UC Davis has an open faculty position for a chemist that may be very attractive to some of your students or postdocs. The Department of Viticulture and Enology, the top \u201cwine\u201d department globally, is looking for a chemist. This is a chance for someone who wants to do applied chemistry on a very challenging but rewarding topic. The Department hopes to attract someone who can bring some new technology to the world of wine chemistry. The position might be best described as a natural product chemist, but with applications that include flavor and stability, but with environmental inputs, e.g. weather effects the composition of grapes, and thus the flavor of the resulting wine. Collaborations with microbiologists, plant physiologists, food engineers and sensory scientists are expected and encouraged. <\/p>\n\n\n\n
I would appreciate it if you could pass this position description along to students and postdocs in your Department who are in the job market. The deadline for full consideration is April 1, 2024<\/p>\n\n\n\n
The link for applicants to apply is here: https:\/\/recruit.ucdavis.edu\/JPF06336<\/a><\/p>\n\n\n\n UC Davis has an open faculty position for a chemist that may be very attractive to some of your students or postdocs. The Department of Viticulture and Enology, the top \u201cwine\u201d department globally, is looking for a chemist. This is a chance for someone who wants to do applied chemistry on a very challenging but… Continue reading ![\"\"](\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/1046\/files\/2024\/03\/image001.png\")
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