Research Fellow in Milk Fat Crystallisation

Country: United Kingdom;

City: Leeds

Vacancy added: 10.07.2019

Employer: University of Leeds

Resumes due: 08.08.2019

 

Are you an ambitious researcher looking for your next challenge?

Do you have an established background in crystallisation and/or colloid science?

 Do you want to further your career in one of the UKs leading research-intensive Universities?

We are looking for a candidate with crystallisation and/or colloid science background for a postdoctoral research position in “Acoustic control of milk fat crystallisation” sponsored by Arla Foods . You will investigate the potential of controlling milk fat nucleation and growth by application of acoustics or ultrasound at a level below cavitation induction.

Milk fat crystallisation can either take place in bulk (i.e. a continuous lipid phase) or in emulsion droplets (e.g. milk fat globules). In either case, the amount, size and shape of the resulting fat crystals have immense impact on the properties of the resulting dairy products. Therefore, the objective of the project will be to establish a proof of principle on application of acoustic/ultrasound on either type of food matrix (bulk and emulsion). The structure and functionality of the crystalline materials produced will be investigated by suitable analytical techniques available at either University of Leeds (Bragg Centre of Materials Characterisation) or – if relevant – at Arla Innovation Centre, Aarhus, Denmark.

Working under the supervision of Dr Elena Simone and Professor Megan Povey, you will join the Food Crystal Engineering and Food Physics groups and contribute to leading research in the areas of food colloids processing and characterization as well as food crystallization.

With a PhD in Physics, Chemistry, Maths, Food Science or Engineering, you will have a strong background in crystallisation, acoustic and/or colloid science/soft matter and experience in standard characterization techniques for crystalline materials. 

 

To explore the post further or for any queries you may have, please contact:

Dr Elena Simone, Lecturer in Food Crystal Engineering

Tel: +44 (0)113 343 2748, email: E.Simone@leeds.ac.uk

 
Where to send resume: