Full Time Food Microbiology Jobs (NOW HIRING)

The Department of Food Science is seeking (2) post-doctoral research associates to work in the laboratory of Dr. Thomas Denes at the University of Tennessee. The projects involve sequencing and genomic analysis of enteric pathogens to explore the genomic diversity and gene content of the strains causing illness in Tennessee. The postdoctoral research associates will attend routine cluster surveillance meetings with TN Department of Health and may assist with outbreak investigations. Postdoctoral researchers will also have the opportunity to collaborate on projects associated with the TN Food Safety Center of Excellence.
Responsibilities
Contribute to the design, implementation, analysis, and communication of results for advanced molecular detection projects funded by the Tennessee Department of Health. Conduct sequencing and genomic analyses of enteric pathogens to characterize strain diversity and gene content associated with illness in Tennessee. Participate in routine cluster surveillance meetings with the Tennessee Department of Health and assist, as needed, with outbreak investigations. Collaborate with laboratory members and external partners on projects associated with the Tennessee Food Safety Center of Excellence. Prepare reports, presentations, and manuscripts; maintain accurate research records; and work effectively both independently and in team environments.
Qualifications
Required Qualifications
Applicants must have a PhD in microbiology, food science, epidemiology, biomedical sciences, computational biology or similarly related field. Candidates who are in the process of obtaining the degree may be considered if a defense date is set and the applicant's major advisor confirms that graduation is on track.
Preferred Qualifications
Post-doctoral applicants must have demonstrated experience (publications and/or presentations) in fields related to microbiology, genomics, or computational biology. Although experience with Linux and basic programming (e.g., Python, Bash, etc.) is preferred, we will also consider applicants who have a strong interest in learning these skills.
Work Location

• Knoxville, TN

Compensation and Benefits
Positions are full-time with benefits and available immediately. The current funding is through July 31, 2027 with the possibility of renewal depending on future funding. Salary is based on experience and qualifications according to UT policy; we will use the NIH postdoctoral stipend pay-scale as a reference.
UT market range:

• Anticipated salary range: $60,000.00 to $62,000.00
• Find more information on the UT Market Range structure here
• Find more information on UT Benefits here

Application Instructions
To express interest, please submit an application with the noted below attachments. To be assured of full consideration, completed applications with all requested materials should be submitted on or before [DATE]

• a cover letter stating the applicant's research experience, interests and possible starting date.
• CV
• The names, telephone numbers and e-mail addresses of three references.
• Please contact Dr. Thomas Denes directly with any questions at tdenes@utk.edu.

About The College/Department/Division
The Department of Food Science resides within the UTIA and adheres to the three-pronged mission of land grant universities by providing quality research, teaching and Extension, including outreach, to the citizens of Tennessee and elsewhere. The mission of the Department is "to address global problems in food safety, quality and health through fundamental and applied research, prepare graduates for the global food industry or health professional programs, and deliver effective outreach education to the citizens of Tennessee and beyond." The Department offers BS, MS, and PhD degrees. The Department currently has 15 full-time faculty members with expertise in diverse areas of food chemistry, food microbiology, food processing and engineering, and food sensory science. The successful candidate will have access to ten research and education centers located across the state and will have opportunities for collaboration within the Department and across UTIA and UTK and play an important role in the direction of growth of the Department. For more information about the Department, visit our web site
at: http://foodscience.tennessee.edu/.
About Us
The University of Tennessee, Knoxville, has shaped leaders, changemakers, and innovative thinkers since its founding in 1794. The university is home to more than 38,000 students and 10,000 statewide employees-the Volunteers-who uphold the university's tradition of lighting the way for others through leadership and service.
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