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to investigate the impact of emerging food processing on anti-nutrient factors, allergens, and consequentially the interaction with human nutrition. Key Responsibilities: Participate in and manage the research
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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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members to ensure all project deliverables are met. Undertake these responsibilities in the project: i. Lead and conduct bench-top and pilot plant extraction process for sustainable food ingredients and
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on the stability and taste sensory profile of the food product. To conduct formulation and research activities in meeting the milestones and KPI of an acceptable food product. Performing the analysis, processing and
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Key Responsibilities In this role, you will design and fabricate materials for facilitating media production using innovative stimuli-responsive microstructures via top-down or bottom-up methods and investigate the mechanical properties and functionality of these materials. Characterization will...
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of protein isolates for incorporation into food model systems. Carry out Risk Assessment, and ensure compliance with Work, Safety and Health Regulations. Coordinate procurement and liaison with vendors
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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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will be part of the research team to optimise a food extrusion process for high-quality protein-based edible inks and establish the extrusion-based structuration of algae/soybean/mung bean proteins
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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