PhD Thesis “Impact of processing conditions on functional properties of milk protein concentrates”

Technische Universität München (Technical University of Munich); München; Vor Ort; EUR 50.000 - 70.000; Vollzeit

Zusammenfassung

A leading university in Germany is offering a PhD position focused on the impact of processing conditions on milk protein concentrates. The research aims to improve industrial processes through a deep understanding of material properties. Candidates should have a relevant Master's degree and experience in experimental rheology. Excellent working conditions in an international environment are provided, with applications due by May 31, 2020.

Qualifikationen

• Master’s degree in relevant field required.
• Solid background in experimental rheology needed.

Aufgaben

• Conduct systematic comparison of milk protein concentrates.
• Understand how various factors influence properties.

Kenntnisse

Experimental Rheology

Microstructural Characterization

Communication

Ausbildung

Master’s degree in Food Technology

Master’s degree in Chemical Engineering

Master’s degree in Material Science

Jobbeschreibung

PhD Thesis “Impact of processing conditions on functional properties of milk protein concentrates”

Join to apply for the PhD Thesis “Impact of processing conditions on functional properties of milk protein concentrates” role at Technische Universität München (Technical University of Munich).

About the Position

The research group “Fluid Dynamics of Complex Biosystems” headed by Prof. Dr. Natalie Germann has an open PhD position in experimental rheology. The group focuses on the thermomechanical and functional properties of materials relevant to industry, aiming to design and improve industrial processes by understanding materials at various scales.

Project Details

The project involves systematic comparison of freshly produced and reconstituted milk protein concentrates (MPC) to understand how various factors influence their properties. It is funded by the German Research Foundation and in collaboration with Prof. Kulozik’s chair of Food and Bioprocess Engineering.

Your Profile

• Master’s degree in food technology, chemical engineering, material science, or related field.
• Solid background in experimental rheology and microstructural characterization.
• Ability to work independently and in an interdisciplinary team.
• Good communication skills, fluency in English; German skills preferred for teaching participation.

Our Offer

We offer excellent working conditions in a highly international environment. The position is paid according to the German TV-L salary scale. Please submit a single PDF application including cover letter, CV, publications, educational certificates, research summary, teaching evidence, and three recommendation letters by May 31, 2020, to Prof. Dr. Natalie Germann at [e-mail].

The position is suitable for severely disabled applicants, who will be given preference if equally qualified.

Additional Information

By applying, you consent to the data processing as described in the TUM data protection notice.