This position is located with the United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research Unit in Peoria, IL. The incumbent is responsible for conceiving, initiating, directing, and coordinating broad research programs focused on developing technologies and strategies enabling the use of proteins and other components of alfalfa in food and cosmetics applications.

Duties

Plan and conduct research to develop methods for isolation, modification of alfalfa proteins, and adaptation in food products and edible food packaging as well as ingredients for cosmetic products. Isolate and modify proteins and other components from raw feedstock and/or from industry crop processing byproducts. Develop new uses for, and new knowledge of, proteins derived from agricultural crops and co-products. Characterize alfalfa proteins in their native state, and modify them by applying chemical, physical, enzymatic, or other techniques to impart desired functionalities. Develop a fundamental understanding between processing and extent of modification, and subsequent characterization of modified products to understand the performance relationships between process parameters, structure, and functionality. Obtain fundamental information on degradation under different deleterious conditions and other physical and molecular properties. Study generated protein isolates for their functional properties and performance in targeted applications. Use methods and state of the art instrumentation, such as nuclear magnetic resonance spectroscopy, infrared spectroscopy, ultraviolet/visible spectroscopy, circular dichroism, differential scanning calorimetry, and size exclusion chromatography. Apply the principles of Life-Cycle Assessment (LCA) or similar framework to quantitatively assess the environmental and economic sustainability of developed renewable products or technologies and potential benefits. Investigate physical processing methods such as milling, steam jet-cooking, and extrusion, as well as enzymatic methods to deflavor isolated protein fractions. Develop a stakeholder base to advocate for enhancing research and enable commercialization of products to meet mandated technology transfer objectives.

Requirements

• You must be a US Citizen or US National.
• Males born after 12/31/1959 must be Selective Service registered or exempt.
• Subject to satisfactory adjudication of background investigation and/or fingerprint check.
• Successful completion of a 3- year probationary period.
• Direct Deposit: Per Public Law 104-134 all Federal employees are required to have federal payments made by direct deposit to their financial institution.
• Successfully pass the E-Verify employment verification check. To learn more about E-Verify, including your rights and responsibilities, visit E-Verify at https://www.e-verify.gov/.

Qualifications

Applicants must meet all qualifications and eligibility requirements by the closing date of the announcement including specialized experience and/or education, as defined below. Basic Qualification Requirements Chemistry Series, 1320: https://www.opm.gov/policy-data-oversight/classification-qualifications/general-schedule-qualification-standards/1300/chemistry-series-1320/ A. Degree: physical sciences, life sciences, or engineering that included 30 semester hours in chemistry, supplemented by course work in mathematics through differential and integral calculus, and at least 6 semester hours of physics. OR B. Combination of education and experience: course work equivalent to a major as shown in A above, including at least 30 semester hours in chemistry, supplemented by mathematics through differential and integral calculus, and at least 6 semester hours of physics, plus appropriate experience or additional education. Food Technology Series, 1382: https://www.opm.gov/policy-data-oversight/classification-qualifications/general-schedule-qualification-standards/1300/food-technology-series-1382/ A. Degree: food technology, or dairy technology, microbiology, biology, chemistry, physics, or a related discipline or field of biological or physical science. The course work must have been comprised of at least 30 semester hours in the basic biological and physical sciences, and included at least 20 semester hours in food technology and closely related subjects, or 20 semester hours in subjects that can be applied directly to food technology. OR B. Combination of education and experience: courses equivalent to a major, including the course work specified, as shown in A above, plus appropriate experience or additional education. Additional Requirements: In addition to meeting the basic requirements for at least one of the series described above, applicants must also meet additional qualification requirements as stated below. Specialized experience is experience directly related to the position to be filled. GS-12: Applicants must have a Ph.D. or equivalent doctoral degree directly related to the duties of the position (i.e., chemistry, chemical engineering, biological engineering, agricultural engineering, food science, bioprocessing, and biochemistry) OR 1 year of specialized experience (defined below) equivalent to at least the GS-11 grade level in the Federal Service OR a combination of graduate level education and specialized experience. The specialized experience requirements for this position at the GS-12 level are: Conducting research related to alfalfa, grain hay, and/or other legume processing and utilization in foods and non-foods; AND Publishing research results in peer-reviewed scientific journals; AND Presenting research findings at scientific conferences or academic meetings, either in person or virtually. GS-13: Applicants must have 1 year of specialized experience (defined below) equivalent to at least the GS-12 grade level in the Federal Service. The specialized experience requirements for this position at the GS-13 level are: Leading group efforts and conducting independent research related to alfalfa or grain hay processing and utilization in foods and non-foods; AND Publishing research results in peer-reviewed scientific journals; AND Presenting research findings at scientific conferences and/or stakeholder meetings, either in person or virtually; AND Leading a team of research staff to accomplish research objectives. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community, student, social). Volunteer work helps build critical competencies and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience. Applicants must be available to report for duty at the time a selection is made. Selections are typically made within 30 days of the closing date of the announcement.

Education

Please see above for education qualification requirement information.

Contacts

• Address Agricultural Research Service 5601 Sunnyside Ave Beltsville, MD 20705 US
• Name: Heather Lee
• Phone: 301-956-3803
• Email: [email protected]