Oklahoma State University
Laboratory Manager, Meat and Muscle Biology Lab
Oklahoma State University, Stillwater, Oklahoma, United States, 74074
Laboratory Manager, Meat and Muscle Biology Lab
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Campus: OSU–Stillwater
Contact: Ranjith Ramanathan, ranjith.ramanathan@okstate.edu
Work Schedule: Monday through Friday, 8:00 am – 5:00 pm (occasional evenings and weekends)
Appointment Length: Regular Continuous / Until Further Notice
Salary Range: $60,000 – $80,000
Special Instructions to Applicants: For full consideration, please include a résumé, cover letter and contact information for three professional references.
About Us: The Department of Animal and Food Sciences has more than 1100 undergraduate students, 65 MS, 31 Ph D students, and 31 faculty. The department has nine undergraduate student organizations, seven competitive teams and operates nine farm and ranch units covering over 12,000 acres. For more information about the department, see http://www.afs.okstate.edu
Position Summary: The Meat and Muscle Biology Lab is seeking a motivated and detail‑oriented individual to assist in research related to the biological, chemical, and physical properties of meat and muscle tissues, and to support teaching/extension coordination. The successful candidate will support ongoing experiments, data collection, and analysis related to muscle growth, meat quality, and post‑mortem muscle conversion processes.
Key Responsibilities
Manage, operate, and maintain meat science labs
Coordinate slaughter and fabrication dates with FAPC Meat Lab and AFS Faculty
Secure and/or procure animals for slaughter from OSU AFS Farms or outside sources as needed
Coordinate with Meat Science Faculty and FAPC for all teaching, research, and extension programming needs
Assist with sample collection and preparation from live animal harvests and post‑harvest carcass fabrication
Conduct common laboratory assays related to meat science or related fields
Maintain detailed laboratory notebooks, record experimental procedures, and organize data for analysis
Operate and maintain laboratory equipment, including centrifuges, spectrophotometers, texture analyzers, and microscopes
Ensure compliance with lab safety protocols, animal handling guidelines, and institutional regulations
Support undergraduate and graduate students, postdocs, and faculty in experimental design and project execution
Work Environment
Potential exposure to biological samples, raw meat, cold environments (coolers/freezers), and standard laboratory chemicals
Tasks may require lifting up to 50 lb and standing for extended periods
Required Qualifications
Bachelor’s degree in Animal Science, Food Science, Biology, Biochemistry, or a related field (conferred on or before the agreed start date)
Three years of related work experience
Skills, Proficiencies, and/or Knowledge:
Ability to work independently and in a team environment
Strong attention to detail, organizational skills, and willingness to learn new techniques
Good written and verbal communication skills
Preferred Qualifications
Master’s degree in Animal Science, Food Science, Biology, Biochemistry, or a related field
Basic understanding of muscle structure, meat science, or food biochemistry
Prior laboratory or meat science research experience (proximate analysis, pH measurement, water‑holding capacity, tenderness, color, etc.)
Experience with molecular techniques and/or histology
Familiarity with data analysis software (e.g., SAS, R, Prism, ImageJ)
Experience with histological techniques (tissue fixation, sectioning, staining, imaging)
Experience with molecular biology techniques (RNA/DNA extraction, PCR, Western blotting, etc.)
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Campus: OSU–Stillwater
Contact: Ranjith Ramanathan, ranjith.ramanathan@okstate.edu
Work Schedule: Monday through Friday, 8:00 am – 5:00 pm (occasional evenings and weekends)
Appointment Length: Regular Continuous / Until Further Notice
Salary Range: $60,000 – $80,000
Special Instructions to Applicants: For full consideration, please include a résumé, cover letter and contact information for three professional references.
About Us: The Department of Animal and Food Sciences has more than 1100 undergraduate students, 65 MS, 31 Ph D students, and 31 faculty. The department has nine undergraduate student organizations, seven competitive teams and operates nine farm and ranch units covering over 12,000 acres. For more information about the department, see http://www.afs.okstate.edu
Position Summary: The Meat and Muscle Biology Lab is seeking a motivated and detail‑oriented individual to assist in research related to the biological, chemical, and physical properties of meat and muscle tissues, and to support teaching/extension coordination. The successful candidate will support ongoing experiments, data collection, and analysis related to muscle growth, meat quality, and post‑mortem muscle conversion processes.
Key Responsibilities
Manage, operate, and maintain meat science labs
Coordinate slaughter and fabrication dates with FAPC Meat Lab and AFS Faculty
Secure and/or procure animals for slaughter from OSU AFS Farms or outside sources as needed
Coordinate with Meat Science Faculty and FAPC for all teaching, research, and extension programming needs
Assist with sample collection and preparation from live animal harvests and post‑harvest carcass fabrication
Conduct common laboratory assays related to meat science or related fields
Maintain detailed laboratory notebooks, record experimental procedures, and organize data for analysis
Operate and maintain laboratory equipment, including centrifuges, spectrophotometers, texture analyzers, and microscopes
Ensure compliance with lab safety protocols, animal handling guidelines, and institutional regulations
Support undergraduate and graduate students, postdocs, and faculty in experimental design and project execution
Work Environment
Potential exposure to biological samples, raw meat, cold environments (coolers/freezers), and standard laboratory chemicals
Tasks may require lifting up to 50 lb and standing for extended periods
Required Qualifications
Bachelor’s degree in Animal Science, Food Science, Biology, Biochemistry, or a related field (conferred on or before the agreed start date)
Three years of related work experience
Skills, Proficiencies, and/or Knowledge:
Ability to work independently and in a team environment
Strong attention to detail, organizational skills, and willingness to learn new techniques
Good written and verbal communication skills
Preferred Qualifications
Master’s degree in Animal Science, Food Science, Biology, Biochemistry, or a related field
Basic understanding of muscle structure, meat science, or food biochemistry
Prior laboratory or meat science research experience (proximate analysis, pH measurement, water‑holding capacity, tenderness, color, etc.)
Experience with molecular techniques and/or histology
Familiarity with data analysis software (e.g., SAS, R, Prism, ImageJ)
Experience with histological techniques (tissue fixation, sectioning, staining, imaging)
Experience with molecular biology techniques (RNA/DNA extraction, PCR, Western blotting, etc.)
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