Research Fellow – Self Structuring in Foods

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Research Fellow – Self Structuring in Foods

University of Birmingham – School of Chemical Engineering

Location: Birmingham
Salary: £30,942 to £40,322 with potential progression once in post to £42,792. Grade 7
Hours: Full Time
Contract Type: Fixed-Term/Contract
Placed On: 7th June 2021
Closes: 27th June 2021
Job Ref: 97008

College of Engineering and Physical Sciences

Salary: Full time starting salary is normally in the range £30,942 to £40,322 with potential progression once in post to £42,792

Band/Grade: Grade 7

Duration: Fixed-term for up to 12 months

A Research Fellow position is available for a period of up to 12 months to work in the field of emulsion design, within the microstructure group within the School of Chemical Engineering.

We seek an experienced physical scientist or chemical engineer to build our expertise emulsion microstructure engineering and the use of such structures in complex food systems.

The ideal candidate will have completed, or be near completion of a PhD or EngD in Physical Science or Chemical Engineering. Previous experience in colloid microstructure design is desirable; experience in supervision of research students would be an advantage. The successful candidate should have good communication and team working skills and have demonstrated the ability to write clearly and succinctly.

The post-holder is expected to contribute to the achievement of the School’s research strategy by developing and then undertaking novel research activities on emulsions for chocolate fillings.

Main Duties/Responsibilities include

  • Conduct own and original research
  • Independently plan, carry out and interpret experimental and modelling work on microstructure behaviour.
  • To contribute to writing bids for research funding
  • To critically analyse the data using a range of methods, develop new conceptual models and further develop the understanding of the physics involved.
  • Present project’s findings and progress
  • To apply knowledge in a way which develops new intellectual understanding
  • To disseminate research findings for publication in peer reviewed journals, presentations at international conferences and posters at national and international conferences
  • To supervise students on research related work and provide guidance to PhD students
  • To contribute to developing new models, techniques and methods

Person Specification includes

  • Have a good first degree in a relevant subject (Physical Science or Engineering)
  • Completed, or near completion of, a PhD or EngD in Physical Science or Chemical Engineering, ideally in the field of food microstructure or microstructural engineering, particularly in the emulsions or hydrocolloids area (or be in possession of equivalent relevant research experience)
  • A proven track record in relevant research area (e.g. emulsification processes/ gel processing)
  • Experience in colloid microstructure design is desirable
  • A proven track record of innovation and inventiveness
  • Possesses sufficient breadth and depth of specialist knowledge in the discipline and/or research methods and techniques to establish new research programmes
  • Experience in collaborating with national and international industrial and academic partners is essential

Informal enquiries can be made to Prof Ian Norton; i.t.norton@bham.ac.uk

To download the full job description and details of this position and submit an electronic application online please click on the Apply Online button below or visit our careers website; https://bham.taleo.net/careersection/external/jobsearch.ftl?lang=en&portal=101430233, please quote Job Ref 97008 in all enquiries.

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