This postdoctoral fellowship offers a research opportunity to develop value-added ingredients from agro-industrial crops and by-products through fermentation. The project aims to improve functional, nutritional, and sensory properties of health-focused foods. Fellows will collaborate with food technologists, flavor chemists, and engineers, gaining expertise in fermentation processes, food production equipment, and scientific communication under expert mentorship.
Applicants must be U.S. citizens with a doctoral degree earned within the last 60 months or currently pursuing one in chemistry, engineering, or life/health sciences. The fellowship is full-time and requires proof of health insurance.
