Postdoctoral Research Associate in grain and food microstructure and chemistry
'Raising the Pulse (RtP)' is a £2.5M UKRI Transforming UK Food Systems project based on the concept that a higher consumption of UK grown pulses would result in considerable health and environmental benefit to the population. The pulse best suited to the UK, the faba bean, is naturally high in protein, micronutrients and fibre, and has the lowest environmental impact of all crops. However, most of the population will not significantly increase their consumption of this pulse unless it is successfully incorporated into familiar looking and tasting, affordable and convenient staple foods, such as bread.
The scope of the RtP project is wide ranging, from sustainable production to nutritional enhancement, to processing and manufacturing innovation to evaluation of health benefits and consumer acceptance together with modelling of all the above, and there will be in total 6 newly appointed researchers working on the project. One of these posts is for a full-time postdoctoral scientist with relevant training and experience in chemical and microstructural analysis of plants/foods for a period of 3 years from 1st October 2022.
This position will be based at the University of Reading, within the internationally renowned School of Agriculture, Policy and Development and in collaboration with the Department of Food and Nutritional Science. The PDRA will carry out and coordinate research activities relating to faba bean grain characterisation and processing optimisation for incorporation into bread and other bakery products, and they will span plant microscopy, grain processing, food chemistry (including flavour chemistry), sensory science, food rheology and microstructure.
The main roles and responsibilities will include:
- Conducting morphological investigations (including microscopy) and milling trials of faba bean grain
- Design and implementation of chemical and physicochemical analysis of raw and processed fava beans, flour, dough, bread and crackers.
You will have:
- A PhD in Plant Science, Food Science or related biological science.
- Experience in some or all of the following: grain microstructure analysis, milling, dough rheology, liquid/ gas chromatography
- Experience in statistical analysis and in handling of large datasets
Informal contact details
Alternative informal contact details
Associate Professor in Crop Science
Lecturer in Food Science and Technology
Dr Paola Tosi
Dr Julia Rodriguez Garcia
+44 (0) 118 378 8119
+44 (0) 118 378 4734
Interview Date: 07/10/2022
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