Postdoctoral Research Scholar- Food Chemistry
- North Carolina State University at Raleigh
- Location: Raleigh, NC
- Job Number: 7070662
- Posting Date: Oct 6, 2020
- Application Deadline: Open Until Filled
Job DescriptionPrimary Purpose of Position
The Post Doctoral Researcher will focus on original research using various food processing and characterization techniques to design food structures for controlling digestion of food components and for improving texture of food matrices. The researcher will perform thermal, non-thermal, mechanical, and fractionation processes for the construction of innovative food structures. Analytical techniques involved in research projects from this lab include but not limited to bulk rheology, interfacial rheology, tribology, laser diffraction, dynamic light scattering, liquid chromatography, electrophoresis, X-ray diffraction, differential scanning calorimetry, thermogravimetric analysis, spectroscopic techniques (e.g. NIR, Raman, NMR), and microscopic techniques (e.g. CLSM, SEM, TEM, AFM). Moreover, this position is expected to carry out post-doc level research independently in food chemistry and related disciplines, be able to draft research manuscripts, train research students, maintain lab function and assist the faculty mentor with relevant administrative work. The postdoc will meet frequently with Dr. Haotian Zheng to discuss best practices in grant writing, manuscript preparation, and mentoring.
Duties and Responsibilities
General laboratory management including but not limited to instrument maintenance, ordering and management of supplies and work flows through the lab. Coordinates and/or conducts multiple, concurrent assignments or a multi-faceted project. Assist in preparation technical reports, grant proposal, manuscripts and presentations including development of independent research objectives. Assist in the training and mentoring of undergraduate and graduate students.
Work Schedule Monday- Friday, 8:00 am - 5:00 pm; additional hours as needed
Department Required Skills
PhD in Food Science, Food Engineering, Chemical Engineering or a closely related field awarded no more than five (5) years from initial date of postdoctoral appointment.
Scientific knowledge of food chemistry and hydrocolloid functionalities.
Technical intimacy with characterizations of rheologcial and tribological properties of food materials.
Procurement and management of laboratory supplies as well as responsible for EH&S and safety regulation compliance are required.
Strong written and oral communication skills with ability to develop manuscripts, and assist in preparation of grant proposals and presentations.
Preferred Years Experience, Skills, Training, Education
Exposure to both academic and industrial settings, experience carrying out research in a large lab with a proven track record in publication, and documented inter-institutional collaborations.
Working experience in liquid chromatography, membrane separation, supercritical fluid extraction, solvent extraction, statistical analysis of spectroscopy data, GI digestion models is desirable.