.Junior Research Fellow – 3D Food Formulation Scientist Job Reference: Ref.07.24.41 Employer: International Iberian Nanotechnology Laboratory (INL) Location: Braga, Portugal Group/Unit: Pastrana Research Group Number of Vacancies: 1 Employment Type: Full-time Contract Duration: 20 months Open Date for Applications: September 3rd, 2024 Closing Date for Applications: September 23rd, 2024, 23h00m (Lisbon Time) Key words: #3Dfoodprinting #nutrition #healthy #industry Overview Pastrana 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 Duties The job duties will be the following: Responsible for planning and performing the required experimental work for the project; Write technical reportsand 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 Qualifications Education MSc in Food Chemistry, Food Engineering, Materials Science, Chemistry and Physics of Materials, or a related area. Experience Experience 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 Skills Formulation 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 analysingnano and microstructure of foods. Preferred Qualifications Demonstrated outstanding international research track record; Demonstrated a high degree 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
