Posts Available

                                         

 

 

Teagasc / Abbott PhD Walsh Fellowship Opportunity

 

Inter-reactive techno-functionalities of plant derived proteins in model systems

 

A Teagasc Walsh Fellowship (for attaining PhD) funded by Abbott Nutrition is available for one prospective post-graduate student.

 

Background

The global demand for protein necessitates a re-think in both sourcing and utilization. One promising area of research centers around the use of atypical (in terms of their use in traditionally dairy based systems) protein sources / ingredients. The proposed project will be based around the development of a ‘protein interaction platform’ and the relationship with in-process (liquid) and finished product (powder) functionality. The overall primary objective is to relate protein structure from the molecular level to nutritional and physical properties for plant protein substrates. This study will facilitate increased knowledge between proteins (homo- and heterogeneous mixtures, plus/minus minerals etc.) of different sources. The inter-action of these proteins with other macro-nutrients, e.g., carbohydrates, will also be investigated. The rationale is to take a step-by-step, bottom up approach to looking at plant protein systems in model formulations.

 

Award

Teagasc Food Research Centre (TFRC), Moorepark, 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 work will be carried out in collaboration with University College Cork (UCC), Ireland under the academic supervision of Dr. Seamus O’Mahony in association with Teagasc Moorepark based supervisors Dr. Mark Fenelon (Teagasc) and Dr. Ian O’Loughlin (Abbott Nutrition). The PhD student will be based in TFRC Moorepark. The PhD will be awarded by University College Cork.

 

Teagasc supervisor: Dr. Mark Fenelon, TFRC, Moorepark, Fermoy, Co. Cork, Ireland

Industry supervisor: Dr. Ian O’Loughlin, Abbott Nutrition, Cootehill, Co. Cavan, Ireland

Academic supervisor: Dr. Seamus O’Mahony, UCC, Cork, Ireland

 

Qualification required:

Good honours degree (B.Sc. / B.Eng.) or M.Sc. in Chemistry, Biochemistry, Food and Nutritional Sciences, Process Engineering or related discipline.

The current value of the Walsh fellowship is €22,000 per year (including tuition fees).

The duration of the fellowship is 4 years (PhD).

Research Location: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.

Awarding Body: National University of Ireland (through UCC).

 

Further Information/Applications

Gus Mac Entire, (Technical Manager, Abbott Nutrition, Global R&D, Cootehill, Co.Cavan, Ireland, E:gus.macentire@abbott.com)

Application procedure: Electronic cover letter and CV to gus.macentire@abbott.com

Apply by: ASAP or by 17th July 2015

Close X