ORGANISATION/COMPANYUniversity College Cork
RESEARCH FIELDBiological sciences › Nutritional sciencesEngineering › Process engineeringTechnology
RESEARCHER PROFILEFirst Stage Researcher (R1)
APPLICATION DEADLINE21/06/2019 17:00 - Europe/London
LOCATIONIreland › Cork
TYPE OF CONTRACTTemporary
HOURS PER WEEK39
A Research Assistant is sought to work on a project as part of the Dairy Processing Technology Centre (DPTC). The DPTC is a centre of excellence for dairy processing research and innovation in Ireland, established to help to fuel growth in the Irish dairy sector by performing research focused on cost-efficient processing; facilitating a step-change in environmental sustainability; and creating, validating and commercialising a pipeline of science and technology-based manufacturing platforms for dairy ingredients. The DPTC is a strong, long-term industry-academic collaborative partnership that will develop, build and translate the knowledge and capabilities in dairy processing that are needed today and for the long-term growth of the sector. Current industry members of the Centre are Arrabawn Co-op, Aurivo Co-op, Carbery Group, Dairygold Co-op, Glanbia Ingredients Ireland, Kerry Group, Lakeland Dairies and Tipperary Co-op.
This project will develop and implement strategies for improving the solubility and rehydration properties of high protein dairy powders such as milk protein concentrates (MPC) and milk protein isolates (MPI). High protein dairy-based powders generally display poor rehydration/solubility properties and this is often one of the key quality attributes limiting the functionality/application of such high protein powders in applications such as infant, sports and clinical nutrition product formulation.
Recent work has demonstrated that the wetting and swelling stages of rehydration are key rate-limiting solubilisation steps. On-going collaborative research by UCC and international partners highlights the significance of ionic calcium in determining the physicochemical functionality of MPC ingredients. This fundamental knowledge base will be utilized, in addition to implementation of granulation technology, to develop approaches for the enhancement of solubility and rehydration properties of dairy-based powders. The application of Quality-by-Design (QbD) tools by UCC Process and Chemical Engineers to dispersion and rehydration of pharmaceutical powders has proven very beneficial in identifying relationships between powder rehydration and ingredient interactions and process parameters and will be applied in this project also. Characterisation methods and analyses commonly used in the pharma sector such as: dynamic vapour sorption, gas porosimetry and thermogravimetric analysis will be deployed in this project.
The School of Food and Nutritional Sciences at University College Cork (UCC) has a long established international reputation as a centre of excellence in Food and Nutritional Research. It has highly experienced and qualified researchers in these areas and has been very productive in co-ordinating and participating in many national and international research projects. The School collaborates with other universities and research institutes both nationally and internationally in publicly funded research and development projects.
Post Duration: 5 months
Salary: €22,109- €34,612 p.a. (IUA Salary Scale)
Project: Dairy Processing Technology Centre: Dairy powder characterisation and rehydration
For full particulars on this post please refer to: https://www.ucc.ie/en/hr/vacancies/research/full-details-1023338-en.html
For Informal Enquiries on the post candidates should contact:
Name: Dr Seamus O’Mahony
Title: Lecturer in Food Science
Email Address: email@example.com
Please submit a short cover letter and C.V. to Dr Seamus O’Mahony, Email Address: firstname.lastname@example.org, Telephone: 353-21-4903625, on or before the closing date of Friday 21st June 2019.
Supplementary Information on the School of Food and Nutritional Sciences is available at the following URL: http://www.ucc.ie/en/fns/about
- A graduate qualification in a field of discipline relevant to the area of investigation i.e. BSc or MSc in Food Science, Food Technology, Nutritional Sciences or Process Engineering.
- Some research experience is desirable but not essential.
- Good report writing and presentation skills
- Previous laboratory experience and practices are desired.
- Good analytical skills and computer skills.
- An ability to work independently to a tight schedule.
- Capability of working effectively within a team to achieve results.
- Evidence of excellent organisational and communication skills.
- High levels of initiative are encouraged.
- Please note that Garda vetting and international police clearance check may form part of the selection process.
EURAXESS offer ID: 417210
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