Deadline
Varies
Value of Scholarship
Renewable
No
IMPEE is a new, dynamic, multidisciplinary research Institute focused on promoting excellence across its main research themes. Much of our work involves strong industrial links across a range of sectors and through our expertise, skills and experience we work together with industry to identify new areas of interest.
This job will fall under the research theme of Biomedical Engineering in the Food Biomolecule Functionality Research Group. We are a combined experimental and theoretical research group primarily focused on food protein functionality and the physico-chemical and surface properties of food molecules.
Proteins are used as functional ingredients in a wide range of manufactured foods. In addition to their nutritional properties, proteins are excellent emulsifying, foaming and gelling agents and contribute to the structure and stability of formulated foods through these properties. Collagen molecules present in animal hide/bone are composed of three intertwined polypeptide chains which can be manipulated by different processing conditions to form gels with distinct functional properties. Presently the collagen is processed into sausage casings, and the process offers the opportunity for investigation of new innovations of processing of the co-products.
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. Sausage products are widely singled-out as unhealthy due to their high fat/salt contents. The selected collagen products and their interaction with meat structural proteins will be characterised in terms of physicochemical properties, morphology and functionality.
Applicants should hold a PhD in a Food Science, Chemistry, Biochemistry, Chemical Engineering or similar subject and have experience in food processing, food functionality testing and/or food technology relevant to the food industry.
The position is available for 17 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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