Ph.d.-stillinger – Københavns Universitet

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PhD fellow in Protein Purification and Dairy Enzymology

The Department of Food Science, Faculty of Science at University of Copenhagen is offering a PhD scholarship in Protein Purification and Dairy Enzymology commencing 1st March 2018 or as soon as possible thereafter.  
 
Description of the scientific environment 
The Department of Food Science is internationally recognized for its excellent food research and education, its impact for consumers and industry and its contribution to solving global challenges. Common to all of our research is that it contributes to growth, employment and solutions to global challenges such as sustainable food production, secure food supply, food and health, and the challenges within energy and the environment. 
 
Our research ranges from food microbiology, food chemistry, food analysis, metabolomics of molecular and technological functionality, food processing technology, and exploratory data analysis to gastronomy, sensory quality and consumer perception.  
 
Further information on the Department is linked at www.food.ku.dk
 
Project description 
Milk is a very complex medium in which at least 70 different indigenous milk enzymes are present at very low concentrations. These indigenous milk enzymes include alkaline and acid phosphatases, lactoperoxidase, xanthine oxidase, catalase, plasmin, lysozyme and lipoprotein lipase. The activities of these enzymes may result in reduced product characteristics in the final dairy product. The central focus of this PhD project will be to map, purify and quantify the activity of these key enzymes with respect to improving the overall quality of dairy products. Conventional protein purification methods together with advanced proteomic tools (LC-MS/MS, 2-D gel electrophoresis) will constitute the key analytical technologies used within this project. Furthermore, various photometric and fluorophotometric analysis will be use to characterize the key indigenous enzymatic activities within various dairy products and processes. This PhD project will address the challenges facing the dairy industry in terms of an ever increasing demand for products with high quality and safety while at the same time maintaining production and processing efficiencies. 
 
The department has a strong platform within proteomics, protein purification, enzymology, and analytical biochemistry as well as pilot plant facilities for the production of dairy products. The research will be conducted in close collaboration with internal partners and industry.  
 
Principal supervisor is Professor Fergal P. Rattray,Department of Food Science, Email: fergal@food.ku.dk  Direct Phone: +45 35 33 12 55. 
 
Job description 
The position is available for a 3-year period and your key tasks as a PhD student at SCIENCE are: 
 
  • To manage and carry through your research project 
  • Attend PhD courses 
  • Write scientific articles and your PhD thesis 
  • Teach and disseminate your research 
  • To stay at an external research institution for a few months, preferably abroad 
Formal requirements  
Applicants should hold a MSc degree in Food/Dairy Science and Technology, Biotechnology or Bioprocess Engineering with good results and good English skills. As criteria for the assessment of your qualifications emphasis will also be laid on previous publications (if any) and relevant work experience. 
 
Terms of employment  
The position is covered by the Memorandum on Job Structure for Academic Staff.  
 
Terms of appointment and payment accord to the agreement between the Ministry of Finance and The Danish Confederation of Professional Associations on Academics in the State.  
 
Application Procedure 
The application, in English, must be submitted electronically by clicking APPLY NOW below.  
 
Please include  
Cover Letter detailing your motivation and background for applying for the PhD project 
CV  
Diploma and transcripts of records (BSc and MSc) 
Acceptance Letter for the relevant MSc Programme at SCIENCE, if any 
Other information for consideration, e.g. list of publications (if any),  
Full contact details (Name, address, telephone & email) of 1-3 professional referees 
 
The University wishes our staff to reflect the diversity of society and thus welcomes applications from all qualified candidates regardless of personal background. 
 
The deadline for applications is 31st January 2018, 23:59 GMT +1. Applications received after the deadline for applications will not be considered.  
 
After the expiry of the deadline for applications, the authorized recruitment manager selects applicants for assessment on the advice of the Interview Committee. Afterwards an assessment committee will be appointed to evaluate the selected applications. The applicants will be notified of the composition of the committee and the final selection of a successful candidate will be made by the Head of Department, based on the recommendations of the assessment committee and the interview committee.  
The main criterion for selection will be the research potential of the applicant and the above mentioned skills. The successful candidate will then be requested to formally apply for enrolment as a PhD student at the PhD school of Science. You can read more about the recruitment process at http://employment.ku.dk/faculty/recruitment-process/. 
 
Questions 
For specific information about the PhD scholarship, please contact the principal supervisor Professor Fergal P. Rattray, Department of Food Science, Email: fergal@food.ku.dk  Direct Phone: +45 35 33 12 55. 
 
General information about PhD programmes at SCIENCE is available at http://www.science.ku.dk/phd. 
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Københavns Universitet giver sine knap 10.000 medarbejdere muligheder for at udnytte deres talent fuldt ud i et ambitiøst, uformelt miljø. Vi sikrer traditionsrige og moderne rammer om uddannelser og fri forskning på højt internationalt niveau. Vi søger svar og løsninger på fælles problemer og gør ny viden tilgængelig og nyttig for andre.

Info

Ansøgningsfrist: 31-01-2018
Ansættelsesdato: 01-03-2018
Arbejdstid: Fuldtid
Afdeling/Sted: FOOD

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