國立臺灣大學 農業化學系

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Graduate Research Position in Food Product Development, Montana State University

  • 2017-09-27
Graduate Research Position in Food Product Development
Montana State University
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Dr. Wan-Yuan Kuo, Assistant Professor in Food Science <wanyuan.kuo@montana.edu>
Dr. Mary Miles, Professor in Health & Human Performance <mmiles@montana.edu>
 
The Food Product Development Lab and the Nutrition Research Lab at Montana State University are co-recruiting a motivated student to conduct M.S. thesis research in food product development focusing on Montana specialty crops.
 
 
Eligibility
 
  • The student will apply for the Sustainable Food Systems M.S. program at Montana State University for Spring 2019 admission
  • Students with a bachelor’s degree or career experiences in food science, exercise and nutrition sciences, sustainable food systems, hospitality management, dietetics, crop science, biology, chemistry, chemical engineering, material sciences, and related fields are eligible to apply.
 
Preferred Qualifications
 
  • Students with documented research experiences in one of more of the following areas are preferred
  1. Food product development, particularly on pulses, baked goods, and snacks
  2. Food quality and property evaluations such as texture and sensory attributes
  3. Food metabolic property assessments via in vitro or in vivo methods
  4. Students who are passionate about developing healthy food products utilizing local specialty crops are encouraged to apply
 
Tuition and Salary Compensation
 
  • The student will receive tuition waivers and salary compensation for spring and fall 2018, and for spring 2019.
  • The student will be considered for Graduate Research or Teaching Assistantships to support the tuitions and stipends for summer 2018, summer and fall 2019.
 
Application
 
  •          Students who are interested in this position should contact Dr. Wan-Yuan Kuo with their CVs or resumes.