Closing Date: Wednesday, 29th September 2021
Job Type: Research
Department: Biosciences, Food, Nutrition & Dietetics
Salary: £31406 to £40927 per annum (pro-rata if applicable) depending on skills and experience. Salary progression beyond this scale is subject to performance.
Applications are invited for this Research Fellow post at the University of Nottingham in the ‘Food Structure and Biomaterials Research Group’, based at Sutton Bonington Campus. The successful applicant will work within an applied research project entitled: ‘Sustainable Oil Structuring in Ice-Cream’.
There is increasing demand for more sustainable and healthier ingredients in food products. The microstructure of ice cream is in part determined by the inclusion of tropical and/or dairy fats; sources of these fats are considered unsustainable due to their impact on the environment. Identifying alternative sources of fats/oils for ice cream manufacture has become a pressing issue. Natural, plant-derived lipid droplets (oleosomes/oil bodies) are found in oilseeds; pioneering work at Nottingham University has revealed their potential as a sustainable, oxidatively stable and nutritious food ingredient. Oleosomes are therefore attracting much interest in the food sector globally, but little is known about their physical properties. Intact oleosomes will be extracted from a range of oilseeds and characterised using our state-of-the-art equipment. Their ability to form and to stabilise optimum ice cream microstructure architecture will be tested. Product properties such as melting performance and flavour profile will also be measured.
This position is funded by Unilever, one of the world’s leading suppliers of Food, Home and Personal Care products which reach 2 billion consumers/day in over 190 countries. Most of the work will be carried out at Sutton Bonington Campus, but there will be opportunities for the successful candidate to work with the Foods & Refreshment (F&R) Science & Technology team at Colworth, UK, with access to analytical techniques and ice cream production in the pilot plant. The Food Structure and Biomaterials Research Group is a community of researchers from a range of scientific disciplines, based in the Division of Food, Nutrition, and Dietetics. This group shares best practice and promotes a culture of mutual support in all aspects of the research journey.
Applicants must possess (essential):
This position is available from 1st November 2021 and is offered on a fixed-term contract to 31st October 2023. Hours of work are full-time (36.25 hours/week) but part time (70% FTE) will be considered. Job share arrangements may be considered.
Our University has always been a supportive, inclusive, caring and positive community. We warmly welcome those of different cultures, ethnicities and beliefs – indeed this very diversity is vital to our success, it is fundamental to our values and enriches life on campus. We welcome applications from UK, Europe and from across the globe. For more information on the support we offer our international colleagues, see our Moving to Nottingham pages.
For successful international applicants, we provide financial support for your visa and the immigration health surcharge, plus an interest-free loan to help cover the cost of immigration-related expenses for any dependants accompanying you to the UK. For more information please see the our webpage on Financial support for visas and the immigration health surcharge.Lue lisää
|Employer||University of Nottingham|
|Job location||University Park, NG7 2RD Nottingham|
|Julkaistu||syyskuuta 15, 2021|
|Viimeinen hakupäivä||syyskuuta 29, 2021|
|Tieteenalat||Elintarviketiede,   Biokemia,   Farmasia ja farmakologia  |