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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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-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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that support new markets and increased profitability for U.S. agriculture. Researchers in SBCP advance chemical, catalytic, thermal, enzymatic, and fermentative technologies to convert low-value agricultural
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