IFMA Foodverse

Incumbent will interact with a multi-disciplinary team tasked with developing knowledge of the biochemical basis of meat quality attributes, including tenderness, lean color stability, and flavor.  Incumbent will conduct research to identify and validate novel biomarkers for meat quality attributes by integrating data from genomic, transcriptomic, proteomic, and metabolomic experiments.  Laboratory methods will include measurement of meat color and tenderness, enzyme assays, electrophoresis, PCR, and LC/MS analysis.  Data collection will occur in laboratory nd commercial environments. Incumbent will collaborate with meat scientists, geneticist, and biologists to interpret data and report findings.  This is a 2-year post-doc position.

Recent Ph.D. in meat science, muscle biology, or a closely related field is required.  Knowledge of meat quality assessment and associated laboratory techniques are required.  Previous experience with transcriptomic, proteomic, or metabolomic data collection and analysis are desireable.