**Job Description**
The successful candidate will work in the Analytical Protein Chemistry program of Dr. Samira Feyzi, focusing on conducting and developing research on proteins, especially plant proteins. The position involves decision-making, problem-solving, and method development for protein extraction optimization, fractionation, purification, characterization, binding properties, modification, and application in food systems. A solid knowledge and research experience in chromatography and proteomics are required for developing instrumental methods to enhance protein functionalities in food products. The postdoctoral research associate will also work with undergraduate and graduate students.
**Skills & Abilities**
• Solid knowledge and research experience on chromatography (HPLC, UPLC, GC/MS, GC/MS-O) and proteomics.
• Experience and willingness to learn Proteomics and/or flavoramics, chromatography, and spectroscopy methods, instruments, and software.
• Well-organized.
• Experienced in working in research labs.
• Good communication skills.
• Teamwork skills.
**Qualifications**
Required Degree(s) in:
• Food Science or a closely related field (Ph.D.)
Preferred Qualifications:
• Food Chemistry/ Food Analysis (Ph.D.)
**Experience**
Other:
• Experience in proteomics and flavoromics.
• Experience in protein characterization using chromatography (HPLC; LC-MS; GC-MS; GC-MS/O), spectroscopy (FTIR, NIR, CD, and fluorescence), texture analyzer, rheometer.
• Experience in amino acid profile analysis.
• Knowledge of proteins interactions with other food macro or micro molecules.
• Research and/or industry work experience in protein ingredients.
• Lab management experience and skills.
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