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Knowledge of recombinant protein expression, metabolic pathways, biochemistry, cell culture and/or fermentation. Knowledge of protein biochemistry, biophysics, conjugation techniques.
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May perform fermentation, pDNA linearization, IT reactions, tangential flow filtration and chromatography, using a variety of equipment, including 3L or 30L bioreactors, spectrum TFF systems and AKTA HPLCs.
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Degree in Chemical/Biochemical Engineering, Biotechnology, Genetic Engineering, Chemistry, Molecular Biology, Biochemistry, Microbiology, or a relevant field. Experience in the development and characterization of microbial fermentation and a good understanding of cell metabolism.
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Strong knowledge and experience in mammalian cell culture / bacterial fermentation / viral vector production operations (aseptic operations, cell biology, biochemistry, analytical techniques, bioreactor or fermenter operations.
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Functioning as a key member of the technical operations lab team through executing lab-scale process optimization and investigation support for fermentation and cell culture, including Biosafety level 2/2+ organisms.
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Possible research areas include but are not limited to fungal biology and genomics, fungal biochemistry/toxicology, forest pathology, myco-culture, and fermentation science. This tenure-track position requires that the successful candidate develop an innovative teaching program, develop a focused program of research/creative activity directed at solving issues in mycology or plant pathology relevant to Montana and the region and that addresses MSU’s Grand Challenges.
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Ph. D. in plant pathology, mycology, or related field at time of appointment. The successful candidate will also advise undergraduate and graduate students in academic and research/creative activities that relate to mycology and related programs.
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Bachelor's degree in Food Science, Food Microbiology, Biochemistry, Food Safety or Quality Assurance or a Science Degree that Included Laboratory Curriculum (i.e. Chemistry Lab, Biology lab, etc.
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Fermentation, cell culture, protein expression, upstream process, molecular biology. Hands-on expertise with cutting edge molecular biology microbiology and/or biochemistry methods and concepts.
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Bachelor's degree in Enology, viticulture, biochemistry or related field. Oversee Arrowood brand production at Oakville Cellars of 10 SKU(s) of Bordeaux varieties, including fermentation and ageing protocols and blending decisions.
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Broad biochemistry technical knowledge, including but not limited to DNA manipulation, protein expression and purification, enzyme activity assays, and knowledge of cellular pathways. Experience developing cell-free or fermentation processes is welcomed.
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The desired candidate will have a solid understanding and hands-on work experience with biologics process development, fermentation, protein separation, characterization, and small-scale experimental designs.
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The incumbent must have experience and interest in designing and conducting experiments under controlled (laboratory and greenhouse) and field conditions; a demonstrated ability to work independently and in a team environment to achieve individual and group objectives; and hands-on experience in some of the following skills: isolation and identification of bioactive compounds, microbial cultures, microbial fermentation, and molecular biology skills such as PCR, RT-qPCR, cloning, and sequencing.
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Perform shake flask culture, cell banking, fermentation, harvest clarification, normal and tangential flow filtration, homogenization, conjugation, chromatography techniques and/or formulation as needed.
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We are seeking a highly skilled Analytical Chemist with expertise in rapid development of analytical assays for fermentation-derived small molecules. PhD with 2 years of experience OR MS with 8 years experience, OR BS with 10 years experience in Analytical Chemistry, Biochemistry, or related field.
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