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愛爾蘭食品科學(xué)全額博士獎(jiǎng)學(xué)金職位信息 已有3人參與
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????????????????????????????λ??????? TEAGASC PHD WALSH FELLOWSHIP OPPORTUNITY ??Investigating concentrated casein-polymer interactions as a platform technology for Cheese?? Walsh Fellowship Number 2018053 Background Approximately 40 % of Irish milk is converted into cheese with Cheddar exports to the UK accounting for ? 429 m out of total exports of ? 694 m ( 2016). However, the prospect of Brexit has led to significant uncertainty for this key market. Thus, there is a pressing need to develop platform technologies to facilitate product and process innovation for emerging markets, particularly in Asia. Consumers in Asian countries are interested in the nutritional properties of cheese, however, they may have limited experience of cheese or its taste, texture or sensory properties may not appeal to them. The proposed research will identify specific target sensory properties and will exploit colloidal sciences and caseinpolysaccharide interactions to incorporate novel ingredients to achieve cheeses desirable to Asian consumers. In particular, this research project will focus on investigating casein-polymer interactions under varying conditions of pH and ionic strength. Complexation between proteins and polysaccharides is primarily electrostatic, thus changing environment and process conditions (e.g. pH and ionic strength as observed in cheese manufacture) will be studied because in-process acidification decreases charge and increases solubilisation of colloidal calcium altering serum ionic strength. Similarly differing polymers will be used to alter polysaccharide stiffness and charge density to influence aggregation characteristics and structures formed. Overall, the research looks to develop a platform technology for cheese innovation for Asian markets through research on concentrated casein-polymer interactions. Requirements Applicants should possess a First or Second Class Honours (Grade 1) degree or an M.Sc. in Food Science, Chemistry, Biochemistry or a related discipline. Award The PhD Fellowship is funded by Teagasc (The Irish Agriculture and Food Development Authority) and the successful candidate will be based at the Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland. The student will register for a PhD degree at University College Cork under the supervision of Dr. Diarmuid (JJ) Sheehan, Teagasc Food Research Centre, Moorepark and Prof Alan Kelly, University College Cork. The fellowship funding is ?22,000 per annum and includes University fees of up to a maximum of ?6,000 per annum and is tenable for 4 years. The anticipated start date for the project is 1st August 2018. Further Information/Applications Dr. Diarmuid (JJ) Sheehan, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork. Ireland. Phone: + 353 25 422232. Email: Diarmuid.Sheehan@teagasc.ie Professor Alan Kelly, School of Food and Nutritional Sciences, University College, Cork, Ireland. Phone: + 353 21 4903405. Email: a.kelly@ucc.ie Application Procedure Submit an electronic copy of Curriculum Vitae and a letter of interest to: Diarmuid.sheehan@teagasc.ie Closing date: 31st May 2018 ???????о??????????????????????????????????????????λcover??????????????????????????????nice??????????????????????????????6.5?? С???????6.0. Teagasc?? UCC??????о?????????????????????????????? |
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