Sous Vide Chicken Bioanalysis
Budget: ₹600 – ₹1,500 INR
I need a biotechnology specialist to investigate sous-vide cooked chicken breast from two angles at once. First, the microbial side: a reliable estimate of total bacterial load, with special attention to any pathogens that survive low-temperature cooking. Second, a nutrient deep-dive that covers protein composition, peptide sequencing and a complete amino-acid profile so I can see how the cooking method alters nutritional quality.
You will be expected to design or refine appropriate protocols, carry out or supervise the lab work (classical plate counts, qPCR, HPLC, LC-MS/MS or comparable techniques as you judge fit), and then translate the raw numbers into a concise, publication-ready report.
Deliverables
• Experimental plan with chosen assays and justification
• Clean raw data files
• Synthesised report interpreting bacterial counts and protein/peptide/amino-acid results, including any relevant chromatograms or spectra
I already have access to sous-vide samples and can ship them frozen under controlled temperature if required. Let me know your preferred analytical tools, turn-around time, and any consumables you would need me to supply.
You will be expected to design or refine appropriate protocols, carry out or supervise the lab work (classical plate counts, qPCR, HPLC, LC-MS/MS or comparable techniques as you judge fit), and then translate the raw numbers into a concise, publication-ready report.
Deliverables
• Experimental plan with chosen assays and justification
• Clean raw data files
• Synthesised report interpreting bacterial counts and protein/peptide/amino-acid results, including any relevant chromatograms or spectra
I already have access to sous-vide samples and can ship them frozen under controlled temperature if required. Let me know your preferred analytical tools, turn-around time, and any consumables you would need me to supply.