About School of Food Science and Biotechnology, Zhejiang Gongshang University
Zhejiang Gongshang University (ZGU) is one of the earliest established higher education institutions in China. As one of the leading universities in the region, Zhejiang Gongshang University is highly regarded for its quality student training programs and research activities. The university currently has 25 colleges and schools and over 28,000 full-time students studying bachelor, master, and doctoral degrees across academic disciplines of social sciences, natural sciences and engineering. Zhejiang Gongshang University is located in the beautiful city of Hangzhou, which is well-connected to all main cities in the country by high-speed rail networks and roads and to major international destinations by air.
The School of Food Science and Biotechnology at Zhejiang Gongshang University is one of the top food science schools in the country. In the past few years, the school has made a major effort in redefining its strategy of food science research and student training. A number of research centres and groups have been established, successfully extending its research activities from conventional food engineering and technology investigations to a much wider areas of nutrition and health. The school is one of the founding members of the International University Consortium of Food Science & Nutrition (IUCoFSN), established in 2016 jointly with food science schools from the University of Leeds, Massey University, and Wageningen University. The School of Food Science and Biotechnology at Zhejiang Gongshang University has over 120 academic and supporting staff, including 35 full professors and 40 associate professors. Over 1,200 full-time students are currently studying degree courses in subject areas of Food Science and Engineering, Food Quality and Safety, Bioengineering, and Applied Chemistry at undergraduate and postgraduate levels.
The School has been recently awarded with a major government funding for a further expansion of its research capacities. As a part of this strategic expansion, the school is now seeking to appoint post-doctoral research fellows in the following research areas.
“Use of Novel Food Dispersants to Achieve True Reconstitutable Food Emulsions”
Truly reconstitutable o/w emulsions are defined as emulsion dispersions that once dried and then rehydrated, can reproduce the oil droplet size distributions closely resembling the ones for the original undried systems from which they are derived. Realisation of such reconstitutable emulsions is challenging but offers a number of important advantageous to the food industry. The proposed work attempts to study and optimise such emulsion stability behaviour post rehydration in order to achieve truly reconstitutable emulsions, as defined above.
Qualification and requirements:
Project Duration: 3 years
Dr. Rammile Ettelaie (Visiting Professor of Zhejiang Gongshang University), Dr. Sheng Fang (Zhejiang Gongshang University) and Prof. Yuecheng Meng (Zhejiang Gongshang University)
Contact: Dr. Sheng Fang
Above positions are expected to begin in June 2020, or a date convenient to both parties. For more specific information about each position, candidates can contact responsible supervisor. To apply, candidates should send a CV, a cover letter, two references, PhD diploma and other documents to corresponding supervisor.
For general information about the university or school, interested candidates can contact Ms. Jingxuan Guo (email@example.com) (School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Street, Xiasha Higher Education Zone, Hangzhou, Zhejiang 310018, China).
Key words: Food Dispersants, Food Emulsions, Reconstitutable
|Location:||Hangzhou, Zhejiang - China|
|Salary:||£17,500 per annum|
|Placed On:||16th March 2020|
|Closes:||15th April 2020|
Type / Role: