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USDA-ARS Molecular Biology Postdoctoral Fellowship in the Natural Products Utilization Research Unit
the use of natural products, either by discovering safer natural pesticides or by manipulating their production in plants by genetic engineering or other means. You will use plant molecular biology to
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underlying genetic components, helping researchers better understand how plant genetics and fiber quality interact. You will engage in a collaborative, multidisciplinary research program spanning chemistry
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Crop Genetics Research Unit, Ames, Iowa, and National Center for Agricultural Utilization Research, Peoria, Illinois. The Agricultural Research Service (ARS) is the U.S. Department of Agriculture's chief
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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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approaches used to support reliable pathogen detection. This project aligns with IDPB’s public health mission to develop, improve, evaluate, and apply laboratory technology to detect microbial agents
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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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leadership in agricultural discoveries through scientific excellence. Research Project: The mission of the U.S. Vegetable Laboratory is: a) to improve genetic populations of vegetable crops by combining
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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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of microbial genetics and physiology to optimize fermentation strategies through novel strain development and modification of bioprocessing parameters. Learning Objectives: You will gain experience in
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will participate in research to understand biological factors that control meat quality attributes in poultry. Through genetic selection and advancements in nutrition and management practices