colloidal science, sensory science as well as survey
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As a University of Applied Learning, SIT works closely with industry in our research pursuits. Our research staff will have the opportunity to be equipped with applied research skill sets
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instrumentation, material formulation, and sensory evaluation. Have a PhD or other advanced degree in Food technology and engineering or related fields. Knowledge of extrusion technology, additive manufacturing
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As a University of Applied Learning, SIT works closely with industry in our research pursuits. Our research staff will have the opportunity to be equipped with applied research skill sets
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yeast and fungi for food ingredient and biochemical production. The specific goals are: 1. Metabolic engineering of Yarrowia and Candida yeasts for organic acid production 2. Design and optimization
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. Job Requirements Have relevant competence in the areas of wet lab work, analytical instrumentation, material formulation. Have an advanced degree in bioengineering, chemical engineering, mechanical