Postdoc Opportunities in Division of Food Sciences

We are delighted to announce 5 postdoc positions in Food Flavour, Sensory Science and Food Structure within the Division of Food Sciences at the University of Nottingham.

Food Process Scientist- KTP Associate with Buhler UK (15 months) – Deadline 6/1/19

Product Scientist, Low Calorie Chocolate - KTP Associate with Unilever (36 months) – Deadline 8/1/19

Product Scientist, Wafers & Cones - KTP Associate with Unilever (36 months) – Deadline 6/1/19

Sensory & Flavour Development Specialist- KTP Associate with Warner Edwards (36 months)

Business Engagement Scientist– Sensory Science (12 months)

 

Food Process Scientist - KTP Associate (15 months) – Deadline 6/1/19

This is an exciting opportunity for an ambitious individual to advance their career through a Knowledge Transfer Partnership (KTP) working with Buhler UK Limited and the School of Biosciences, University of Nottingham to develop a capability for an in-house technology to offer complex, sophisticated composition analysis of materials on a commercial level. Your role will involve developing capability for an imaging technology to detect and sort for new properties or chemical composition of food materials through development of algorithms and be involved in the commercialisation and dissemination of this technology.

This project builds on the expertise of Buhler AG in innovative process technologies and cutting edge high-speed optical sorting approaches in association with the University of Nottingham’s food chemistry expertise in raw material characterization.

You will be employed by the University of Nottingham but will be based primarily at Buhler UK Ltd, East London.

Informal enquiries may be addressed to Professor Ian Fisk, email: ian.fisk@nottingham.ac.uk

https://www.nottingham.ac.uk/jobs/currentvacancies/ref/SCI464418

 

Product Scientist, Low Calorie Chocolate - KTP Associate (36 months) – Deadline 8/1/19

This is an exciting opportunity for an ambitious individual to advance their career through a Knowledge Transfer Partnership (KTP). You will be working with Unilever UK and the School of Biosciences to develop techniques for lowering calories in chocolate.

Chocolate and chocolate coatings play a significant role in many of Unilever’s ice cream products and the removal of fat and sugar creates significant challenges. Reduction of these functional ingredients leads not only to changes in product texture, processability and quality, but also to taste & flavour which is a key driver for consumer acceptance. A step change in understanding is now needed and will be delivered through the project using both internal technologies (Unilever and University of Nottingham) and concepts generated through the project.

You will be employed by the University of Nottingham but will be based primarily at Unilever, Colworth, Bedfordshire.

Informal enquiries may be addressed to Professor Ian Fisk, email: ian.fisk@nottingham.ac.uk

https://www.nottingham.ac.uk/jobs/currentvacancies/ref/SCI455418

  

Product Scientist, Wafers & Cones - KTP Associate (36 months) – Deadline 6/1/19

This is an exciting opportunity for an ambitious individual to advance their career through a Knowledge Transfer Partnership (KTP). You will be working with Unilever UK and the School of Biosciences to develop techniques for lowering sugars and fats in ice cream cones.

The nutritional quality of ice cream cones holds significant technical challenges, since they are high in fat and sugar. Modification of cone formulations to improve nutritional quality will impact all aspects of their properties including flavour, texture and processability. You will be expected to use skills in soft matter characterisation, food physics and flavour chemistry to develop and implement strategies to mitigate the impact of modifying formulations to improve nutrition and at the same time aim to improve cone quality. Whilst there are several internal technologies to be trialled in the project, the associate is expected to be innovative and creative, thereby forming novel solutions.

You will be employed by the University of Nottingham but will be based primarily at Unilever, Colworth, Bedfordshire.

Informal enquiries may be addressed to Professor Ian Fisk, email: ian.fisk@nottingham.ac.uk

https://www.nottingham.ac.uk/jobs/currentvacancies/ref/SCI455518

 

Sensory & Flavour Development Specialist - KTP Associate (36 months) – Deadline 8/1/19

This is an exciting opportunity for an ambitious individual to advance their career through a Knowledge Transfer Partnership (KTP) working with craft gin pioneers, Warner Edwards and world leading experts at the University of Nottingham to transfer and embed knowledge within Warner Edwards. Warner Edwards are a young, fast growing, global award-winning craft distillery producing small-batch artisan gins on their family farm in the picturesque village of Harrington in Northamptonshire. They are famous for creating and pioneering naturally flavoured gins, which led to the recent exponential boom in the flavoured gin market. Every drop is farm-born, and made from only natural ingredients with many sourced locally and grown on the farm. Warner Edwards account for a substantial share of the premium market, retailing in high-end grocers such as Waitrose, Marks & Spencer, Fortnum & Mason, and Selfridges. Building on their meteoric success, their ambition is to lead the industry in their understanding the chemistry of flavoured gins, and you will be a key player in realising this by developing your own sensory skills and embedding that within the business by establishing sensory panels, flavour chemistry capabilities and creating literature through research that will optimise spirit quality and progress the industry.

You will be employed by the University of Nottingham but will be based primarily at Warner Edwards in the idyllic countryside location of Harrington.

Informal enquiries may be addressed to Dr Rebecca Ford, email: r.ford@nottingham.ac.uk

https://www.nottingham.ac.uk/jobs/currentvacancies/ref/SCI455218

 

Business Engagement Scientist – Sensory Science (12 months) – Deadline 20/12/18

The Sensory Science Centre (SSC) is internationally renowned for both its sensory research and teaching, boasting state of the art facilities, two expert panels and a consumer database for product assessment. This role presents an excellent opportunity for a self-motivated sensory and consumer scientist to engage with businesses and research partners by conducting services rendered work. This will include raising awareness of the centre, identifying new leads, delivering pitches to potential collaborators/clients, writing proposals, conducting studies, analysing data and presenting results (both verbally and written). In addition, the role-holder will work closely with the flavour chemistry team, supporting research and would therefore benefit from knowledge and experience of flavour/aroma chemistry. 

You will be employed by the University of Nottingham and based at the Sutton Bonington Campus

Informal enquiries may be addressed to Dr Rebecca Ford, email: r.ford@nottingham.ac.uk

https://www.nottingham.ac.uk/jobs/currentvacancies/ref/SCI386518