Industrial Postdoc in Cheese Powder as a functional ingredient.

Industrial Postdoc in cheese powder as a functional ingredient

Lactosan A/S, in collaboration with Department of Food Science at University of Copenhagen seek candidates for an industrial postdoc position on a project dealing with cheese powder as a functional ingredient in complex food matrices. The project has received support from Innovation Fund Denmark.

The position is for 16 months and provide a unique opportunity to work on an exciting project in a well-equipped and supportive environment both in industry and academia.

Qualifications

Applicants are expected to have a strong research background in Food Science or a related field and must have finalized a PhD degree maximum five years prior to the date of employment.

The successful candidate will be expected to have strong qualifications or experience within several of the following areas:

  • Dairy chemistry, especially milk proteins and milkfat
  • Milk Protein analysis, e.g. SDS-PAGE and HPLC
  • Confocal laser scanning microscopy or other microscopy techniques applied to food science. Knowledge of confocal Raman microscopy is an advantage.
  • Rheology of food products
  • Characterization of technological functionality of food ingredients
  • Properties and analysis of food or ingredient powder


Strong team player skills are required, since the project is a collaboration between an industrial and academic partner.

Place of employment and work

The employment is at Lactosan A/S but with the largest proportion of work being conducted at The Department of Food Science at University of Copenhagen.

Lactosan A/S located in Ringe in Funen is one of the pioneers in the development, production and sales of cheese powder solutions to the food industry and have a comprehensive knowledge within its field.

Lactosan is part of the THORNICO Group – a conglomerate owned by Thor and Christian Stadil. THORNICO comprises a vast portfolio of companies dealing both in the food and food tech industry as well as in other business areas such as shipping, real estate, sports wear and on-line digital businesses. To find out more about our sister companies, please visit www.thornico.com




The Department of Food Science at University of Copenhagen has the mission to contribute with new solutions for society and industry to support sustainable food production, food security and safety as well as production of high-quality food promoting human health and wellbeing. The Department is recognized for excellence in food research, education, and industrial collaboration. The Department is an international workplace with English as primary working language. The postdoc will be a part of the Section for Ingredients and Dairy Technology, which conducts basic and applied inter-disciplinary research in close collaboration with industry and actively contributes to teaching at the BSc in Food Science and the MSc in Food Science and Technology. Further information on the Department can be found at http://www.food.ku.dk/english.

Inquiries about the position can be made to Inger Hansen (ih@lactosan.com) or Richard Ipsen (ri@food.ku.dk).

The target starting date is 1 September 2019, but may be made earlier or later by arrangement.

The application including all attachments must be in English.

Please include the following with your application:

  • Curriculum vitae
  • Diplomas (Master and PhD degree)
  • Complete publication list, including reprints of relevant papers

The deadline for the application is 31 July 2019. Please mark the application “Industrial Postdoc in cheese powder as a functional ingredient”.


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330044974Phoenix-500c6aa812019-06-19T00:00:00Industrial Postdoc in Cheese Powder as a functional ingredient.

Industrial Postdoc in cheese powder as a functional ingredient

Lactosan A/S, in collaboration with Department of Food Science at University of Copenhagen seek candidates for an industrial postdoc position on a project dealing with cheese powder as a functional ingredient in complex food matrices. The project has received support from Innovation Fund Denmark.

The position is for 16 months and provide a unique opportunity to work on an exciting project in a well-equipped and supportive environment both in industry and academia.

Qualifications

Applicants are expected to have a strong research background in Food Science or a related field and must have finalized a PhD degree maximum five years prior to the date of employment.

The successful candidate will be expected to have strong qualifications or experience within several of the following areas:

  • Dairy chemistry, especially milk proteins and milkfat
  • Milk Protein analysis, e.g. SDS-PAGE and HPLC
  • Confocal laser scanning microscopy or other microscopy techniques applied to food science. Knowledge of confocal Raman microscopy is an advantage.
  • Rheology of food products
  • Characterization of technological functionality of food ingredients
  • Properties and analysis of food or ingredient powder


Strong team player skills are required, since the project is a collaboration between an industrial and academic partner.

Place of employment and work

The employment is at Lactosan A/S but with the largest proportion of work being conducted at The Department of Food Science at University of Copenhagen.

Lactosan A/S located in Ringe in Funen is one of the pioneers in the development, production and sales of cheese powder solutions to the food industry and have a comprehensive knowledge within its field.

Lactosan is part of the THORNICO Group – a conglomerate owned by Thor and Christian Stadil. THORNICO comprises a vast portfolio of companies dealing both in the food and food tech industry as well as in other business areas such as shipping, real estate, sports wear and on-line digital businesses. To find out more about our sister companies, please visit www.thornico.com




The Department of Food Science at University of Copenhagen has the mission to contribute with new solutions for society and industry to support sustainable food production, food security and safety as well as production of high-quality food promoting human health and wellbeing. The Department is recognized for excellence in food research, education, and industrial collaboration. The Department is an international workplace with English as primary working language. The postdoc will be a part of the Section for Ingredients and Dairy Technology, which conducts basic and applied inter-disciplinary research in close collaboration with industry and actively contributes to teaching at the BSc in Food Science and the MSc in Food Science and Technology. Further information on the Department can be found at http://www.food.ku.dk/english.

Inquiries about the position can be made to Inger Hansen (ih@lactosan.com) or Richard Ipsen (ri@food.ku.dk).

The target starting date is 1 September 2019, but may be made earlier or later by arrangement.

The application including all attachments must be in English.

Please include the following with your application:

  • Curriculum vitae
  • Diplomas (Master and PhD degree)
  • Complete publication list, including reprints of relevant papers

The deadline for the application is 31 July 2019. Please mark the application “Industrial Postdoc in cheese powder as a functional ingredient”.

Industrial Postdoc in cheese powder as a functional ingredient Lactosan A S, in collaboration with Department of Food Science at University of Copenhagen seek candidates for an industrial postdoc position on a project dealing with cheese powder as a functional ingredient in complex food matrices. The project has received support from Innovation Fund Denmark. The position is for 16 months and provide a unique opportunity to work on an exciting project in a well-equipped and supportive environment both in industry and academia. Qualifications Applicants are expected to have a strong research background in Food Science or a related field and must have finalized a PhD degree maximum five years prior to the date of employment. The successful candidate will be expected to have strong qualifications or experience within several of the following areas: Dairy chemistry, especially milk proteins and milkfat Milk Protein analysis, e.g. SDS-PAGE and HPLC Confocal laser scanning microscopy or other microscopy techniques applied to food science. Knowledge of confocal Raman microscopy is an advantage. Rheology of food products Characterization of technological functionality of food ingredients Properties and analysis of food or ingredient powder Strong team player skills are required, since the project is a collaboration between an industrial and academic partner. Place of employment and work The employment is at Lactosan A S but with the largest proportion of work being conducted at The Department of Food Science at University of Copenhagen. Lactosan A S located in Ringe in Funen is one of the pioneers in the development, production and sales of cheese powder solutions to the food industry and have a comprehensive knowledge within its field. Lactosan is part of the THORNICO Group a conglomerate owned by Thor and Christian Stadil. THORNICO comprises a vast portfolio of companies dealing both in the food and food tech industry as well as in other business areas such as shipping, real estate, sports wear and on-line digital businesses. To find out more about our sister companies, please visit www.thornico.com The Department of Food Science at University of Copenhagen has the mission to contribute with new solutions for society and industry to support sustainable food production, food security and safety as well as production of high-quality food promoting human health and wellbeing. The Department is recognized for excellence in food research, education, and industrial collaboration. The Department is an international workplace with English as primary working language. The postdoc will be a part of the Section for Ingredients and Dairy Technology, which conducts basic and applied inter-disciplinary research in close collaboration with industry and actively contributes to teaching at the BSc in Food Science and the MSc in Food Science and Technology. Further information on the Department can be found at http: www.food.ku.dk english. Inquiries about the position can be made to Inger Hansen (ih@lactosan.com) or Richard Ipsen (ri@food.ku.dk). The target starting date is 1 September 2019, but may be made earlier or later by arrangement. The application including all attachments must be in English. Please include the following with your application: Curriculum vitae Diplomas (Master and PhD degree) Complete publication list, including reprints of relevant papers The deadline for the application is 31 July 2019. Please mark the application Industrial Postdoc in cheese powder as a functional ingredient .11jobnet500c6aa8100000000000aDK_OFIR_02DKDanmark228DKK2019-07-31T00:00:000000http://www.lactosan.com/careers/join-our-job-agent?hr=show-job/451990EuropaDanmarkFyn & Sydfynske øerFynFaaborg-Midtfyn3548749LACTOSAN A/S11Nordbakken 25750RingeDKDanmark0DKDanmarkDKDanmark8Fuldtid47Tidsbegrænset779824JobNet5006084500608410017-06-20190https://dispatcher.ofir.dk/statistic/register?context=FeedEntrySearchedCount&feedId=dc2beb84&entryId=500c6aa8https://dispatcher.ofir.dk/statistic/register?context=FeedEntryDisplayCount&feedId=dc2beb84&entryId=500c6aa8https://dispatcher.ofir.dk/statistic/register?context=JobApplicationInitiatedCount&feedId=dc2beb84&entryId=500c6aa8&page=ShowJob&component=SendApplicationButtonhttps://dispatcher.ofir.dk/statistic/register?context=JobApplicationAppliedCount&feedId=dc2beb84&entryId=500c6aa8&page=EmailApplyForm&component=SendApplicationButtonhttps://static.matchwork.com/company/logo/DK/ORS/SoMe/Produktion_haandvaerk_og_transport/Haandvaerk_og_service/5.jpgMed et job indenfor Håndværk & service bliver du mødt af spændende opgaver. Hvis du er interesseret, er jobbet som medarbejder lige noget for dig.12007991Dansk3Læse/ tale7Håndværk & service362105162noreply@ofir.comDKDanmarkDKDanmarkda-DK