Back to search results
Header Image

Post-Doctoral Research Fellow Position - "Deciphering Unique Material Properties of Saliva in Ageing Population"

Zhejiang Gongshang University - School of Food Science and Biotechnology

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.

“Deciphering Unique Material Properties of Saliva in Ageing Population

We are looking for a Postdoctoral Research Fellow to join a highly interdisciplinary team focusing on understanding the mechanisms of oral lubrication using emulsion gels with varying textural complexities. You will be supervised by Dr. Anwesha Sarkar (Visiting Professor of Zhejiang Gongshang University, China), Dr. Xinmiao Wang and Prof. Jianshe Chen, while being locally hosted at Zhejiang Gongshang University, China. You will be part of a project engineering new edible gels with optimized lubrication properties for population suffering from eating difficulties. This will involve integrating rheology, tribology measurements, surface science knowledge, oral physiology, and sensory techniques to establish principles for designing complex food texture for elderly population.


  • Planning, designing, execution and completion of the experimental deliverables of the project.
  • Dissemination and communication of research achievements (e. participating in academic meetings and conferences, writing and publishing research papers in upper-quartile journals).
  • Participating supervision of student projects at undergraduate, master, as well as PhD levels, and Participating in limited undergraduate teaching.
  • Participating in the management of the daily operation and safety of the research lab.

Qualification and requirements:

  • Ideally candidates must be fluent in English as working language, received the PhD degree within 3 years.
  • Candidate should have a PhD in food science, physics, chemistry, dentistry, engineering or allied subjects with strong background in colloid science.
  • An international experience with peer-reviewed publications, experience of using texture analyser, rheometer, tribometer, confocal microscopy, and adsorption techniques will be advantageous for this project.
  • Experience in sensory trials and statistical analysis will be highly advantageous but not essential.


  • University will provide an employee basic medical insurance and a commercial health insurance.
  • Enjoy the statutory national holidays and 25 days paid leave every year.

Project Duration: 3 years


Dr. Anwesha Sarkar (Visiting Professor of Zhejiang Gongshang University), Dr. Xinmiao Wang (Zhejiang Gongshang University) and Prof. Jianshe Chen (Zhejiang Gongshang University)

Application Details:

Contact: Dr. Xinmiao Wang


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 ( (School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Street, Xiasha Higher Education Zone, Hangzhou, Zhejiang 310018, China).    

Key words: food texture, colloid science, oral physiology, saliva, sensory analysis

Location: Hangzhou, Zhejiang - China
Salary: £17,500 per annum
Hours: Full Time
Contract Type: Fixed-Term/Contract
Placed On: 16th March 2020
Closes: 15th April 2020
We value your feedback on the quality of our adverts. If you have a comment to make about the overall quality of this advert, or its categorisation then please send us your feedback
Show all jobs for Zhejiang Gongshang University …
Advert information

Type / Role:

Subject Area(s):


Job tools

Browser Upgrade Recommended has been optimised for the latest browsers.

For the best user experience, we recommend viewing on one of the following:

Google Chrome Firefox Microsoft Edge