Last Date: 25 Apr, 2024
The Department of Food Science, Aarhus University (Denmark), invites applications for a 3 year 9 month postdoc position within food physics and protein chemistry, in particular plant-based protein functionality in food matrices and interaction with other food components. The starting date is 15. June, 2024, or as soon as possible thereafter.
To respond to some of the most critical societal changes of the next decade, we need to explore more sustainable food ingredients to replace more CO2 heavy ones. Food functionality ingredients play a significant role in building structure and providing texture by gelation, foaming and emulsification in a wide range of food matrices, which in food production can be provided by plant-based proteins, alone or in combination. We are looking for a successful, competent and motivated candidate, who will develop and support the research project at the intersection of protein chemistry, food physics and functional properties.
The Postdoc position is part of the Food technology group at the Department of Food Science and may also include teaching and dissemination activities, as well as supervision of students. You are expected to complement and grow your expertise, and to actively participate and deliver on projects carried out in one of the most dynamic groups in food science at Aarhus University. You will have many opportunities to connect with other research partners, and collaborate with PhD and other post doctoral fellows, in cross-disciplinary collaborations with other research groups both national and international as well as with industrial partners.
Qualifications
- Applicants must have a PhD degree in food technology/food physics/food science or similar;
- Documented expertise in using advanced physical techniques in analyzing food matrices;
- Documented expertise in analysis of food functionality properties of proteins and carbohydrates;
- Advanced knowledge in food rheology and microscopy techniques;
- Advanced knowledge in experimental design and methods;
- Be innovative in method development of food functionality analysis;
- Experience with self-directed coordination of research;
- Strong interpersonal and communication skills to effectively collaborate and communicate in academia and to the public at large;
- Efficient at planning, developing, organizing and execution of major tasks;
- Curiosity-driven interest in investigating the structure-function relationships of protein properties in a food matrix;
- A high level of verbal and written communication in English, science communication skills proven publication record in peer-reviewed scientific journals;
- Good interpersonal skills, the ability to thrive in a diverse, multidisciplinary environment, and the ability to disseminate scientific results;
- Experience in supervising students, teaching and conducting hypothesis based research of the highest academic standards.
The Department of Food Science
The Department of Food Science (FOOD) is part of the Faculty of Technology, Aarhus University (AU) and includes research across the food value chain within the areas of Plant Production Systems, Biofunctional Food, Systems Biology, Food Chemistry and Technology, Food Quality, and Sensory and Consumer Science. Research will be conducted at a newly built 7000 m2 state-of-the-art research facility at AU FOOD. AU FOOD is in possession of the most advanced analytical research infrastructure, with well-integrated, high-tech prototype facilities.
The Department currently employs approx. 60 full time scientific staff and 80 PhD students and Postdocs, with approx. 80 thesis based Bachelor and Masters students and visiting staff and students, who together contribute to an international research environment where English is the preferred language in the laboratory, at meetings and at seminars. Read more about the Department of Food Science at www.food.au.dk.
What we offer
We offer a challenging and independent job opportunity in an ambitious and inspiring research and education environment with an informal atmosphere. We are looking for a dynamic employee who can work independently and maintain an overview during periods of high workload. We expect that you are efficient at planning your time and organizing major tasks. You enjoy interaction with both scientific staff, students and technical-administrative staff and you have a flair for establishing collaborative relationships. We offer a unique research experience in an interdisciplinary research project, combining state-of-the-art techniques in rheology, food technology and food chemistry. We also offer a great research environment characterized by collaboration, commitment to diversity and inclusion, and success in mentoring.
Place of work
The place of work is the Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.
Contact information
For further information about the project or the position, please contact the project leader professor Marianne Hammershøj, [email protected]
Application procedure
Shortlisting is used. This means that after the deadline for applications – and with the assistance from the assessment committee chairman, and the appointment committee if necessary, – the head of department selects the candidates to be evaluated. All applicants will be notified whether or not their applications have been sent to an expert assessment committee for evaluation. The selected applicants will be informed about the composition of the committee, and each applicant is given the opportunity to comment on the part of the assessment that concerns him/her self. Once the recruitment process is completed a final letter of rejection is sent to the deselected applicants.
Letter of reference
If you want a referee to upload a letter of reference on your behalf, please state the referee’s contact information when you submit your application. We strongly recommend that you make an agreement with the person in question before you enter the referee’s contact information, and that you ensure that the referee has enough time to write the letter of reference before the application deadline.
Unfortunately, it is not possible to ensure that letters of reference received after the application deadline will be taken into consideration.
