A two year post-doctoral position in the application of neutron based techniques to food science is offered under the Global Neutron Scientists (GNEUS program) under a Marie Sklodowska-Curie Action based at the Heinz Maier-Leibnitz Zentrum in Munich Germany.

Colloidal food gels consist of networks of aggregated molecules, most commonly proteins, which interrupt the ability of the hydrated structure to flow.  Here we would build on our work linking the fractal scaling of the network with the mechanical properties which are important for food processing and the sensory experience. In this project we will examine the use of micro-organisms to form food gels with small angle neutron scattering particularly in the context of dairy gels.  Ultimately we hope to extend this  work to include fermentation approaches to the production of vegetable protein based gels as meat substitutes.  The project involves collaboration between major international neutron sources: NIST Center for Neutron Research, the Institute Laue Langevin and the Paul Scherrer Institute.  

https://gneus.eu/topics-supervisors/topic-56/

Applications due 17 Jan

Email Chris Garvey (christopher.garvey@tum.de) and/or consult website https://gneus.eu/  for application details.