Marie Sklodowska-Curie Fellow – European Joint Doctorate in Food Science

University of Nottingham - Food Sciences

Location: Sutton Bonington

Salary: £29,785 to £37,449 per annum in accordance with the EC Marie Sklodowska-Curie financial guidelines for this scheme

The European Joint Doctorate in Food Science is a Marie Sklodowska-Curie Innovative Training Network funded by the European Union under the Horizon 2020 Programme and specialising in malting and brewing science. The network will employ eight Early Stage Researchers (ESR’s) at centres of excellence around Europe, including the International Centre for Brewing Science at the University of Nottingham, UK.

This represents an outstanding opportunity for ambitious and brave researchers to realise their potential. As a member of the EJDFoodSci project team you will be expected to work autonomously, perform state of the art research and deliver results on your specific PhD thesis topic. You will participate in a comprehensive training program at partner institutes and in industry.

The successful candidate will register for a Joint PhD at the University of Nottingham and KU Leuven. They will carry out the majority of research in the International Centre for Brewing Science, with short secondments at KU Leuven and at the University of Copenhagen. Research at Nottingham will develop innovations in malting practice aimed at improved process sustainability. The impacts of process developments on brewing performance and final beer quality and stability will be evaluated using state of the art techniques and in collaboration with our European network of expertise.

About  EJDFoodScience

The academic organizations (University of Agriculture in Krakow PL, University of Copenhagen DK, University of Nottingham UK, Ghent University BE, Technische University Berlin DE, and KU Leuven BE), will be supported by our partners in industry: VLB Berlin DE, FlavorActiV UK, Carlsberg Group DK and Boortmalt BE, to ensure well balanced research-business environment.

Individual PhD topics are inter-linked as part of the over-arching project and seek to:

1) develop innovations in malting and brewing technologies and new protocols for yeast preparation;

2) verify their impact on the quality and stability of the products;

3) acquire new scientific knowledge on the formation and release of staling aldehydes.

To find out more and to submit an application please visit www.ejdfoodsci.eu. All applications for this post must be completed via the EJDFoodSci portal at: ejdfoodsci.eu/application-form. You will have the opportunity when completing the on-line form to specify the ESR projects and host institutions which are of most interest to you (select ESR 4 for the position based at Nottingham).

Requirements

The successful applicant will be required to satisfy the eligibility criteria for Marie Sklodowska-Curie Early Stage Researchers (ec.europa.eu/research/participants/data/ref/h2020/wp/2016_2017/main/h2020-wp1617-msca_en.pdf p58-60), i.e.

  • Must be within the first four years(full-time equivalent) of their research career
  • Must not yet have been awarded a doctoral degree
  • Must  carry out trans-national mobility and nothave resided or carried out their main activity (work, studies, etc.) within the UK for more than 12 months in the three yearsimmediately prior to recruitment (short stays such as holidays are not taken into account)

The applicant will also be expected to have a Masters level qualification infood science/engineering, microbiology, chemistry/biochemistry, or other life sciences.

This full-time post will be offered on a fixed-term contract for a period of 36 months.

Informal enquiries may be addressed to Dr David Cook; david.cook@nottingham.ac.uk. Please note that applications sent directly to this email address will not be accepted.

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