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.
“Impact of food processing on cell wall properties, oral processing and perception of fruits and fruit”
Fruit products such as juices, purees, pastes, sauces and soups are increasingly popular with consumers, providing many of the nutritional benefits of fruit in a convenient and ready-to-eat format. There is limited information available on the effect of food processing on the structural properties and textural perception of fruit products. This three-years research project aims to apply traditional and more novel processing technologies to design and formulate a range of nutritious and acceptable fruit products, tailored to consumers with particular oral processing needs.
Qualification and requirements:
Project Duration: 3 years
Prof. Caroline Orfila (Visiting Professor of Zhejiang Gongshang University), and Prof. Qing Gu (Zhejiang Gongshang University)
Contact: Prof. Qing Gu
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 (firstname.lastname@example.org) (School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Street, Xiasha Higher Education Zone, Hangzhou, Zhejiang 310018, China).
|Location:||Hangzhou, Zhejiang - China|
£1,998.50 converted salary* per annum
|Placed On:||16th March 2020|
|Closes:||15th April 2020|
Type / Role: