Ÿ Postdoc in Food Production Engineering: Collagen Functionality

　　Technical University of Denmark - DTU Food

　　A postdoctoral position is available at the National Food Institute, Technical University of Denmark (DTU FOOD) in the Research Group of Food Production Engineering. The position will have a particular focus on collagen functionality.

　　The research in the group is concerned with food production systems, product innovation, and product quality. The research strength is within biochemical and physical analyses, modelling and monitoring of food production systems from single unit operations to operation of complex lines to optimize resource use and product quality. There is a special focus on understanding of the transformations taking place during processing in relation to raw material and product.

　　The postdoc position offered here is part of the project “Sustainable use of fish skin for food ingredients and healthy snacks (InnoSkind)” funded by The Ministry of Environment and Food of Denmark (Green Development and Demonstration Program; GUDP).

　　One focus area of the InnoSkind project is the extraction processes for production of collagen/gelatine, aiming to characterise and understand how the production processing parameters influence the physic/chemical and functional properties of the collagen/gelatine products.

　　Responsibilities and tasks

　　We expect the candidate to contribute to on-going research related to studies and activities within the group’s research on proteins and structure-function relationships. A major role will be conducting of independent research into gelation kinetics and physicochemical properties of collagen in relation to collagen biochemistry and structure. This will be accomplished by doing microstructural analysis, performing thermal stability analysis, measurement of rheology and mechanical properties of collagen gels, assessing interfacial rheological properties and high-resolution mass spectrometry based proteomics experiments.

　　Other content of the position:

　　· Co-supervising relevant PhD and MSc projects.

　　· Contributing to teaching activities in the group.

　　· Contribute to research project proposal writing.

　　In the group, we have extensive collaborations with industry and other research groups at DTU as well as national and international research partners.

　　The InnoSkind project involves 6 industrial partners with whom you have to collaborate and your work on collagen structure will be performed in collaboration with the DTU Proteomics Core.

　　Qualifications

　　Candidates should have a PhD degree or equivalent in Food Technology, Biopolymer science, Biological engineering, or related.

　　Further qualifications:

　　We require you to have a solid knowledge and experience within functional and rheological properties of protein systems.

　　· You must have interest in protein structure, proteomics (especially LC-MS), and bioinformatics.

　　· Acquaintance with techniques as DLS, DSC and SEM would be a privilege.

　　· Good statistical skills (preferably multivariate statistics) would be beneficial.

　　In addition we expect that:

　　· You are driven by exploring boundaries.

　　· You thrive on collaboration and teamwork.

　　· You believe in dialogue and feedback as the best foundation for sound decision making.

　　Further information

　　Further information may be obtained from Senior Researcher, Flemming Jessen, +45 2368 8287 (fjes@food.dtu.dk)

　　Application procedure

　　Please submit your online application no later than 22 June 2018 (local time).

　　To view the full announcement and to apply: www.career.dtu.dk.

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