Research Scientist - Food Science Department (UTIA)
The University of Tennessee, Knoxville

Description

Research Scientist – Department of Food Science

A full-time research scientist position is available to provide professional and technical lead support of the flavor science and natural products chemistry program in the food science department. This role functions as both an independent researcher and collaborator on interdisciplinary research initiatives and serve as the lead contact responsible for new and existing projects developed under the umbrella of the larger aroma chemistry and natural products (NPs) research program.

The candidate for this role needs to express a strong interest in aroma and natural products chemistry. A portion of the research will focus on managing existing projects and the development of new agricultural waste stream utilization research initiatives including lignan de-polymerization and subsequent microbial biotransformation of the resulting NPs for the flavor, fragrance, and pharmaceutical industries.

The role is expected to spend a significant effort on conducting original research and developing proposals for external funding including NSF, USDA, and industry sponsored projects, including the development of new areas of direction for investigation. This position is expected to develop and lead new research initiatives and collaborative teams, independently design program-level experiments, successfully generate external funding, and communicate to the scientific community in the form of conferences and peer-reviewed publications.

This is a grant-funded position and is contingent upon funding of the grant and satisfactory performance.  If the funding for this position ends, this appointment will terminate on the last day of the grant contract.

Qualifications

Required Knowledge, Skills, and Abilities: 

• An understanding of the key scientific principles of natural products chemistry, microbial communities, and enzymes.
• Knowledge in data analysis and experimental design such as data interpretation, visualization, machine learning, analysis of images, and statistical analysis.
• Knowledge of analytical techniques such as HPLC, NMR, wet chemistry, microbial sequencing.
• Skilled in proposal writing and successful generation of external funding.
• Good organizational skills to adapt to fluctuating workloads while maintaining appropriate attention to detail.
• Good communications skills – verbal and written communication.
• Good interpersonal skills with the ability to work independently or as a member of a team.

Preferred Knowledge, Skills, and Abilities: 

• In conjunction with a general knowledge of natural products, data analysis, microbiology, and biochemistry, in-depth knowledge of a “broad base” integration of interdisciplinary datasets.
• Knowledge analytical techniques such as LCMS, SAFE, GCMS, CC, and organic synthesis.
• Knowledge in lignan and phenolics chemistry.
• Excellent practical laboratory skills.  Ability to troubleshoot and re-direct research initiatives, as needed.

Required Education/Experience: 

• PhD and four to five years of industry experience. Requires a proven record of securing external funding and peer-reviewed publications.

Preferred Experience: 

• Five or more years of industry experience. 

Interested applicants should apply at http://hr.utk.edu/recruitment/ and attach 1) a cover letter stating their research experience, interests and possible starting date, 2) their CV, and 3) the names, telephone numbers and e-mail addresses of three references.

Job: Research Professional
Primary Location: US-Tennessee-knoxville
Organization: Food Science Research
Schedule: Full-time
Job Posting: Mar 25, 2024, 1:25:57 PM

This job has expired.