Description:
This position is located in the Agricultural Research Service (ARS), Field Organization, Pacific West Area (PWA), Crops Pathology/Genetics Research Unit located in Davis, CA.
In this position, you will develop practical means to mitigate during winemaking (e.g., fermentation, processing, bottle aging) the chemical components associated with grape smoke exposure.
Requirements:
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 Requirements for Food Technology Series, 1382
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
Combination of education and experience: courses equivalent to a major, including the course work specified, as shown above, plus appropriate experience or additional education.
Basic Requirements for Chemistry Series, 1320
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
Combination of education and experience: course work equivalent to a major as shown 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.
PLEASE SEE EDUCATION SECTION OF ANNOUNCEMENT FOR THE BASIC EDUCATION REQUIREMENTS FOR THE CHEMICAL ENGINEERING SERIES, 0893
Additional Requirements
In addition to meeting the basic requirements described above and in the education section of the announcement, applicants must also meet additional qualification requirements as stated below.
GS-12: Applicants must demonstrate at least one full year of specialized experience equivalent to at least the GS-11 grade level in the Federal service or possess a Ph.D. or equivalent doctoral degree or possess an equivalent combination of graduate level education and experience. Graduate education must be directly related to the work of the position and must have equipped applicants with the knowledge, skills, and abilities necessary to do the work. Specialized experience is experience directly related to the position to be filled. The specialized experience requirements for the GS-12 level of this position are: Conducting research focused on physical and chemical processes in food production; developing methods to quantify chemical composition in food products; investigating extraction mechanisms during food processing across environmental and genotypic factors (i.e., seasonal and cultivars); developing statistical models to predict extraction mechanisms during food processing; evaluating a range of techniques to remove unfavorable chemical components in food products during processing; utilizing sensory evaluations of finished food products in conjunction with multivariate analyses to evaluate amelioration techniques and classify quality attributes.
GS-13: Applicants must demonstrate at least one full year of specialized experience equivalent to at least the GS-12 grade level in the Federal service. Specialized experience is experience directly related to the position to be filled. The specialized experience requirements for the GS-13 level of this position are: Leading a team to conduct research focused on physical and chemical processes in food production; developing methods to quantify chemical composition in food products; investigating extraction mechanisms during food processing across environmental and genotypic factors (i.e., seasonal and cultivars); developing specialized technology and equipment for the targeted removal of unfavorable chemical components in food products; conducting statistical prediction models to gain insight in extraction mechanisms during food production; evaluating a range of techniques to remove unfavorable chemical components in food products during processing; utilizing sensory evaluations of finished food products in conjunction with multivariate analyses to evaluate amelioration techniques and classify quality attributes; developing approaches for performance optimization for these aforementioned processes; authoring scientific publications and presenting at professional/stakeholder meetings to communicate results effectively to the scientific and grower communities.
To further support your qualifications, it is strongly recommended that you submit a one-page abstract of your MS thesis and/or Ph.D. dissertation. Failure to do so could result in loss of your consideration/referral. Also, please submit a list of names, addresses, and phone numbers of persons familiar with your stature, contributions, recognition; any honors or awards received; memberships in professional or honor societies; invitations to make presentations at scientific/technical meetings; scientific society office and committee assignments; presentations (other than invitation); and publications.
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.
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.
Mar 11, 2024;
from:
usajobs.gov