PhD in Food Materials Science: Aerogels for Texture

Helsinki Innovation Services Ltd; Helsinki; Hybrid; EUR 58,000 - 78,000; Full time

Job summary

The Doctoral Candidate will be employed by the University of Helsinki and will be required to enroll as a PhD student at University of Helsinki, in accordance with the relevant admission and enrolment requirements.

The doctoral project focuses on designing dietary-fibre aerogels/cryogels for food applications, with extensive characterisation and structure–function analyses to link material architecture with moisture responsiveness and functionality in real foods.

Qualifications

• Master’s degree in food technology, materials science, chemistry, biomaterials or polymer science.
• Proficiency in English (written and spoken).
• Strong laboratory and analytical skills; ability to work across disciplines.

Responsibilities

• Conduct research on material science and food technology.
• Plan, perform, document and analyse experimental work using relevant laboratory, analytical, processing and/or modelling methods.
• Participate actively in FAroGels network meetings, workshops, training schools, seminars and transferable-skills activities.
• Undertake planned secondments at FAroGels partner organisations, as specified for the DC project.
• Work collaboratively with academic and non-academic partners across the FAroGels network.
• Prepare scientific reports, project deliverables, presentations, publications and, where relevant, other dissemination or exploitation-related outputs.

Skills

Strong laboratory skills

English proficiency

Education

Master’s degree or equivalent

Tools

SEM

AFM

CLSM

X-ray microtomography

SAXS

DVS

micropipette aspiration

Job description

The Doctoral Candidate will be employed by the University of Helsinki and will be required to enroll as a PhD student at University of Helsinki, in accordance with the relevant admission and enrolment requirements.

The doctoral project focuses on designing dietary-fibre aerogels/cryogels for food applications, with extensive characterisation and structure–function analyses to link material architecture with moisture responsiveness and functionality in real foods.