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Texas A&M University

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PhD Position in Enology and Sensory Science: Wine Quality, Chemistry, and Fermentation Texas A&M University in United States

Degree Level

PhD

Field of study

Chemistry

Funding

Available

Country flag

Country

United States

University

Texas A&M University

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Keywords

Chemistry
Food Science
Agriculture
Analytical Chemistry
Enology
Sensory Science
Fermentation Science
Sensory Evaluation
Wine Chemistry

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About this position

Texas A&M University is seeking a PhD student for an enology and sensory science project beginning in January 2027. The research will address wine quality issues relevant to the Texas wine industry through applied work combining wine chemistry, sensory evaluation, and fermentation science.

Under the guidance of Dr. Andreea Botezatu in the Department of Horticultural Sciences, the student will investigate factors affecting wine quality and contribute to research with direct relevance to regional wine production. The interdisciplinary project provides an opportunity to work across chemical analysis, sensory assessment, and fermentation-focused research in an applied agricultural and food-science setting.

The position is suited to students interested in enology, wine science, food science, analytical chemistry, sensory science, and fermentation research.

Funding details

Available

What's required

A background in enology, food science, or analytical chemistry is strongly preferred, although other backgrounds may be considered. Applicants should have strong communication and laboratory skills and must submit a statement of research interests and career goals, a CV or resume, unofficial transcripts, contact information for three references, and a short explanation of fit.

How to apply

Email a statement of research interests and career goals, CV or resume, unofficial transcripts, contact information for three references, and a short explanation of fit to Dr. Andreea Botezatu at [email protected].

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