Sort by
Refine Your Search
-
Category
-
Country
-
Field
-
techniques, including cold extrusion, lamination, and natural tenderisation strategies (e.g. enzyme treatment, solid-state fermentation), to create fibrous, meat‑like structures that replicate bite, chewiness
-
engineering, and fermentation strategies. The successful candidate will play a crucial role in advancing the project towards a lab-scale demonstration of an integrated CO2-to-chemicals process. Key
-
translational capabilities. The role supports: The Bioprocess Innovation Platform (BIP) and related research activities, including feedstock processing, fermentation, downstream processing, and prototype sample
-
strategies (e.g. enzyme treatment, solid-state fermentation), to create fibrous, meat‑like structures that replicate bite, chewiness, and elasticity. Translate scalable solutions from upstream processing (e.g
-
biopolymer systems, particularly in plant‑ and fungal‑derived proteins. Demonstrated experience with food processing technologies, including thermal and non‑thermal treatments, fermentation, extrusion
-
platform aromatics from C2 building blocks using engineered microbial strains, pathway engineering, and fermentation strategies. The successful candidate will play a crucial role in advancing the project
-
safety, nutrition, rheology, fermentation, protein chemistry and analytical testing. Key Competencies: Food formulation science and ingredient functionality and product design, with the ability
-
waste valorisation. Ability to integrate formulation science with food engineering, flavour chemistry, sensory science, food safety, nutrition, rheology, fermentation, protein chemistry and analytical
-
. Demonstrated experience with food processing technologies, including thermal and non‑thermal treatments, fermentation, extrusion, or texturisation methods. Working knowledge of process optimisation tools (e.g