Postdoctoral Researcher in Innovative Milk Protein Products

The Department of Food and Nutritional Sciences at University College Cork, Ireland, has a vacancy for a post-doctoral researcher in the area of effects of high-pressure treatment on functional properties and applications of dairy- protein-based ingredients.  The project involves the study of the effect of high hydrostatic pressures on the structural and functional properties of whey proteins, caseins and caseinates.  Treatment of products at ultra-high pressures is being used commercially today in many countries as a novel food processing technology.  Exposure to high pressures results in unfolding and structural changes in proteins, which may influence their subsequent functionality, and the researcher will evaluate this hypothesis.  The properties of pressure-treated ingredients in model food applications will also be tested.  Applicants should have a PhD and publication record in dairy science or a related field.  It is intended to fill the position as soon as possible, at a salary of €30-35,000 per annum, depending on experience.

Application by way of CV including names of two academic referees to :

Dr Alan Kelly ( a.kelly@ucc.ie ),
Department of Food and Nutritional Sciences,
University College Cork,
Ireland.

Closing date:  Friday, 8 December 2006