Post-Doctoral Research Fellow Combined Level 1/2 (PD1/2) - Innovative Food Processing and new Technological Solutions for the design of Novel Healthy Prepared Consumer Food Products (Temporary) (Ref 99)

Location: Food Research Centre, Teagasc, Ashtown, Dublin 15

Grade/Salary: Post Doc Level 1 with a Salary Scale of €37,028 to €44,658

Job Type: Temporary Full Time

Basic Function:

Teagasc seeks to appoint a PD1 researcher, to lead the research of a recently-funded project in the area of product innovation, with a specific focus on satiety. The successful candidate will be based at the Ashtown campus, where facilities include research and analytical laboratories and a food processing pilot plant.

The project aims to conduct innovative research and exploit new technological solutions for the development and optimization of re-designed products (in particular bakery, and to a lesser degree, beverages) with increased health benefits for the PCF sector. Using a multi-disciplinary approach, the manipulation of bakery ingredient blends and the development of suitable process methodologies will be created to formulate novel products, and the structure-function relationship of these new product matrices will be fully characerized using traditional and novel analytical methods.

The Teagasc post-doctoral programme provides training and development opportunities for early career scientists that enhances their experience of learning and equips them with the necessary skills for the next stage of their chosen career in research. This is a research focused training role, the primary purpose of which is to provide early career scientists with the opportunity to develop their research skills and competencies.

The PD Fellow will, while working in conjunction with senior research staff, gain insight and experience into a variety of areas including the processes of project and budgetary management, publishing in peer-reviewed academic journals, writing grant applications, and attracting external funding; the development of active collaboration with relevant national and international research communities; the development of communication and presentation skills, leadership and management skills, and overall career development.

PERSON SPECIFICATION

Note: The ‘Essential’ qualifications, skills and knowledge outlined below are ‘must-have’ which will be used in the shortlisting process.

Essential Skills

• PhD in science/food science, with a specific focus on food ingredient interactions.
• Relevant research experience not to exceed 3 years’ post-PhD.
• Demonstrated research and technical expertise in developing and characterizing new product matrices, cereal chemistry techniques, processing/baking technologies and sensory science.
• Evidence of research activity (publications, conference presentations, awards) and future scholarly output (working papers, research proposals etc).
• Excellent project management, analytical, report writing and data analysis skills.
• An ability to collaborate with team members and PhD students to help build research knowledge and skill and to guide professional development.
• Excellent communication skills (oral, written, presentation) with an ability to enable effective knowledge and technology transfer.
• Ability to generate new ideas, unique concepts, models and solutions.

Desirable Skills

• A fundamental understanding of product techno-functional properties, experience in developing new analytical methods and the capability to conduct shelf-life/stability trials.
• Experience in setting own research agenda.
• Evidence of teamwork and collaboration with relevant partners.

How to Apply

To apply for this position, and view other vacancies in Teagasc, please visit www.teagasc.ie/careers. The closing date for this position is Friday 19th March, 2020 @12.00noon. Applications received after this time will not be considered.

Teagasc is an equal opportunities employer. As part of Teagasc Gender and Diversity strategies, Teagasc welcomes a balanced pool of applicants. Canvassing will disqualify.