Junior Research Fellow – 3D Food Formulation Scientist

.DescriptionJunior Research Fellow – 3D Food Formulation ScientistJob Reference: Ref.07.24.41Employer: International Iberian Nanotechnology Laboratory (INL)Location: Braga, PortugalGroup/Unit: Pastrana Research GroupNumber of Vacancies: 1Employment Type: Full-timeContract Duration: 20 monthsOpen Date for Applications: September 3rd, 2024Closing Date for Applications: September 23rd, 2024, 23h00m (Lisbon Time)Key words: #3Dfoodprinting #nutrition #healthy #industryOverviewPastrana RG is dedicated to developing nanotechnology-based solutions for food processing, packaging, and personalisation, with the aim of creating a more sustainable, healthier, and digitally enabled trusted food system.We are looking for a qualified Junior Research Fellow to join our team in developing 3D printed foods under the project IDFoods, with the code 2000319.Job DutiesResponsible for planning and performing the required experimental work for the project; Write technical reports and scientific publications to communicate the results and outcomes of the research; Attend meetings with project partners and assist in the project management; Work in a cross-functional team and with other research groups.Mandatory QualificationsEducationMSc in Food Chemistry, Food Engineering, Materials Science, Chemistry and Physics of Materials, or a related area.ExperienceExperience in food product development, from concept to prototype to final product; Experience with formulating food pastes, gels, and other micro and nanostructured materials suitable for 3D food printing; Experience in 3D Food printing; Experience in food texture and nutrition personalisation; Experience in nutritional and techno-functional assessment of foods; Knowledge of standard statistical methods.Technical SkillsFormulation of micro/nanostructured printable foods (e.G., gelation, emulsification, complex coacervation, phase-separation); Computer-assisted design (CAD), slicing and 3D food printing; Techno-functional properties assessment methods (printability, water activity, colour, texture, rheological properties); In vitro gastrointestinal digestion and digestibility of food ingredients; Data analysis and statistical analysis.Other Skills (not mandatory)Experience in cell culture; Experience in analysing nano and microstructure of foods.Preferred QualificationsDemonstrated outstanding international research track record; Demonstrated a highdegree of autonomy while carrying out research; Excellent project management skills and experience in coordinating collaborative activities between multidisciplinary teams are much appreciated; Good experience in projects with industry; International mobility experience is desirable.Personal Skills"Hands-on" approach together with a high commitment in respecting working deadlines; Problem solving ability; Ability to work independently and as a team player; Good communication skills