USDA-ARS Postdoctoral Fellowship – Food Sensory Science

Organization

U.S. Department of Agriculture (USDA)

USDA-ARS-MWA-

9/11/2026 3:00:00 PM Eastern Time Zone

Applications are reviewed on a rolling basis.

This opportunity is located in Peoria, Illinois, at the Agricultural Research Service (ARS). The Functional Foods Research (FFR) unit focuses on developing bioactive food ingredients that provide health benefits and creating value-added products from low‑value agricultural resources. The project involves improving the healthfulness and shelf life of foods containing fats and oils by:
1) developing oleogels that mimic the texture of natural fats to replace saturated fats, and
2) developing natural antioxidants and coatings to prevent lipid oxidation. The work will involve collaboration with chemists, food scientists, materials scientists, plant scientists, and food engineers using a state‑of‑the‑art pilot plant, sensory laboratory, and advanced analytical instrumentation such as GC‑MS, HPLC, rheometers, FT‑IR, and SEM.

• Screen and train an in‑house descriptive sensory panel
• Design sensory panel tests for evaluation of food products
• Evaluate physical, chemical, and rheological properties of food products developed with oleogel‑based saturated fat replacements
• Assess shelf life of foods with natural antioxidants
• Analyze results of sensory evaluations and correlate with physical and chemical analyses

Jill Moser (jill.moser)

October 2026 (start date flexible)

Initially one year, renewal possible with funding availability

Full time

The participant will receive a monthly stipend commensurate with educational level and experience, anticipated to be $74,678 annually, plus a monthly health‑insurance allowance and up to $3,000 for moving expenses.

U.S. citizens only

The qualified candidate should be currently pursuing or have received a doctoral degree in one of the relevant fields within the past year, or expected to receive the degree by 9/30/2026.

• Knowledge of food chemistry, sensory analysis, food microbiology/food safety, and food engineering
• Experience designing, running, and evaluating data from descriptive or consumer sensory panels
• Basic cooking/baking skills
• Experience with physical and chemical analyses relevant to food and nutrition

• Citizenship: U.S. Citizen Only
• Degree:
  Doctoral degree received within the last 12 months or currently pursuing
• Discipline(s):
  Chemistry and Materials Sciences (Analytical Chemistry, Bio‑organic Chemistry, Biophysical Chemistry, Chemistry (General), Materials Sciences);
  Life Health and Medical Sciences

Point of Contact:
Sara Beth