Advertiser's description (via the Swedish University of Agricultural Sciences (SLU)):
Department of Molecular Sciences
SLU is looking for a highly motivated researcher for a two-year post-doc in microstructures of plant-based foods. The work will be carried out at the Department of Molecular Sciences, SLU. This will take place partly through a collaboration with the interdisciplinary research center PAN Sweden, https://www.oru.se/strategiska-satsningar/mat-och-halsa/pan-sweden/, with the aim of clarifying the connection between processing, the microstructure of the food, bioavailability, digestion and fermentation, on health, and partly within an EU project HealthFerm, https://www.healthferm.eu/
About the position
The research will focus on the relationship between microstructure and texture, how this is built up during processing and broken down during consumption (in vitro method INFOGEST). The structure and desired composition of the model systems including antinutritional substances will be evaluated. This will involve both meze/micro level using confocal or light microscopes and ultra-fine-structure level using atomic force microscope (AFM) and scanning electron microscope (SEM). The goal is to develop new techniques for microscopy in food applications as well as to evaluate the effect of different processing methods on the structure. It is also important to be able to evaluate how the structure is broken down by enzymes. Furthermore, it will be possible to study the effect of mixing in side flows from the protein extraction, i.e. starch and fiber, on product properties such as structure and texture.
The candidate is expected to be able to teach and supervise student projects in microstructure and properties.
Your profile
The applicant should have a solid background in structural characterization of materials, preferably food (or protein). In addition, knowledge in mechanical and rheological characterization is meritorious. In addition, knowledge of food technology (gel formation, extrusion, emulsification, 3-D Printing, fermentation, etc.) is desirable, as well as in vitro methods. Knowledge of the structural properties of foods and techniques for studying them is central to the job. Experience in microscopy (light, confocal, electron) and rheology is advantageous. It is advantageous to have knowledge in human nutrition and physiology.
Personal qualities such as a sense of responsibility and the ability to independently perform tasks as part of a research team will be valued. Valuable experiences and skills include experimental laboratory work, scientific writing skills and the ability to work in interdisciplinary projects. Previous experience in the food industry is advantageous. Well-written and spoken English is required.
Competence
PhD in physical chemistry, colloid chemistry, soft materials, biophysics, food science, or related field. Proven proficiency in both spoken and written scientific English is required. Experience of supervising students is an asset.
Since postdoctoral positions are career-developing positions for younger researchers, we are primarily looking for candidates who have a PhD that is no older than three years.
Read more about our benefits and working at SLU by visiting: https://www.slu.se/en/about-slu/work-at-slu/
