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that will support advancing your scientific knowledge and technical career goals. Reviewing project portfolios and gaining an overview of primary aims and methodologies. Developing a deeper conceptual and
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Environmental Research and Development Program (SERDP) and the Environmental Security Technology Certification Program (ESTCP) is offering a postdoctoral fellowship. Why should I apply and what will I be doing
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mechanistic studies in nutrition health associations. https://www.ars.usda.gov/plains-area/college-station-texas-rafsru/responsive-agriculturalfood-systems-research-unit/ The research of the Responsive
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techniques to investigate off-flavor compounds in water and food systems. With mentor guidance, they will develop optimized sample preparation workflows and instrumental quantification methods to enhance
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the production, value, and safety of pecan, peach, nectarine, and plum crops. The participant will learn how to develop methods to improve control of key pecan diseases. The primary disease focus is pecan scab
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associations and plant genetics & biofortification. https://www.ars.usda.gov/plains-area/college-station-texas-rafsru/responsive-agricultural-food-systems-research-unit/ The research of the Responsive
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project objective of the research unit is to identify and develop corn germplasm with resistance to Aspergillus flavus infection and the subsequent accumulation of aflatoxin and resistance to insect damage
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will collaborate with other scientists in the unit and other institutes in the United States to help develop genetic, genomic and molecular resources for characterizing the key genes associated with
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through scientific excellence. Research Project: The overall research goal of the lab is to develop, improve, optimize, and disseminate aflatoxin biocontrol technologies to growers. This is accomplished
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multidisciplinary team within the North Central Agricultural Research Laboratory in Brookings, SD. Learning Objectives: The selected applicant will develop or enhance their knowledge and skills to evaluate how