The mission of the laboratory is to conduct basic and applied research on beef, pork, lamb, poultry, and other animal products to enhance their quality and safety, and to develop technology for evaluating, maintaining, and improving safety and quality of meat and meat products. The scientist will be also be involved in developing companion preservation and processing procedures necessary to reduce microorganisms, thus fully achieving the value-added capabilities of these new technologies.
Specialized experience is experience typically in or related to the position to be filled.
Knowledge of food microbiology, including mechanisms of microbial inactivation and resistance. Knowledge of meat and food science and antimicrobial preservation and processing procedures. Ability to initiate, plan, conduct, interpret and publish independent microbiological research. Applicants will be evaluated based on the quality and extent of their experience, education, and accomplishments. This may include factors such as number of credits in directly related subjects, grade point average, relatedness of work experience, and any other evidence of ability to do the work of the position.