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

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.