Postdoctoral Associate/Research Scientist - Seafood Chemistry, Quality, and Value-Added Processing

Job Description

The Feng Research Group at Virginia Tech invites applications for a
Postdoctoral Associate or Research Scientist to lead laboratory
research on the chemistry, quality, safety, and value-added
utilization of seafood. The position is based at the Virginia
Seafood AREC in Hampton, VA, and supports federally and
industry-funded projects on Chesapeake Bay wild-caught blue
catfish, commercial clams, and other domestic seafood species. The
selected candidate will work closely with seafood processors,
extension specialists, and a multi-institutional research
team.

At the Postdoctoral Associate level the position will:

The Postdoctoral Associate will conduct laboratory research on the
chemistry, quality, safety, and value-added utilization of seafood
in the Feng Research Group at the Virginia Seafood Agricultural
Research and Extension Center (AREC) in Hampton, VA. The position
supports federally and industry-funded projects on Chesapeake Bay
wild-caught blue catfish, commercial clams, and other domestic
seafood species, and works closely with seafood processors,
Extension specialists, and a multi-institutional research
team.

Under the mentorship of the faculty supervisor, the Postdoctoral
Associate will generate nutritional, flavor, mineral, and
contaminant data that support evidence-based marketing, product
development, and Extension programming for Virginia's seafood
industry. This advances the land-grant research and Extension
mission of the College of Agriculture and Life Sciences and
Virginia Tech. The appointment is a research training position
intended to prepare the incumbent for an independent career in
academia or research.

At the Research Scientist level the position will:

The Research Scientist will lead laboratory research on the
chemistry, quality, safety, and value-added utilization of seafood
in the Feng Research Group at the Virginia Seafood Agricultural
Research and Extension Center (AREC) in Hampton, VA. The position
supports federally and industry-funded projects on Chesapeake Bay
wild-caught blue catfish, commercial clams, and other domestic
seafood species, and works closely with seafood processors,
Extension specialists, and a multi-institutional research
team.

The Research Scientist will independently lead defined research
components, manage day-to-day laboratory operations and analytical
method development, supervise research staff and students, and
contribute to grant proposals as PI or co-PI where appropriate. The
resulting nutritional, flavor, mineral, and contaminant data
support evidence-based marketing, product development, and
Extension programming for Virginia's seafood industry, advancing
the land-grant research and Extension mission of the College of
Agriculture and Life Sciences and Virginia Tech.

Responsibilities (both ranks)

• Conduct nutritional composition analyses of seafood using AOAC

official methods, including proximate composition, fatty acid
profiles (with emphasis on omega-3 fatty acids), amino acids, and
minerals.

• Characterize seafood flavor chemistry, including volatile aroma

compounds and off-flavor compounds (e.g., geosmin,
2-methylisoborneol) by GC-MS and related techniques, and
non-volatile taste compounds.

• Quantify essential minerals and contaminants of concern (e.g.,

iodine, selenium, zinc, mercury, lead, arsenic) using
ICP-OES/ICP-MS with appropriate QA/QC procedures.

• Evaluate texture, shelf life, and lipid oxidation, and support

consumer sensory studies.

• Contribute to the recovery and characterization of value-added

ingredients from fish processing byproducts (e.g., fish oil,
collagen, protein hydrolysates).

• Coordinate large-scale sample collection and data management

across sizes, seasons, and locations with industry partners.

• Analyze data, prepare peer-reviewed manuscripts, project reports,

and Virginia Cooperative Extension publications.

• Support Extension and outreach activities, including industry

training, chef workshops, and stakeholder meetings.

• Train and assist in mentoring graduate and undergraduate students

in the laboratory.

Additional responsibilities at the Research Scientist rank

• Independently lead defined research components and manage

day-to-day laboratory operations and instrument method
development.

• Supervise and mentor research staff and students.
• Contribute substantively to, and serve as PI or co-PI on, grant

proposals as appropriate.

Required Qualifications

Required qualifications at the Postdoctoral Associate Level:

• Ph.D. in Food Science, Food Chemistry, Analytical Chemistry,

Nutrition, Biological/Agricultural Engineering, or a closely
related field. PhD must be awarded no more than four years prior to
the effective date of appointment with a minimum of one year
eligibility remaining.

• Hands-on experience with chromatographic and/or elemental

analytical techniques (e.g., GC-MS, LC-MS, HPLC, ICP-OES/ICP-MS)
applied to food or biological matrices.

• Experience with sample preparation, method validation, and

quality control for quantitative analysis.

• Record of peer-reviewed publications as a lead author.
• Strong communication skills.

Required qualifications at the Research Scientist Level:

• Master’s degree, Bachelor's + 5 years post-bachelor’s experience

in Food Science, Food Chemistry, Analytical Chemistry, Nutrition,
Biological/Agricultural Engineering, or a closely related field by
the start date.

• Hands-on experience with chromatographic and/or elemental

analytical techniques (e.g., GC-MS, LC-MS, HPLC, ICP-OES/ICP-MS)
applied to food or biological matrices.

• Experience with sample preparation, method validation, and

quality control for quantitative analysis.

• Record of peer-reviewed publications as a lead author.
• Strong communication skills.
• Demonstrated ability to independently design and lead research

projects.

• Experience mentoring students or research personnel.
• Experience contributing to competitive grant proposals.

Preferred Qualifications

Preferred qualifications at the Postdoctoral Associate Level:

• Research experience with seafood, aquaculture, or other muscle

foods.

• Experience in flavor or off-flavor chemistry, including aroma

extraction (e.g., SAFE, SPME) and GC-olfactometry.

• Experience with non-targeted analysis and chemometric or

multivariate statistical tools.

• Experience with AOAC methods for proximate and fatty acid

analysis.

• Experience with sensory evaluation or consumer studies.
• Experience with food byproduct valorization or bioprocessing

(e.g., lipid, protein, or collagen extraction).

• Familiarity with rapid or non-destructive sensing methods (e.g.,

hyperspectral imaging, spectroscopy).

• Experience delivering Extension or outreach programs to industry

or community audiences.

Preferred qualifications at the Research Scientist Level:

• Research experience with seafood, aquaculture, or other muscle

foods.

• Experience in flavor or off-flavor chemistry, including aroma

extraction (e.g., SAFE, SPME) and GC-olfactometry.

• Experience with non-targeted analysis and chemometric or

multivariate statistical tools.

• Experience with AOAC methods for proximate and fatty acid

analysis.

• Experience with sensory evaluation or consumer studies.
• Experience with food byproduct valorization or bioprocessing

(e.g., lipid, protein, or collagen extraction).

• Familiarity with rapid or non-destructive sensing methods (e.g.,

hyperspectral imaging, spectroscopy).

• Experience delivering Extension or outreach programs to industry

or community audiences.

Overtime Status

Exempt: Not eligible for overtime

Appointment Type

Restricted

Salary Information

$53,550-$65,029 (PostDoc); $65,000-$75,000 (Research
Scientist)

Hours per week

40 hours per week

Review Date

11/02/2026

Additional Information

Applicants should submit:

1. A cover letter describing research experience, fit with the
position, and the rank for which they wish to be considered

2. A curriculum vitae, including the date the doctoral degree was
or will be conferred

3. Contact information for three professional references

Review of applications will begin on November 2, 2026 and continues
until the position is filled. The selected candidate must pass a
criminal background check. This is a restricted appointment;
continued employment depends on the availability of funding, the
need for services, and satisfactory performance.

For questions about the position, contact Dr. Yiming Feng at
yimingfeng@vt.edu.

About Virginia Tech

Dedicated to its motto, Ut Prosim (That I May Serve),
Virginia Tech pushes the boundaries of knowledge by taking a
hands-on, transdisciplinary approach to preparing scholars to be
leaders and problem-solvers. A comprehensive land-grant institution
that enhances the quality of life in Virginia and throughout the
world, Virginia Tech is an
inclusive community dedicated to knowledge, discovery, and
creativity. The university offers more than 280 majors to a diverse
enrollment of more than 36,000 undergraduate, graduate, and
professional students in eight
undergraduate colleges , a
school of medicine , a
veterinary medicine college,
Graduate School , and
Honors College . The university has a significant presence
across Virginia, including Blacksburg, the greater Washington, D.C.
area, the Health Sciences and Technology Campus in Roanoke, sites
in Newport News and Richmond, and numerous
Extension offices and
research institutes . A leading global research institution,
Virginia Tech conducts more than $650 million in research
annually.

Virginia Tech endorses and encourages participation in professional
development opportunities and university shared governance . These valuable
contributions to university shared governance provide important
representation and perspective, along with opportunities for unique
and impactful professional development.

Virginia Tech does not discriminate against employees, students, or
applicants on the basis of age, color, disability, sex (including
pregnancy), gender, gender identity, gender expression, genetic
information, ethnicity or national origin, political affiliation,
race, religion, sexual orientation, or military status, or
otherwise discriminate against employees or applicants who inquire
about, discuss, or disclose their compensation or the compensation
of other employees or applicants, or on any other basis protected
by law.

If you are an individual with a disability and desire an
accommodation, please contact Dr. Yiming Feng at yimingfeng@vt.edu during
regular business hours at least 10 business days prior to the
event.