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Iowa State University · 1 day ago

Postdoctoral Research Associate - Research in Meat Science

Ames, IA

Full-time

Onsite

New Grad, Entry Level

Iowa State University is seeking a highly motivated postdoctoral research scientist in meat science and meat and muscle proteomics. The successful candidate will lead cutting-edge research on the quality of pork and beef, generating multi-omics data and applying machine learning techniques to predict fresh meat quality.

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No H1B

Responsibilities

Generating multi-omics data (proteomic, metabolomic, and related omics such as lipidomics and/or volatilomics) from large sample libraries

Performing in-depth analysis of proteins, peptides, and small molecules in beef and pork products that vary in consumer quality

Applying machine learning techniques to predict fresh meat quality based on proteomic, metabolomic, and peptidomic profiles

Developing a more complete understanding of proteomic and metabolomic changes in postmortem muscle

Utilizing advanced computational approaches to improve the prediction of meat quality

Working independently while thriving in a collaborative environment

Demonstrating strong initiative, analytical skills, and effective communication within a multidisciplinary team

Qualification

Meat scienceProteomicsMetabolomicsMass spectrometryAnalytical chemistryFood safety systemsLeadershipCommunicationTeam collaboration

Required

Ph.D. in animal science and/or meat science or a closely related area

Preferred

Evidence of leadership in conducting research and publishing research results related to proteomics in muscle and meat

Evidence of mastery in proteomic and metabolomic data analysis, with experience in integrating multi-omics datasets (such as metabolomics, lipidomics, and volatilomics)

Evidence of mastery of protein and proteomic laboratory skills

Experience in analytical chemistry methods relevant to meat quality (e.g., mass spectrometry-based workflows)

Experience connecting chemical signatures (e.g., volatile/flavor profiles) with sensory outcomes and meat quality traits

Familiarity with food safety systems (e.g., HACCP) and/or experience in applied product development or manufacturing settings