USDA-ARS Postdoctoral Fellowship in Plant Protein Research

Oak Ridge Institute for Science and Education; Peoria (IL); On-site; USD 64,000 - 86,000; Full time

Job summary

Oak Ridge Institute for Science and Education (ORISE) invites a doctoral candidate to join the USDA ARS Peoria lab for a one-year, full-time research appointment focused on protein-rich plant sources. The project offers hands-on collaboration across chemists, material scientists, plant scientists, and food engineers in a state-of-the-art setting.

The mentor-guided experience includes developing extraction procedures, evaluating protein interactions, and utilizing advanced instrumentation such as

Qualifications

• Ph.D. or doctoral candidate in chemistry, materials science, biochemistry, or related fields.
• Knowledge of food chemistry, food engineering, biochemistry, and plant physiology.
• Experience with protein purification, characterization, and structure–function relationships.

Responsibilities

• Learn to develop/extract plant proteins with high purity and desirable sensory attributes.
• Analyze structural, nutritional, and functional properties of extracted plant proteins.

Skills

Food chemistry

Biochemistry

Plant physiology

Protein purification

Structure–function

Interpersonal skills

Communication skills

Education

Doctoral degree

Job description

Organization

U.S. Department of Agriculture (USDA)

Reference Code

USDA-ARS-MWA-2026-0380

Application Deadline

10/23/2026 3:00:00 PM Eastern Time Zone

Description

Applications are reviewed on a rolling-basis.

ARS Office / Lab and Location

A research opportunity is currently available with the U.S. Department of Agriculture (USDA), Agricultural Research Service (ARS), located in Peoria, Illinois.

The Agricultural Research Service (ARS) is the U.S. Department of Agriculture's chief scientific in-house research agency with a mission to find solutions to agricultural problems that affect Americans every day from field to table. ARS will deliver cutting-edge, scientific tools and innovative solutions for American farmers, producers, industry, and communities to support the nourishment and well-being of all people; sustain our nation’s agroecosystems and natural resources; and ensure the economic competitiveness and excellence of our agriculture. The vision of the agency is to provide global leadership in agricultural discoveries through scientific excellence.

The Functional Foods Research (FFR) unit in Peoria, Illinois aims at developing bioactive food ingredients that provide health benefits; and creating value-added food and nonfood products from low value agricultural resources. Scientists at FFR develop new processing, chemical, physical, and enzymatic technologies to modify food plants and enhance the use and performance of agricultural materials.

Research Project

The ORISE participant will be a part of a collaborative research initiative focused on the processing and food applications of proteins derived from plant sources such as alfalfa and legumes. Through this appointment, the participant will gain firsthand experience in how interdisciplinary scientific approaches are used to address real-world challenges in the food industry. The participant will collaborate with chemists, material scientists, plant scientists, and food engineers to build a comprehensive understanding of the utilization of oils, proteins, and phytochemicals from major and emerging U.S. crops. The participant will have access to a state-of-the-art pilot plant for seed and food processing, along with advanced analytical instrumentation such as HPLC, texture analyzers, FT-IR spectrometers, zeta potential and particle size analyzers, differential scanning calorimeters, and supercritical CO₂ extractors. Hands-on training will be provided in the characterization of plant proteins, including assessment of secondary structure, surface charge and hydrophobicity, thermal properties, digestibility, texture profile, and other key techno-functional properties.

Learning Objectives

Under the guidance of a mentor, the participant will learn to: develop and optimize procedures for extracting plant proteins with high purity, improved color, and desirable sensory attributes; conduct analyses of the structural, nutritional, and functional properties of extracted plant proteins; characterize interactions between plant proteins and co-factors, including phenolics and volatile flavor compounds; and evaluate the effects of pre-harvest factors (e.g., light exposure) and post-harvest treatments (e.g., hydrothermal processing) on protein structure and functionality.

Mentor(s)

The mentor for this opportunity is Zi Teng ([e-mail]). If you have questions about the nature of the research, please contact the mentor(s).

Anticipated Appointment Start Date

October 2026. Start date is flexible and will depend on a variety of factors.

Appointment Length

The appointment will initially be for one year, but may be renewed upon recommendation of ARS and is contingent on the availability of funds.

Level of Participation

The appointment is full time.

Participant Stipend

The participant will receive a monthly stipend commensurate with educational level and experience. The anticipated stipend range is $74,678 annually.

Citizenship Requirements

This opportunity is available to U.S. citizens only.

ORISE Information

This program, administered by ORAU through its contract with the U.S. Department of Energy (DOE) to manage the Oak Ridge Institute for Science and Education (ORISE), was established through an interagency agreement between DOE and ARS. Participants do not become employees of USDA, ARS, DOE or the program administrator, and there are no employment-related benefits. Proof of health insurance is required for participation in this program. Health insurance can be obtained through ORISE.

Questions

Please visit our Program Website. After reading, if you have additional questions about the application process, please email [e-mail] and include the reference code for this opportunity.

Qualifications

The qualified candidate should have received or be currently pursuing a doctoral degree in one of the relevant fields.

Preferred Skills

• Knowledge of food chemistry, food engineering, biochemistry, and plant physiology.
• Knowledge and/or experience in purification, characterization, modification, and structure-function relationships of proteins, the principles of physical and chemical analyses relevant to food and nutrition, and the handling and analysis of plant tissues.
• Problem-solving skills.
• Interpersonal and teamwork skills
• Communication skills (oral and written).

Stipend

$74,678.00 Yearly

Point of Contact

Michele

Eligibility Requirements

• Citizenship: U.S. Citizen Only
• Degree: Doctoral Degree.
• Discipline(s):
  • Chemistry and Materials Sciences
  • Biophysical Chemistry
  • Chemistry (General)
  • Materials Sciences
  • Organic Chemistry
  • Polymer Chemistry
• Life Health and Medical Sciences (7 )