Junior Research Fellow – 3D Food Formulation Scientist

at  International Iberian Nanotechnology Laboratory

Description
Junior Research Fellow – 3D Food Formulation Scientist
Job Reference: Ref.07.24.41
Employer: International Iberian Nanotechnology Laboratory (INL)
Location: Braga, Portugal
Group/Unit: Pastrana Research Group
Number of Vacancies: 1
Employment Type: Full-time
Contract Duration: 20 months
Open Date for Applications: September 3rd, 2024
Closing Date for Applications: September 23rd, 2024, 23h00m (Lisbon Time)
Key words: #3Dfoodprinting #nutrition #healthy #industry

OVERVIEW

Pastrana RG is dedicated to developing nanotechnology-based solutions for food processing, packaging, and personalisation, with the aim of creating a more sustainable, healthier, and digitally enabled trusted food system.
We are looking for a qualified Junior Research Fellow to join our team in developing 3D printed foods under the project IDFoods, with the code 2000319.
Job Duties

The job duties will be the following:

• Responsible for planning and performing the required experimental work for the project;
• Write technical reports and scientific publications to communicate the results and outcomes of the research;
• Attend meetings with project partners and assist in the project management;
• Work in a cross-functional team and with other research groups.

Mandatory Qualifications

EDUCATION

• MSc in Food Chemistry, Food Engineering, Materials Science, Chemistry and Physics of Materials, or a related area.

EXPERIENCE

• Experience in food product development, from concept to prototype to final product;
• Experience with formulating food pastes, gels, and other micro and nanostructured materials suitable for 3D food printing;
• Experience in 3D Food printing;
• Experience in food texture and nutrition personalisation;
• Experience in nutritional and techno-functional assessment of foods;
• Knowledge of standard statistical methods.

TECHNICAL SKILLS

• Formulation of micro/nanostructured printable foods (e.g., gelation, emulsification, complex coacervation, phase-separation);
• Computer-assisted design (CAD), slicing and 3D food printing;
• Techno-functional properties assessment methods (printability, water activity, colour, texture, rheological properties);
• In vitro gastrointestinal digestion and digestibility of food ingredients;
• Data analysis and statistical analysis.

Other Skills (not mandatory)

• Experience in cell culture;
• Experience in analysing nano and microstructure of foods.

PREFERRED QUALIFICATIONS

• Demonstrated outstanding international research track record;
• Demonstrated a high degree of autonomy while carrying out research;
• Excellent project management skills and experience in coordinating collaborative activities between multidisciplinary teams are much appreciated;
• Good experience in projects with industry;
• International mobility experience is desirable.

PERSONAL SKILLS

• “Hands-on” approach together with a high commitment in respecting working deadlines;
• Problem Solving ability;
• Ability to work independently and as team player;
• Good communication skills.

• Responsible for planning and performing the required experimental work for the project;
• Write technical reports and scientific publications to communicate the results and outcomes of the research;
• Attend meetings with project partners and assist in the project management;
• Work in a cross-functional team and with other research groups