Master Project: Powder shelf-life and functionality, Food physics

About the project

We want to develop two methods to access powder quality characteristics related to fat migration and agglomerate strength. When feasible methods have been established these will be applied to un-derstand powder ageing phenomena.

• LF-NMR method development accessing Fat migration in dairy powders

• Knowledge sharing and collaboration in external consortium on predicting powder shelf life.

• Time distribution between Arla and university will be according to project needs as infrastructure needed for the project work is distributed both at Arla innovation center and iNANO both in Aar-hus.

• Participate in weekly meetings and academic environment at university.

Who are you?

A motivated student with great practical skills and go-do mind set. Eager to get experiences from both academic and industrial research settings.

• Looking for Msc project to finalize your degree in Biotech/Chemical Engineering, Food Technol-ogy, Chemistry

• Preferred duration (60 or 45 ECTS) starting Q3 2024

• Proficient in spoken and written English

• Want to learn to drive and mange your own project and recommend direction based on data

• Experince working with matlab and/or scripting advantageous but not a requirement

• Looking forward to engaging with skilled professional from industry and academia

What do we offer?

You will manage your Msc project with advice from Supervisors Prof. Thomas Vosegaard, scientist Kirsten G. Malmos and post doc Armin Afrough. The team of supervisors have successfully worked together on other student projects previously.