The Laboratory of Food Chemistry (FCH) engages in teaching and research on chemical reactions occurring during processing of raw materials into foods, on the functionality of food ingredients, and on the efficient conversion of biomass remaining after processing. The research of FCH is divided in five areas, i.e. (i) dietary carbohydrates, (ii) lignocellulosics, (iii) phytochemicals, (iv) proteins and (v) lipids, and has state-of-the-art infrastructure to facilitate the research, including ESI-iontrap MS, ESI-TOF-MS, MALDI-TOF-TOF-MS, GC-MS,(U) HPLC, CE, and preparative chromatography. FCH has access to excellent NMR and ESR facilities. FCH is a dynamic international team comprising around 15 staff members, 25 PhD students and post-docs, and 40 BSc and MSc thesis students annually. More information on our team can be found at http://www.WageningenUR.nl/fch.
The Agrotechnology & Food Sciences Group is part of Wageningen University & Research, an organisation that brings together fundamental and applied scientific research. We work on creating ‘healthy food in a biobased society’ with private sector companies, research institutes and government agencies in the Netherlands and abroad. Our innovations play a crucial role in solving the major issues which affect society today. Entrepreneurship and professionalism are key in all that we do. In short, we are a major international employer offering considerable potential for your career.
Wageningen University & Research
Delivering a substantial contribution to the quality of life. That's our focus – each and every day. Within our domain of good and safe food & food production, food security and a healthy living environment, we search for answers to issues affecting society – such as sustainable food production, climate change and alternative energy. Of course, we don’t do this alone. Every day, 5000 people work on ‘the quality of life’, turning ideas into reality, on a global scale.
Could you be one of these people? We give you the space you need.
For further information about working at Wageningen University & Research, take a look at: https://www.wur.nl/en/Jobs.htm
Acquisition regarding this vacancy is not appreciated.
We are looking for a PhD candidate for the project “Modelling lipid oxidation in emulsions”. The position is part of a larger NWO project, including 7 PhD positions, in collaboration with Wageningen University (WUR), University of Amsterdam (UvA), Eindhoven University of Technology (TuE) and two industrial partners. The goal of this larger project is to understand and control the mechanisms behind lipid oxidation in emulsions in order to identify novel anti-oxidant strategies.
Lipid oxidation in food has been investigated for a long time, as it affects nutritional properties, induces the generation of off-flavors and reduces the shelf life of the products. But the complex mechanisms behind lipid oxidation in emulsions are still not fully understood. To be able to answer the growing consumer demand for sustainable (ambient supply chain) and natural (without artificial antioxidants) products, it is essential to better understand these mechanisms.
The PhD candidate will develop a model that enables the quantitative prediction of lipid oxidation in wet and dry emulsions. This will require a combination of different modelling approaches. The kinetics of the process should be described using realistic parameters (e.g. T, time) and product characteristics as input. The model should link the reaction of initial unsaturated fatty acids to primary and secondary oxidation products (to the formation of off-flavors). In later stages also the heterogeneous distribution of reactants and possible diffusion of reactive species through the emulsion should be included Data for this project are collected from current and past experiments performed by the other PhD candidates in this project. The goals are to provide a comprehensive understanding of the relevant mechanisms and to use this knowledge to efficiently develop approaches to increase the oxidative stability of nature-inspired emulsified foods.
For this position we are looking for a candidate with the following qualifications:
• An MSC in chemical engineering, applied mathematics or related fields with experience with or interest to work on real food (chemistry) systems
• Experience with lipid and/or lipid oxidation will be a benefit, but is not strictly required;
• Excellent research skills;
• Ability to work in a multi-disciplinary project;
• Excellent communication skills.
The selected PhD fellow should have passed for an English proficiency test (e.g. TOEFLL or IELTS) before the employment starts.
We offer you a temporary position for a period of 1.5 years with extension of 2.5 years after successful evaluation. Gross salary per month € 2266,-. in the first year rising up to € 2897,-. per month in the fourth year.
We not only offer a competitive salary but also 8% holiday pay, 8.3% end of year remuneration and an attractive number of leave days (232 hours on fulltime basis), possibilities for study leave and a pension of the ABP Pension Fund.
For more information about this position, please contact dr.ir. Peter Wierenga, assistant professor Food Chemistry (firstname.lastname@example.org; tel.: +31 317 483 786). For more information about the contractual aspects, please contact Matthijs Boer, HR advisor (tel.: +31 317 486 148).
You can apply online by uploading your curriculum vitae and letter of motivation at https://www.wur.nl/en/Jobs/Vacancies.htm until 17th of May.
Dr. Ir. Peter A. Wierenga,
AFSG/ Leerstoelgroep Levensmiddelenchemie
Postbus 17, 6700 AA, Wageningen
Bezoekadres: Axis-X, Bornse Weilanden 9, room X0121,
T: 0317 483786
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