Ireland: Postgraduate Research in Food Structure & Health

Kategori: Beasiswa pascasarjana

Postgraduate Opportunities in Food Structure & Health - National University of
Ireland


Opportunities exist for motivated graduates to develop their research skills further in a variety of innovative food research projects based at the Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland. The laboratories are well equipped and the prospective students will have access to state-of-the-art research equipment and experienced supervisors. There are currently four studentships available in the area of food structure and health and cheese
science as described below:



Characterisation of polysaccharides as fat mimetics in mixed biopolymer systems using dynamic microstructure analysis.



Polysaccharides are widely used in the food industry as thickening agents and for their fat mimetic properties, whilst milk proteins are particularly useful as structuring agents in many foods.

By exploiting segregative phase separation phenomena it is possible to control the microstructure and phase distribution of mixed biopolymer systems containing both proteins and polysaccharides and therefore to design food structures with desired functional properties. Most phase separation studies have focused on equilibrium behaviour and used small deformation rheological methods to study properties; very few studies have linked large deformation and failure response to microstructural features.

Confocal scanning laser microscopy (CSLM) is a powerful technique for studying the distribution of food ingredients and also the formation of protein networks. Recent developments in micro-tensile and shearing optical stages have facilitated the direct observation of protein-polysaccharide composites during mechanical deformation. This successful candidate will develop and apply dynamic microstructure characterisation techniques to mixed biopolymer systems containing milk proteins and polysaccharides. Rheological and microstructural data obtained will be correlated with data obtained from equivalent biopolymer systems containing fat.

Academic Supervisor:

Prof. Daniel M. Mulvihill, University College, Cork.
Teagasc Supervisor: Dr. Mark Auty, Moorepark Food Research Centre.

Requirements:

Applicants should have a good primary degree (1 or 2.1) in Food Science, Biochemistry, Biological or Physical Science.

Funding:

The positions are funded by a Teagasc Walsh Fellowship of €17,000 p.a. covering postgraduate stipend and tuition fees.

Location:

Sucessful applicants for all positions will be based at Moorepark Food research Centre, Fermoy, Co. Cork. Some time will also be spent at the relevant academic institution.

Starting date:

The project will start at the beginning of September 2006. Students will be required to register for a higher degree at the appropriate academic institution. Application procedure:

Applicants should submit their curriculum vitae, detailing qualifications and experience, together with a covering letter stating which position they are applying for and explaining why they wish to pursue this project. Deadline for applications is Friday 18 August 2006. Applications for all positions should be sent, preferably by email, to the academic supervisor as detailed below:

Prof. Daniel M. Mulvihill, Department of Food and Nutritional Sciences, National
University of Ireland, Cork, Ireland. dmmul@ucc.ie

Further details are available from Dr. Mark Auty

(mark.auty@teagasc.ie, Tel: +353 25 42447)


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