Become a Researcher
Brief position overview:
Plan and conduct research and development projects in food product development, extrusion, sensory and instrumental measurements, curriculum development, and community outreach, etc.
Full time, fixed-term, 1-year contract (the funding for this position is available for three years. The position may be extended to up to 3 years depending on the progress).
Eligible for the Montana University System Benefits Plan
As early as October 1, 2021
Wan-Yuan Kuo, Assistant professor of Food Science, Director of MSU Food Product Development Lab, and faculty of Sustainable Food Systems Graduate Programs
Duties and Responsibilities
Working independently or with other lab members, the postdoctoral research associate will perform the following tasks for the various projects of the lab group.
- Conduct laboratory and field research and development activities; collect, analyze, and interpret data
- Prepare, write, and revise abstracts, posters, manuscripts, and other materials for publications
- Assist and mentor laboratory graduate and undergraduate students in their research and industry projects
- Oversee the upkeep, repair, and improvement of laboratory space, hardware, and software to ensure research and food safety and to enhance project productivity.
- Manage industrial service projects including communicating with the clients, preparing the testing agreements and invoices, coordinating the testing and research activities, and reporting the project progress.
- Seek funding opportunities; plan, create, write, and submit project proposals
The relative amount of time required of research associate for the various projects:
- Extrusion food processing and product evaluations (35%)
- Food product development and evaluations (35%)
- Food science curriculum development (15%)
- Community and industry outreach (15%)
- Doctoral degree in food science or related field
- Applicants must be authorized to work in the United States at the time of employment
- Experiences in food extrusion, publication, and sensory evaluation are highly preferable
- Experiences in food product development and quality testing are preferable
Screening of Applications Begins:
Immediately and continues until position is filled.
How to Apply:
Please email the following documents in one single PDF to Kelsea Hertel [email protected]
- A letter of interest with background experience
- A resume (including publication list with complete citations)
- Two listed references with their current contact information (name, title, affiliation, phone, and email information)
- Official academic transcripts
Are you interested in:
- Careers in food engineering or product development?
- Degrees in Food Enterprise or Sustainable Food Systems?
- Foods healthy for humans and the Earth?
Current research topics include:
- Culinary/nutritional properties and extrusion processing of Montana pulses
- Sensory evaluations, product and market development of new Montana fruits
- Indigenous food innovation with Native American and Senegalese communities
- Engineering Food Microstructure for Programmed Nutrition
Please send your resume or questions to Kelsea Hertel at [email protected].