Master’s Research Assistantship in Food Chemical Safety, Meat Science & Sensory Science at Tennessee State University

Tennessee State University is offering two Graduate Research Assistantship opportunities for highly motivated Master’s students in the Department of Food and Animal Sciences, starting Fall 2026. Under the supervision of Prof. Siyuan Sheng, students will engage in research projects focused on Food Chemical Safety, Meat Science & Technology, and Consumer Sensory Perception. The research will initially be conducted at the University of Wisconsin-Madison Meat Processing Lab, transitioning to the new Food and Animal Sciences building at Tennessee State University upon its completion in December 2026. Key research areas include the analysis of chemical contaminants in meat products, improvement of meat quality traits, consumer sensory evaluation, and industry applications such as automation and extension education. The position offers the unique opportunity to help establish a new meat processing lab and work with advanced instrumentation, including GC-Orbitrap and MALDI-MS systems. The assistantship provides a stipend of $2,400 per month for two years, health insurance, mentoring and internship support, conference support, in-state tuition, and a possible one-semester extension with stipend. Applicants should have a bachelor’s degree in Chemistry, Agricultural Sciences, Food Science, Animal Science, Biological Science, or related fields, and prior experience with instrumental analysis (HPLC, GC, MALDI, etc.). Required documents include an official academic transcript, GRE test score, and for international students, a TOEFL or IELTS score. Interested candidates should apply online and contact Prof. Sheng at [email protected] prior to applying. This is an excellent opportunity for students interested in meat science, food safety, and sensory science to gain hands-on research experience and contribute to the development of a new research facility at a leading institution.