University of Nottingham - Food Sciences
|Salary:||£26,052 to £38,183 per annum|
|Contract Type:||Contract / Temporary|
|Placed on:||15th November 2016|
|Closes:||14th December 2016|
Salary: £26,052 to £38,183 per annum, depending on skills and experience (minimum £29301 with relevant PhD). Salary progression beyond this scale is subject to performance
The University of Nottingham is a member of a project team ‘NewTrition- ReNEWable, sustainable nuTRITION’ to provide approaches in the re-use of commercial waste streams to create a market first, "late stage customisation" ingredient, reducing oil and salt in the diet, increasing productivity and reducing environmental impact through innovative process development.
The role will involve the understanding structure-functionality of materials used and the development of an innovative process to enable increased dietary fibre in the final product. The ‘ingredient’ will be characterised and microstructure design implemented in order to move from bench scale to full production scale, by combining innovative process engineering know how, informed by food science research and development, and taken to market working closely with industry (who lead the project) through understanding supply chain and consumer requirements in order to exploit the innovation.
Candidates with experience in ingredient structure-functionality and microstructure design are sought.
This full-time post is fixed-term for a period of 24 months.
Informal enquiries may be addressed to Professor Tim Foster, tel: 0115 951 6246 Or email email@example.com. Please note that applications sent directly to this email address will not be accepted.
The University of Nottingham is an equal opportunities employer and welcomes applications from all sections of the community.
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Type / Role:
Midlands of England