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translational, impact-driven research. This role supports an awarded applied research project on cricket protein (CP)-based functional beverages, focusing on protein chemistry, emulsion engineering, scalable food
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for developing the biofermentation process for the scalable production of β-caryophyllene, as well as for the design, characterization, and in vitro validation of innovative nanostructured formulations (emulsions
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are developing microfluidics to measure material properties and structure. Protein, polymer and surfactant solutions and suspensions and emulsions are being characterized using computer-controlled microfluidic
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experience in double emulsion droplet microfluidics and automated devices is highly desirable. The successful candidate will lead the implementation of advanced microfluidic methodologies for the controlled
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French National Research Institute for Agriculture, Food and Environment (INRAE) | Nantes, Pays de la Loire | France | 26 days ago
Infrastructure? No Offer Description 1. Objectives. Acacia gums are very interesting hydrocolloids used for stabilizing dispersed systems such as emulsions and foams and for coating solid materials due
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project on cricket protein (CP)-based functional beverages, focusing on protein chemistry, emulsion engineering, scalable food processing, and consumer acceptance. The appointee will contribute to SIT's
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. Experience with polymer synthesis, emulsion polymerization, ring-opening polymerization, or techniques such as NMR, SEC, DSC, TGA, DMA, and mechanical testing is desirable. The work is strongly applied and
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learning/AI for simulation and prediction of the outcome of process unit operations on food and ingredient functionality. Formulation and fluid dynamics of complex emulsions and the mechanisms governing
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background in food formulation, protein‑based systems, and texture design. Hands‑on experience with texturisation technologies, such as extrusion, lamination, gelation, or emulsion‑based structuring. Knowledge
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of projects include examining fluid dynamics of thermal change, modelling taste release of chocolate, modelling sustainable beverage emulsions. You will be part of a team working on diverse collaborative