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-Spectrometry, and Protein Engineering Research is available within the Food Processing and Sensory Quality (FPSQ) Unit in New Orleans, LA. The research will focus on protein chemistry and mass-spectrometry
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of emerging processing and preservation interventions to control foodborne pathogens (Salmonella spp., Escherichia coli, Listeria monocytogenes) in products such as eggs, and fresh produce and food-contact
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-quality issues in bulk storage and food facilities. You will join and learn from a community of scientists and post-docs in the unit engaged in efforts to integrate and analyze data from volatile-gas
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to the USDA Food Safety Program's development of an AI-powered, publicly accessible database integrating genetic, phenotypic and biotechnological information. Successful outcomes will enhance the profitability