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Job Description Do you enjoy food fermentation and product development? Are you eager to contribute to more sustainable and circular food systems? Do you want to bring research to the real world
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the post-fermentation stages in the production of Prosecco wine (both during the production of the base wine and after secondary fermentation in pressurized tanks) through an innovative management of
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for animal feeds. In particular, 2 nd generation MP integrates renewable energies, carbon-capture technologies, and gas fermentation, to produce sustainable proteins. Yet, the digestion of those
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of innovative fermentation processes aimed at the valorization and recycling of food by-products, the use of alternative raw materials, and the development of products and processes with high
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and Project Lead, you will lead projects involving fermentation and downstream process development. You will work closely with fermentation engineers, researchers, start-ups, technology providers
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will be performed by the applicant by running multiple fermentation batches using a rational design of experiment (DoE). This data will then be used to train a model (either machine learning or
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available as alternatives to traditional animal sources, including plant-based protein, lab-grown (cultivated or ‘in vitro’) meat, and fermentation-derived proteins made by microbes such as fungi
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. Project : Fermentation of fruit & vegetable side streams For an information package including full details of the post, selection criteria and application process see https://ore.ucc.ie/. The
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, laboratory-scale biomass fermentation experiments, solids and volatile solids measurements, and chemical characterisation of biomass and process samples. The postholder contributes to data analysis, project
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laboratory evolution, solid- and liquid-state fermentation, sensory and consumer research, and pre-clinical and clinical evaluation of safety, bioavailability and cardiometabolic health, in collaboration