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北达科他州立大学 谷物科学 全奖博士 招生
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The Cereal and Food Science Program in the Department of Plant Sciences at the College of Agriculture, North Dakota State University (NDSU), under the guidance of Dr. Minwei Xu, is constantly recruiting graduate students and also welcomes visiting scholars for exchange and cooperation. Currently, there is an opening for one fully-funded Ph.D. student for the years 2024-2025 (approximately $20,000-$23,000 per year, tuition waived), with the application deadline for Fall 2024 being May 1st, 2024, and for Spring 2025, October 1st, 2025. The Ph.D. student research areas include processing plant-based meat and dairy products, deep processing of food processing by-products (3D printing), and the application of machine learning in food processing technologies (this area requires a basic knowledge of programming). NDSU is one of the most comprehensive public research universities in North Dakota, USA, established in 1890 with a long history. It is also one of 146 R1 universities in the USA. The university's grain science specialty ranks second in the USA, and all PhD graduates have a 100% employment rate, mainly in academia and major global 500 companies such as Ingredion, AGT Foods, Kellogg's, and Ardent Mills. Admission Requirements: • Strong background in food science and processing technologies; • Undergraduate or master’s degree in a related field (e.g., food science and engineering, food technology, grain processing, fermentation engineering) or in artificial intelligence; • Background in machine learning, with preference given to those familiar with Python. • English Proficiency: TOEFL score no less than 71, IELTS score no less than 6.0, or Duolingo 105 points. Application Materials: Interested candidates, please send the following materials to Dr. Minwei Xu's email (minwei.xu@ndsu.edu) with the subject line: NDSU-CS-PhD-Application. • Cover letter • Curriculum Vitae (CV) • Undergraduate and Master’s transcripts (can be provided after the interview if intent is confirmed) • TOEFL or IELTS scores (English proficiency can be provided after the interview if intent is confirmed) PI Introduction: Dr. Minwei Xu, PhD from NDSU in Food and Grain Science (2016-2019), Master’s from Jiangnan University in Fermentation Engineering (2009). Dr. Xu began his role as a Tenure-track Assistant Professor in Food and Grain Science at NDSU in Fall 2021. Previously, Dr. Xu had extensive experience in food science research and work, including positions such as the Director of the Food Department at the Wuxi Product Quality Supervision and Inspection Research Institute and a Food Scientist at the Northern Crops Institute in the USA. Dr. Xu’s current research focuses on using plant-based alternatives to replace animal meat and dairy products, value-added utilization of grain processing by-products, and the application of machine learning in food processing technologies. In the last two years, he has secured $560K in funding from the USDA, Minnesota Soybean Association, North Dakota Soybean Council, and North Dakota Agricultural Commission. His ongoing projects include topics such as enhancing the efficiency of selecting high-quality soybeans for tofu processors and breeders using machine learning, and developing soybean meal as edible 3D-printing ink. Dr. Xu's team has recently published articles on the deep processing of plant-based meats, plant meat flavoring, and using machine learning to predict tofu quality in top food journals such as Food Hydrocolloids (IF 10.7), Food Chemistry (IF 8.8), and Food Control (IF 6.0). • Amanda Malik, Billy Ram, Xin Sun, and Minwei Xu*. Predicting gypsum tofu quality from soybean seeds using hyperspectral imaging and machine learning. Food Control, 2024, 110357 • Jun Guo, Muhammad Usman, Gabriel Swanson, Baochen Fang, Jiajia Rao, Bingcan Chen, and Minwei Xu*. Influence of germination and pulse type on texture of high moisture meat analogs. Food Hydrocolloids, 2024, 146: 109207 • Muhammad Usman, Gabriel Swanson, Bingcan Chen, and Minwei Xu*. Sensory Profile of Pulse-based High Moisture Meat Analogue: A Study on the Complex Effect of Germination and Extrusion Processing. Food Chemistry, 2023, 136585. Additionally, Dr. Xu serves as the Elected Chair of the Fruit & Vegetable Division at the Institute of Food Technologists (IFT), and the Elected Chair of the Jiangnan University Alumni Association in North America. Dr. Xu also serves as a long-term reviewer for journals like Food Chemistry, Food Hydrocolloids, LWT - Food Science and Technology, Journal of Cereal Science, and Journal of Food Science. |
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10楼2024-04-18 19:16:11
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wzdybyq11楼
2024-04-22 11:25
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xuminwei08(金币+1): 谢谢参与
XG-WUST5楼
2024-04-17 17:20
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xuminwei08(金币+1): 谢谢参与
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bjdxyxy2楼
2024-04-17 12:34
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xuminwei08(金币+1): 谢谢参与
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