Meat Science
The PD Fellow will work on a project funded by DAFM. The project will focus on reducing salt in traditional processed meats with a focus on hams and bacon while maintaining functionality food safety, shelf-life, consumer sensory quality and commercial viability using state of the art methods. Clean label and allergen friendly ingredients will be used where possible to replace additives. Sensory, consumer and state of the art technological methods will be used. In parallel, microstructure analysis and sensory will be carried out.
Deadline for applications: 21st May 2015
Food Biosciences
The successful candidate will work on studies to investigate the potential of dietary ingredients with efficacy to enhance immune function, based on in vitro (cell culture) and in vivo (animal studies) studies. Specific food ingredients incorporating the stable bioactive compounds will be developed and stability tests undertaken. The ideal candidate would have experience in microbiology/biochemistry, nutrition and functional food development. The ideal candidate will have experience in GUT microbiome and functional food development. The successful candidate will have experience with respect to diet and immune function, gut microbiota and molecular biology and have a proven record of publications.
Deadline for applications: 25th May 2015
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