Postdoctoral Fellow - Plant-based Ingredients Functionality

Massey University - Te Kunenga ki Pūrehuroa; Palmerston North; On-site; NZD 86,000 - 104,000; Part time

Benefits offered by this job

Flexible working arrangements

Campus facilities access

Professional development opportunities

Staff discounts

Job summary

The Riddet Institute at Massey University invites applications for a part-time Postdoctoral Fellow role based at the Manawatu campus in Palmerston North to study the functionality of semi-refined plant-based ingredients.

You will lead experiments on protein functionality, collaborate across disciplines, mentor students, and publish findings, with a focus on real-world food applications and impact on New Zealand's food sector.

Qualifications

• PhD required or in final thesis stage.
• Experience with protein functionality testing.
• Experience with dairy alternatives formulation.
• Experience with characterisation techniques.

Responsibilities

• Contribute to development and delivery of high-quality food science projects.
• Investigate techno-functional properties of semi-refined plant-based ingredients.
• Collaborate with researchers across the Riddet Institute to identify and develop innovative food solutions.
• Publish high-quality research findings in respected journals.
• Mentor undergraduate students and build capability in plant protein research.
• Represent the Institute through conferences and scholarly activities.
• Build connections within national and international food science communities.
• Ensure compliance with ethics, data security and health and safety regulations.
• Undertake additional duties to support Institute objectives.

Skills

Food science

Research

Collaboration

Mentoring

Communication

Education

PhD in food science/tech/chemistry

Tools

Synchrotron techniques

Microscopy

Rheology

Spectroscopy

Job description

The Riddet Institute is a world-best research centre in food and nutritional sciences, providing fundamental scientific understanding and training for a new generation of science leaders. The Institute integrates partner organisations (Massey University (host), Auckland and Otago Universities, AgResearch and Plant & Food Research) and disciplines, leading a \"NZ Inc\" approach to food research, and generates knowledge and capability that transforms the New Zealand food industry.
We are seeking a high-achieving researcher with a strong background in food science, food chemistry and/or food technology to work on a project related to functionality of semi-refined plant-based ingredients and potential food applications. This position is part-time (0.5 FTE), fixed term for two years and based on the Manawatu campus in Palmerston North.
The Institute has a history of being a vibrant, enjoyable, and fun place to work where we are all focused on \"can do\" and excellence in everything we do. We are interested in attracting a person who would enjoy this environment to join our team.

• Contribute to the development and delivery of high-quality food science research projects, ensuring key milestones and objectives are achieved.
• Investigate the techno-functional properties of semi-refined plant-based food ingredients and their application in food systems.
• Collaborate with researchers across the Riddet Institute to identify and develop innovative food solutions with scientific and commercial impact.
• Support the generation of new knowledge, intellectual property, publications, products, and other research outputs.
• Foster a collaborative and inclusive team environment, drawing on expertise from across the Centre of Research Excellence.
• Publish high-quality research findings in respected international scientific journals.
• Mentor and support undergraduate students, helping to build capability in food science and plant protein research.
• Represent the Institute through conference presentations, scientific reviews, professional networks, and other scholarly activities.
• Build and maintain strong connections within national and international food science communities.
• Ensure compliance with all relevant legislation, ethics requirements, data security protocols, and health and safety regulations.
• Undertake additional duties and research activities as required to support the wider objectives of the Institute.

Mo tenei turanga mahi | About the role

Join a research-focused team dedicated to advancing New Zealand's food innovation and scientific excellence. In this role, you will contribute to cutting-edge research exploring the processing-dependent techno-functional properties of semi-refined plant-based food ingredients. Working collaboratively across multidisciplinary teams, you will help generate new knowledge, support research outcomes with real-world impact, and contribute to solutions that strengthen New Zealand's food sector and economy.

Mou | About you

To be successful in this role, you will bring/hold:

• A PhD degree in food science/technology/chemistry or related disciplines. Applicants in the PhD thesis dissertation stage will be considered.
• Experience in food protein functionality testing (gelation, solubility, foaming, emulsification) and plant protein modification treatments (i.e. physical, chemical and enzymatic modifications) to improve ingredient functionality.
• Experience in food model design formulation, particularly dairy alternatives.
• Experience in techniques for food material characterisation (e.g. microscopy, rheology, FT-IR, Raman Spectroscopy).
• Experience in conducting experiments using Synchrotron-based techniques to characterise food structures is an advantage.

Skills related to effective communication and problem solving as well as the ability to work in multidisciplinary teams are required.

Ko nga hua o te turanga? | What's in it for you?

At Massey, we're committed to being a Te Tiriti-led university and a great place to work. Our people enjoy a range of benefits, including:

• Up to 6.75% employer superannuation contribution
• Five university holidays in addition to standard annual leave
• Competitive remuneration and professional development opportunities
• Flexible working arrangements, where appropriate
• Access to campus facilities including gyms, libraries, cafés, and childcare (location dependent)
• Staff purchasing discounts with a variety of external partners

The salary for this position will depend on skills and experience but will be in the range of Postdoctoral Fellow ($86,113 to $103,953).

Further enquiries should be directed to Associate Professor Alejandra Acevedo Fani at [e-mail].

Desired Skills and Experience

• Research
• Innovation
• Collaboration
• Leadership
• Mentoring
• Communication
• Analysis
• Problem-solving
• Publishing
• Networking
• Scientific
• Technical
• Experimental
• Investigation
• Validation
• Optimisation
• Characterisation
• Formulation
• Processing
• Development
• FoodScience
• FoodChemistry
• FoodTechnology
• Protein
• PlantBased
• Functionalisation
• Rheology
• Microscopy
• Spectroscopy