The Zhang Lab at the Monell Chemical Senses Center is pleased to announce an opportunity for a highly motivated postdoctoral researcher to contribute to our ongoing investigations into the molecular and neural mechanisms of taste sensation and food intake. The Monell Chemical Senses Center, closely associated with the University of Pennsylvania, is a world-renowned institute dedicated to taste and smell research. Located in the vibrant University City of Philadelphia, the Monell Center provides a stimulating environment that encourages scientific excellence, innovation, and collaboration.
The Zhang Lab employs a multidisciplinary approach, including molecular biology, imaging, and electrophysiology techniques, to investigate how animals sense food flavor. As a postdoc in the Zhang Lab, you will have the opportunity to engage in highly innovative research to elucidate the mechanisms underlying taste perception and food consumption. The Zhang Lab is committed to fostering a nurturing and supportive atmosphere that promotes your professional growth and development. Candidates holding a Ph.D. in relevant fields such as neuroscience, genetics, physiology, or related disciplines are encouraged to apply for this position. Previous research experience in molecular biology, imaging, and electrophysiology would be highly valued.
This full-time position offers a competitive salary and benefits package commensurate with experience. To apply, please submit an application package to Dr. Yali Zhang, including the following documents:
• A cover letter outlining your research interests and career aspirations.
• A curriculum vitae highlighting your academic and research accomplishments.
• A list of publications.
• Contact information for three references.
Applications will be reviewed promptly, and the position will remain open until filled.
Contact Person: Dr. Yali Zhang
Monell Chemical Senses Center, University of Pennsylvania
3500 Market Street, Philadelphia, PA, 19104, USA
1. Mi, T., Mack, J.O., Koolmees, W., Lyon, Q., Yochimowitz, L., Teng, Z.Q., Jiang, P., Montell, C., and Zhang, Y.V. (2023). Alkaline taste sensation through the alkaliphile chloride channel in Drosophila. Nature Metabolism 5, 466-480.
• Featured on the cover of Nature Metabolism and highlighted in Nature.
2. Mi, T., Mack, J.O., Lee, C.M., and Zhang, Y.V. (2021). Molecular and cellular basis of acid taste sensation in Drosophila. Nature Communications 12, 3730.
3. Zhang, Y.V., Aikin, T.J., Li, Z., Montell, C. (2016) The basis of food texture sensation in Drosophila. Neuron, 91, 863-877.
• Highlighted in the NIH Director’s Blog: https://directorsblog.nih.gov/2017/03/30/snapshots-of-life-hardwired-to-sense-food-texture
• Highlighted in a video abstract at Neuron: https://www.youtube.com/watch?v=ognde7wQTaw
4. Zhang, Y.V., Ni, J., Montell, C. (2013) The molecular basis for attractive salt-taste coding in Drosophila. Science, 340, 1334-1338.