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See below opportunity for a PhD studentship in food structure.

 

The development of nano-engineered SMART dairy ingredients with enhanced process stability (Ref: 2012204)

 

Background

 

Teagasc Food Research Centre, part of Teagasc – the Irish Agriculture and Food Development Authority, undertakes public scientific research and provides technological services to the food industry with emphasis on functional foods, dairy, food ingredients and formulated foods and beverages. The programme consists of fundamental and applied research, technology transfer, industrial consultancy and training under the overall umbrella of an innovation management strategy. 

 

The Food Chemistry and Technology Department at Teagasc is primarily responsible for innovation and research in the dairy processing sector nationally, and is actively working with all major ingredient suppliers and infant milk formulae manufacturers based in Ireland. It is currently the only research provider in Ireland which supports research on dairy proteins and related separations and spray drying technologies. To this end, Teagasc has obtained funding from the Dairy Levy for a new project: MDDT-0103-6261 “SMART milk ingredients”. The overall aim of this project is to develop key scientific capability in the area of protein chemistry by exploiting the protein-based aggregation kinetics in milk and to add value to milk based ingredients for use in products for export. The project will build a knowledge base for protein structure-functionality and expand its role as driver of functionality in dairy applications and structure development in dairy-based foods and ingredients. The rationale is to support fundamental science at the molecular, nano, and microstructure level and develop chemometric techniques using existing research infrastructure to support this essential platform in dairy science for Ireland. The scope of the project will cover interactions between dairy proteins, minerals and polysaccharides and particularly development of new imaging techniques underpinned by protein chemistry, colloidal and other physical sciences. 

 

Award

A Teagasc Walsh Fellowship is now available for a postgraduate student (PhD) based at Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork. The new postgraduate will form part of a team of researchers focussing of protein structure-function relationships in dairy products and have access to new state of the art pilot plant, chemical characterisation and particularly the imaging facilities of the National Food Imaging Centre comprising light, confocal, electron and atomic force microscopes. The Teagasc co-supervisor will be Dr Mark Auty and the academic co-supervisor is Dr Seamus O’Mahony, University College Cork. For more information contact Dr Mark Auty, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork (tel: 025 42442).

 

The current value of the Walsh fellowship is €21,000 per year (to include tuition fees), for a duration of 4 years. The successful candidate will enrol on a structured Graduate Development Programme via UCC. The Fellowship will start on 1 October 2012.

 

Qualification required

Good honours degree in Chemistry, Biochemistry, Food Chemistry, Food and Nutritional Sciences or related discipline. Knowledge in chromatography, spectroscopy, microscopy and biochemical assays is desirable. 

 

Application Procedure

To apply for this Fellowship, please submit an electronic copy of a Curriculum Vitae and a letter of interest, quoting Ref 2012204, to Dr Mark Auty, [log in to unmask] The Deadline for applications is 30 June 2012.

 

 

Dr Mark A.E. Auty

Food Chemistry & Technology Department

Teagasc Food Research Centre

Moorepark

Fermoy, Co. Cork, Ireland

 

tel +353 25 42442

fax +353 25 42340

[log in to unmask]

 

 

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