Marie Sklodowska-Curie Early-Stage Researcher

Mobility allowance - £5,507 per annum

Family allowance - £6,058 per annum (if applicable)

Full-time: 35 hours per week 

Fixed-term: 3 Years

The Opportunity:

This PhD position on Physical Properties of Cellulose Suspensions for Food Applications is part of a European-wide Doctoral Network on Edible Soft Matter, funded by the European Union under the framework of the Marie Sklodowska-Curie Actions (MSCA) programme. The international, interdisciplinary, and cross-sectoral network gathers together leading experts in basic and applied soft matter and food sciences to train a new generation of young researchers, regulators, consultants and project leaders by providing them with a unique expertise in the design, production and quality assessment of innovative plant-based food products.

This post is full-time (35 hours per week) and fixed term for 3 years. 

Your skills and attributes for success: 

• MSc or equivalent in Physics, Physical Chemistry, Engineering or Materials Science with a solid training in experimental techniques, data analysis with desirable knowledge of material characterisation, rheology and imaging.
• Scientific interest, dedication to research and career goal to work in physical science research
• Appreciation for interdisciplinarity and proactive drive to collaborate across fields
• Proficiency in English, good communication skill and social competence

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