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njyang2006金蟲 (正式寫手)
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愛爾蘭Teagasc/UCC 招收兩名Food Science的博士生（獎學(xué)金）
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RT 具體信息如下： 1. “Formulation and Design for Food Structure and Stability: Postdehydration Processing and Functionality” Background Applications are invited for postgraduate study on this theme at PhD level. This project is a collaborative project funded by Department of Agriculture, Food and Marine (DAFM). It will investigate structure formation in dairy and food ingredients with effects on formulation needs and stability, protection of sensitive components and shelf life. Characterisation and modification of glass forming properties of solids are based on fluidness characterisation of typical carbohydrate and protein components to improve ingredient manufacturing processes and product stability. Fluidness characterisation is based on changes in relaxation times of structure-forming components in formulations and interaction of dispersed and continuous phases. There will also be investigations on structure formation in nanoscale particles to obtain dispersed particles for transparent food liquids. The project involves fundamental investigations and specific research of industrial relevance for the support of the dairy and food ingredient and infant formula manufacturers for using knowledge-based materials science data in process control and product formulation. This Walsh fellow (Walsh Fellowship Ref. No. 20132219) will be responsible for the task on postdehydration processing and functionality, to modify the structure of spray dried food ingredient powders using post-dehydration technologies with a particular focus on agglomeration and instantisation, to identify key parameters affecting formation of powder structures in post-dehydration processing and link structure formation to fluidness properties, physical properties/behaviour and functionality, to establish relationships between the structure of powders and functionality with an evaluation of the industrial feasibility of post-dehydration processing. This Walsh Fellow project is designed to address issues that have arisen in the course of engagement with dairy ingredient companies to assist development of ingredients with improved reconstitution and end-use properties. The research outputs have immediate usefulness in industrial drying and dehydration processes and manufacturing of food ingredients, and provide the dairy and food industry with new scientific information on material characteristics, process control and product development. Requirements Minimum of 2.1 Honours Degree in Food Science, Food Technology, Process / Chemical Engineering or equivalent is required. Applications should state final grade scores in third level degrees and proven competency in English language where relevant. M.Sc. in an appropriate discipline and working knowledge of granulation/powder technology, analytical physical chemistry and microscopic techniques will be an advantage. Award The PhD Fellowship is a joint research project between Teagasc Food Research Centre and University College Cork. The successful candidate will be based, in the first instance, at the Teagasc Food Research Centre at Moorepark, Fermoy, Co. Cork and will be registered as full time research student at University College Cork. The Teagasc co-supervisors will be Dr Song Miao and Dr. Mark Fenelon and the academic co-supervisors will be Dr. Kevin Cronin, Dr. John Fitzpatrick and Professor Yrjo Roos, University College Cork (UCC). The Fellowship will start as soon as possible when the most suitable candidate is appointed. The scholarship has a value of �21,000 per annum, to cover postgraduate stipend and tuition fees, for a duration of up to 4 years. Further Information/Applications Dr. Song Miao, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; Phone +353 (0)25 42468 e-mail: song.miao@teagasc.ie Application Procedure: Submit an electronic copy of Curriculum Vitae and a letter of interest (referring to Walsh Fellowship number) with two references simultaneously to: Dr. Song Miao, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. e-mail: song.miao@teagasc.ie Closing date: 1st March 2013 2. “Formulation and Design for Food Structure and Stability: Spray Drying, Microstructure and Industrial Relevance” Background Applications are invited for postgraduate study on this theme at PhD level. This project is a collaborative project funded by Department of Agriculture, Food and Marine (DAFM). It will investigate structure formation in dairy and food ingredients with effects on formulation needs and stability, protection of sensitive components and shelf life. Characterisation and modification of glass forming properties of solids are based on fluidness characterisation of typical carbohydrate and protein components to improve ingredient manufacturing processes and product stability. Fluidness characterisation is based on changes in relaxation times of structure-forming components in formulations and interaction of dispersed and continuous phases. There will also be investigations on structure formation in nanoscale particles to obtain dispersed particles for transparent food liquids. The project involves fundamental investigations and specific research of industrial relevance for the support of the dairy and food ingredient and infant formula manufacturers for using knowledge-based materials science data in process control and product formulation. This Walsh fellow (Walsh Fellowship Ref. No. 20132220) will mainly focus on the spray-drying, microstructure, and the industry relevance, to establish relationships of fluidness characteristics with glass formation, microstructure and physicochemical properties of liquid concentrates and subsequent spray dried powders, to determine relationships of fluidness, encapsulation characteristics and encapsulation efficiency of model food ingredient systems, to produce a designed formulation of food materials and characterise industrially relevant properties of the systems representing variations in fluidness, to outline benefits achieved by fluidness formulation of dairy and food ingredients and establish industrial feasibility of stable dairy and food ingredient manufacturing using nanoparticle encapsulant systems for transparent reconstituted liquids. The research outputs have immediate usefulness in industrial drying and dehydration processes and manufacturing of food ingredients, and provide the dairy and food industry with new scientific information on material characteristics, process control and product development. Requirements Minimum of 2.1 Honours Degree in Food Science, Food Technology, Process / Chemical Engineering or equivalent is required. Applications should state final grade scores in third level degrees and proven competency in English language where relevant. M.Sc. in an appropriate discipline and working knowledge of drying/powder technology and analytical physical chemistry techniques will be an advantage. Award The PhD Fellowship is a joint research project between Teagasc Food Research Centre and University College Cork. The successful candidate will be based, in the first instance, at the Teagasc Food Research Centre at Moorepark, Fermoy, Co. Cork and will be registered as full time research student at University College Cork. The Teagasc co-supervisors will be Dr Song Miao and Dr. Mark Fenelon and the academic co-supervisor will be Professor Yrjo Roos, University College Cork (UCC). The Fellowship will start as soon as possible when the most suitable candidate is appointed. The scholarship has a value of �21,000 per annum, to cover postgraduate stipend and tuition fees, for a duration of up to 4 years. Further Information/Applications Dr. Song Miao, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Phone +353 (0)25 42468 e-mail: song.miao@teagasc.ie Application Procedure Submit an electronic copy of Curriculum Vitae and a letter of interest (referring to Walsh Fellowship number) with two references simultaneously to: Dr. Song Miao, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. e-mail: song.miao@teagasc.ie Closing date: 1st March 2013 |
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