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proper operation and maintenance of equipment. Job Requirements: Have a degree in Food Science and Technology, Biotechnology, Chemistry, Pharmaceutical Engineering. Possessing a PhD degree will be
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Engineering, Pharmaceutical Engineering. Possessing a PhD degree will be advantageous. Knowledge of functional properties of protein, and food hydrocolloids will be bonus. Able to communicate with the teammates
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Master’s or PhD degree will be advantageous. Knowledge in rheology, polymer gels, food structure, emulsion, foams, thermal stability of biopolymers. Able to communicate with industrial collaborators to share
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been awarded a research project to develop transitional foods which can make a positive impact on the quality of life for those with swallowing difficulties. The project includes two new research
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and PhD would be advantageous. At least 10 or more years of working experience and proven track record of technical expertise with minimum 7 years of R&D experience in food industry. Excellent knowledge
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Chemical Engineering/Material Science and Engineering, or a related field. Masters, PhD and/or relevant professional certifications with a focus on Chemistry or Material Science within the Food and
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for process and product development with a background in big data applications in biotechnology, process development or food technology; Quantitative scientific skills in physical chemistry/biochemistry
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instrumentation, material formulation, and sensory evaluation. Have a PhD or other advanced degree in Food technology and engineering or related fields. Knowledge of extrusion technology, additive manufacturing
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team to develop an automated profiling and functional characterization platform for plant-based protein ingredients in food and beverages. To this end, you will be involved in the computational part of
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yeast and fungi for food ingredient and biochemical production. The specific goals are: 1. Metabolic engineering of Yarrowia and Candida yeasts for organic acid production 2. Design and optimization