Food, Agricultural and Natural Resource Sciences, College
Open Until Filled
Required: Ph. D. in Food Science, Food Chemistry or related
Preferred: Experience in food chemistry, chemistry or engineering
research. The successful applicant's background or experience should
include protein analysis, protein separation on Pulse Field Gel
Electrophoresis, FTIR and Differential Scanning Calorimetery.
- Participate in the design, implementation, and evaluation
of experiments on egg protein aggregation in the dry and semi-moist
- Control and evaluate expenditure of research funds with PI.
- Conduct review of literature in the field in which the research is
- Coordinate the work of students on the project and oversee final
- Develop and supervise the development of methods, techniques,
instrumentation, and devices needed to carry out the research project.
- Analyze and evaluate research results.
- Review progress reports written by subordinates.
- Write comprehensive progress reports and final reports on completion of
- Author and coauthor manuscripts for publication and/or presentation at
- Draft proposals to funding agencies to procure funds for new projects.
This Post-Doctoral Research Associate (job code # 9546)
position is a 100% time, 12-month (A) annual renewable appointment.
Renewal is dependent on funding and satisfactory performance.
Post-Doctoral Research Associate appointments at the University of
Minnesota are limited to three years. The appointment provides access to
University health and vacation benefits.
This position is in the Department of Food Science and Nutrition. The
mission of the Department is to conduct research, provide knowledge, and
develop skills to improve food and health. The integration of nutrition
and food science has provided an exceptional opportunity for the
Department to capitalize on the intersection of the areas of health
systems and food production. The Department plays a unique and important
role in meeting human needs by training professionals and providing
service in the fields of nutrition and food science. Many faculty
members in the Department are nationally recognized scholars in a wide
range of nutrition and food science focused areas, including, nutrition
and health/disease prevention, nutrition and society/community,
nutrition education/culture, food safety and microbiology, food
processing, food flavor and sensory studies. The Department employs 25
tenure and tenure-track faculty members and 50 professional staff
members. Current enrollment includes over 440 undergraduate majors and
over 110 masters and doctoral students.
For more information about faculty members, programs, and curriculum,
Please apply online via the Employment System at
Attach a resume/CV, cover letter and the names and contact information
of three references.
Only complete applications will be considered and reviewed.
Start date - ASAP.
For any questions or inquiries contact Professor Ted Labuza (
As an institution committed to demonstrating excellence through
diversity, the College of Food, Agricultural and Natural Resource Sciences
is committed to hiring a diverse faculty and staff, and actively
encourages candidates from historically underrepresented groups to