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Postdoc of dairy protein chemistry

The Section for Dairy and Ingredient Technology at Department of Food Science, University of Copenhagen is offering a position as Postdoctoral Research Fellow in the area of Dairy Protein Chemistry.
 
We invite applications for a 1 year (12 months) Postdoctoral position with commencement 1st December 2017 or as soon as possible thereafter. 
 
We are seeking a motivated, creative and independent postdoctoral fellow to join the project “StrucSat – How structure affect satiety” which has both academic and industrial partners. 
 
The project focuses on insight at the molecular level into interactions between selected food components (milk proteins, polysaccharides and how this affects digestion and physiological responses. The approach is cross-disciplinary approach, bringing together competences within food ingredient manufacture, food structure engineering, sensory science, protein and polysaccharide chemistry, food intake and digestion, animal models, human nutrition, and the physiology and measurement of satiety and energy homeostasis. The aim is to provide a knowledge base enabling food and ingredient producers to predict and document how a given component or process will affect satiety and energy uptake, hence providing consumers with palatable and desirable products designed for satiety management. 
 
The postdoctoral position focuses on detailed investigations of milk protein digestion in mice and on upscaling production of structured protein ingredients and complexes with polysaccharides intended for human studies. 
 
The successful candidate will be part of a very cross-disciplinary research group and a highly international research environment at the Department of Food Science. 
 
Skills and experience required: 
  • A PhD degree in an appropriate subject (Food Chemistry, Food Science, Dairy Technology or similar) 
  • Expertise in protein chemistry, preferably some experience with milk proteins.   
  • Experience with and some expertise in chromatographic, electrophoretic and spectroscopic techniques, including mass spectrometry 
  • Good interpersonal and communicative skills and experience with cross-disciplinary team work, preferably with industrial partners  
  • Ability to work independently and deliver on project activities within deadlines 
 
The postdoc’s duties will include research within milk protein digestion as well as limited teaching duties.  
 
Further information on the Department is linked at www.food.ku.dk  
 
Inquiries about the position can be made to professor Richard Ipsen, E-mail: ri@food.ku.dk     
 
The position is open from 1st December 2017 or as soon as possible thereafter.
 
The University wishes our staff to reflect the diversity of society and thus welcomes applications from all qualified candidates regardless of personal background. 
 
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.  
 
The application, in English, must be submitted electronically by clicking APPLY NOW below.  
 
Please include  
  • Curriculum vita 
  • Diplomas (Master and PhD degree or equivalent)  
  • Research plan – description of current and future research plans 
  • Complete publication list 
  • Separate reprints of 3 particularly relevant papers 
The deadline for applications is 20th October 2017, 23:59 GMT +1.  
 
After the expiry of the deadline for applications, the authorized recruitment manager selects applicants for assessment on the advice of the Interview Committee.  
 
You can read about the recruitment process at http://employment.ku.dk/faculty/recruitment-process/
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Info

Ansøgningsfrist: 20-10-2017
Ansættelsesdato: 01-12-2017
Arbejdstid: Fuldtid
Afdeling/Sted: FOOD

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