Job Code and Title

(9546) Post-Doctoral Associate - Minneapolis-Saint Paul, MN 

Post-Doctoral Associate, Food Chemistry  



Student - Professionals-in-Training  

A = 12 month  

Number of years restricted (Y)  





$28,000 Annual Base Salary  

Food Science and Nutrition (412A)  

Food, Agricultural and Natural Resource Sciences, College of  

Twin Cities  


Open Until Filled


Required: Ph. D. in Food Science, Food Chemistry or related field

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 state
- Control and evaluate expenditure of research funds with PI.
- Conduct review of literature in the field in which the research is being done.
- Coordinate the work of students on the project and oversee final results.
- 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 the project.
- Author and coauthor manuscripts for publication and/or presentation at professional meetings.
- 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, see:  

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 apply.  



Apply Here


Main Page

setstats            Copyright (C) All rights reserved under

            If you have any comments, please  send your email to