Current Vacancies

PhD Studentship

  • 17 Jan 2013

Posted: 17 Jan 2013
Closing Date for Applications: 1 Mar 2013
Location: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
Position Type: Fixed Term Whole-Time, 4 Years, Research
Award: €21,000 per annum, from which fees must be paid

Development of culture systems based on Lactobacillus casei/paracasei to support cheese diversification

 

Applications are invited for postgraduate study on the above theme at PhD level. Cheese starter/adjunct cultures are a primary driver of flavour development, and thus cultures are a critical component in the national diversification strategy in cheese. In most cheeses, the dominant non-starter organisms are facultative homofermentative lactobacilli, particularly members of the Lactobacillus casei/paracasei group. While extensive knowledge is available on the probiotic properties of strains from this group, there is significant demand by dairy companies for additional information in terms of their cheese-making ability and their contribution to flavour. This project will focus on strains of Lb. casei/paracasei and will investigate the ecology of these organisms in the cheese environment and their application as starter and/or adjunct cultures to drive the ripening process and to develop specific flavours under demanding industrial conditions.

 

This project is a joint collaboration between Teagasc Food Research Centre and Department of Microbiology, University College Cork. The successful candidate will be based at Teagasc Food Research Centre, Moorepark, Fermoy, Co.Cork. The scholarship has a value of €21,000 per annum, from which fees must be paid. A minimum of 2.1 honours degree (or equivalent) in Microbiology or related discipline is required. Where relevant, candidates need to show proven competency in the English language.   

 

Academic supervisor: Prof. Gerald Fitzgerald, Department of Microbiology, University College Cork.

To apply: Applications (CV with cover letter) should be sent by e-mail to Dr. Olivia McAuliffe, Teagasc Food Research Centre, olivia.mcauliffe@teagasc.ie

Closing Date for receipt of applications is 1st March 2013.




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