- Research Associate In Food Product Development

Tech
2016-08-15 23:00:00

Research Associate in Food Product Development

Deadline

Value of Scholarship

Level of Study

Country Tenable

Renewable

The post holder is required to join a multidisciplinary project funded by Innovate UK and BBSRC. The project is a collaboration between Heriot-Watt University, Devro Ltd (the manufacturers of sausage casings from animal hide) and Kerry Foods Ltd (the manufacturers of sausages). The successful candidate will join a thriving multidisciplinary research laboratory comprised of PhD students and postdoctoral researchers working on leading edge, but practical research across the boundaries of physical chemistry, biochemistry and food science.

Many food products are made by combining raw materials in specific proportions in a formulation, and research on the effects of various formulations on product qualities is common in product design. In formulation studies, an important element is the development of a database detailing the costs, chemical and nutritional compositions of different raw materials as well as parameters such as storage stability and sensory qualities. Sausage products are widely singled-out as unhealthy due to their high fat/salt contents. This project proposes to develop and implement a new strategy for fat reduction in sausages based on the use of structured collagen as fat replacer. The aim will be to deliver an innovative range of high-protein fat-reduced healthy sausage products with maintained mouthfeel and taste through their reformulation with structured collagen. Using test samples of structured collagen their functionality will be first tested in a standard sausage recipe. Subsequently, a novel range of fat-reduced and/or salt reduced sausages based on structured collagen will be developed using a database and their sensory profile, shelf life and cost will be optimized.

Applicants should hold a PhD in a Food Science, Chemistry, Biochemistry, Chemical Engineering or similar subject and have experience in food functionality testing, food product design, formulation and sensory testing relevant to the food industry.

The position is available for 21 months.

Informal enquiries may be made to Dr Lydia Campbell on 0131 451 3045 or at L.Campbell@hw.ac.uk

Applications are particularly welcome from women and black and ethnic minority ethnic candidates, who are under-represented in academic posts at Heriot-Watt.

For application details and further information please go to: www.hw.ac.uk/apply-jobs

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