Visiting Fellow

The Department of Food Science & Technology is seeking a highly qualified Visiting Fellow for a temporary research-focused role supporting ongoing work in whole wheat milling, flour quality evaluation, and product development. The ideal candidate will hold a Master of Science or higher in Food Science or a related discipline and possess demonstrated expertise in analytical techniques, functional evaluation of wheat and flour, and pilot plant preparation of bakery and noodle products.

This role involves hands-on laboratory and pilot plant work, method development, data interpretation, and collaboration with research teams to support departmental projects.

Key Responsibilities

• Conduct milling and quality analysis of whole wheat flour using a variety of analytical methods.
• Perform particle size analysis, including image-based or laser diffraction techniques.
• Carry out Size Exclusion Chromatography (SEC) and microscopy analyses, including Confocal Laser Scanning Microscopy (CLSM), to characterize flour components.
• Measure and interpret key physical properties such as moisture, ash, damaged starch, and total starch content.
• Evaluate wheat flour functional properties using:
  • Rapid Visco Analyzer (RVA)
  • Mixograph
  • SDS-sedimentation
  • Solvent Retention Capacity (SRC)
• Assess antioxidant properties including Total Antioxidant Capacity (TAC), Total Phenolic Content (TPC), ABTS, and DPPH assays.
• Prepare and evaluate bakery and noodle products in a pilot plant environment, including:
  • Cookie and muffin formulation and production
  • Noodle suitability testing and quality assessment
• Record, analyze, and report experimental data with accuracy and clarity.
• Maintain laboratory equipment, follow safety protocols, and ensure data integrity.
• Collaborate with faculty, staff, and students to support research outcomes and project milestones.

Required Qualifications

• Master of Science (M.S.) or higher in Food Science, Grain Science, Cereal Chemistry, or a closely related field.
• Demonstrated expertise in milling processes and whole wheat flour quality evaluation methods.
• Hands-on experience with:
  • Particle size analysis
  • SEC, microscopy, and CLSM
  • Physical property testing (moisture, ash, starch)
  • Functional property instrumentation (RVA, mixograph, SDS-sedimentation, SRC)
  • Antioxidant assays (TAC, TPC, ABTS, DPPH)
• Experience producing bakery and noodle products in a pilot plant environment, including product evaluation techniques.
• Strong analytical, organizational, and documentation skills.
• Ability to work independently and within a collaborative research team.