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provides complementary expertise in dairy fermentation, processing, nutrition (health benefits of dairy products), and sensory science. These strengths, combined with the WSU Creamery-home to the world
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successful you will also lead a research program focused on automation, energy and water use efficiency, waste mitigation, and fermentation control, and will teach undergraduate and graduate-level courses in
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Laboratory, Illinois Fermentation and Agriculture Biomanufacturing Hub (IFAB), Center for Advanced Bioenergy and Bioproducts Innovation (CABBI), Center for Digital Agriculture (CDA), Carl R. Woese Institute
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