PhD position in Food Technology

17 Apr 2024
Job Information

Organisation/Company

Slovak University of Agriculture in Nitra

Department

Faculty of Biotechnology and Food Science

Research Field

Agricultural sciences

Researcher Profile

First Stage Researcher (R1)

Country

Slovakia

Application Deadline

31 May 2024 - 23:59 (Europe/Bratislava)

Type of Contract

Not Applicable

Job Status

Full-time

Hours Per Week

37,5

Offer Starting Date

1 Sep 2024

Is the job funded through the EU Research Framework Programme?

Not funded by an EU programme

Is the Job related to staff position within a Research Infrastructure?

No

Offer Description

Non-traditional sources of raw materials and their process changes during processing for the production of safe foods

Supervisor: doc. Ing. Martina Fikselová, PhD.

Workplace: Faculty of Biotechnology and Food Science, Slovak University of Agruculture in Nitra

Field of Study: Food Science

Study program: Food Technology

Form of study: full-time/part time

Language: Slovak

 

Abstract

The concept of the dissertation solution includes the use of less traditional natural sources of raw materials that are locally available for the creation of food with added value for sustainable food production with an emphasis on zero waste. The aim of the dissertation will be to monitor the antioxidant potential with an emphasis on the content of polyphenolic substances of selected plant matrices of red grapes of Slovak varieties (Vitis vinifera), black raspberries (Rubus occidentalis), black currants (Ribes nigrum), sea buckthorn (Hippophae rhamnoides) in selected designed food products focusing on food for special groups of people such as celiacs, diabetics, sportesmen, including traditional foods and drinks.

To pptimize their process changes also in accordance with the longer shelf life, safety and quality of the developed foods, evaluated by objective methods, including sensory methods (NIR, electronic nose, chromatography, texturometry and others).

Individual raw materials will be monitored in the form of their extracts and, after defining the most suitable extraction conditions, into their application in food. Subsequently, they will be applied to specific types of food and beverages, while we assume such additions of selected raw materials that we will increase the nutritional quality of the enriched designed foods to the level that it will be possible to apply nutritional and health claims about foods within the current EU legislation. At the same time, we expect an increase in the shelf life of food due to the potential antimicrobial and antioxidant activity of the raw materials used in combination with different processing methods, or packaging.

Netradičné zdroje surovín a ich procesné zmeny počas spracovania pre výrobu bezpečných  potravín

Abstrakt

Koncept riešenia dizertačnej práce zahŕňa využitie menej tradičných prírodných zdrojov surovín, ktoré sú lokálne dostupné pre tvorbu potravín s pridanou hodnotou pre udržateľné potravinárstvo s dôrazom na bezodpadovosť. Cieľom dizertačnej práce bude sledovať antioxidačný potenciál s dôrazom na obsahom polyfenolických látok vybraných rastlinných matríc červeného hrozna slovenských odrôd (Vitis vinifera), čiernych malín (Rubus occidentalis), čiernych ríbezlí (Ribes nigrum), rakytníka rešetliakového (Hippophae rhamnoides)vo vybraných dizajnovaných výrobkoch so zameraním sa na potraviny pre osobitné skupiny ľudí ako sú napr. celiatici, diabetici, športovci  vrátane tradičných potravín a nápojov.

Optimalizovať ich procesné zmeny aj v súlade s dlhšou trvanlivosťou, bezpečnosťou a kvalitou vyvinutých potravín, hodnotenou objektívnymi  metódami vrátane senzorických metód (NIR, elektronický nos, chromatografia, texturometria a ďalšie). 

Sledované budú jednotlivé suroviny vo forme ich extraktov a po zadefinovaní najvhodnejších podmienok extrakcie ich aplikácia do potravín. Následne budú aplikované do konkrétnych druhov potravín a nápojov, pričom predpokladáme také prídavky vybraných surovín, že nutričnú kvalitu obohatených navrhnutých potravín zvýšime na úroveň, že bude možné aplikovať výživové a zdravotné tvrdenia o potravinách v rámci aktuálnej legislatívy EU. Zároveň predpokladáme zvýšenie trvanlivosti potravín vďaka potenciálnej antimikrobiálnej a antioxidačnej aktivite použitých surovín  v kombinácii s rôznymi spôsobmi spracovania, resp. balenia.

More information about PhD position

Additional research info: [email protected]

https://fbp.uniag.sk/sk/technol%C3%B3gia-potrav%C3%ADn-6623/

https://fbp.uniag.sk/sk/phd-stupen/

https://is.uniag.sk/prihlaska/

Requirements

Research Field

Agricultural sciences

Education Level

Master Degree or equivalent

Languages

SLOVAK

Level

Good

Additional Information
Work Location(s)

Number of offers available

1

Company/Institute

Faculty of Biotechnology and Food Science, Slovak University of Agruculture in Nitra

Country

Slovakia

City

Nitra

Postal Code

94976

Street

Tr. A. Hlinku 2

Geofield

Where to apply

Website

https://is.uniag.sk/prihlaska/

Contact

State/Province

Slovakia

City

Nitra

Website

http://www.uniag.sk/sk/

Street

Trieda Andreja Hlinku 2

Postal Code

949 76

E-Mail

[email protected]

STATUS: EXPIRED