Visiting Fellow
The Ohio State University•Columbus, OH
22h•Onsite
About The Position
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.
Requirements
- 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.
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.
Benefits
- Eligible Ohio State employees receive comprehensive benefits packages, including medical, dental and vision insurance, tuition assistance for employees and their dependents, and state or alternative retirement options with competitive employer contributions.
