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Original sources. Clear requirements.Research & Academia
Posting date reported · time unknown · Found via Official
The University of Georgia's Department of Food Science and Technology is hiring a postdoctoral researcher in Griffin, Georgia, to work in Dr. V.M. Balasubramaniam's pilot plant and laboratory on sustainable food processing. The research covers high-pressure processing, pulsed electric fields, pressure-assisted thermal sterilisation, ultrashear technology and aseptic processing.
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Penn State's Department of Food Science is hiring a postdoctoral scholar for Dr. Anna Hayes' Food-Gut-Brain Lab at University Park. The research links the chemical structure of carbohydrate foods, dietary fibres and polyphenols from food by-products, and process-induced compounds to eating behaviour, metabolism, cognition and gut-brain interactions.
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Nottingham Trent University is recruiting a 3-year PhD candidate in the Marie Sklodowska-Curie FAroGels doctoral network on food-grade aerogels for sustainable food systems. The candidate will build magnetic-resonance tools (MRI and a benchtop TD-NMR device) to measure the internal structure, hydration and behaviour of food aerogels for better processing and quality control.
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The University of Padova's DAFNAE department in Legnaro is recruiting a researcher for a project that recovers value from yeast cells left at the end of winemaking and distillation. Using sustainable extraction technologies, the researcher will produce extracts rich in polysaccharides, peptides and proteins and characterise their antimicrobial, prebiotic-type and antioxidant properties.
Newly discovered · posting date unknown · Found via Official
Aerofybers Technologies, a Spanish cellulose-aerogel company, is recruiting a 3-year PhD candidate in the MSCA FAroGels network, with lab work at the IATA-CSIC packaging group in Valencia and PhD enrolment in UPV's Food Science, Technology and Management programme. The project will develop biodegradable, reinforced cellulose aerogel inserts to replace polystyrene and polyurethane foams for shipping temperature-sensitive foods such as premium wines and artisanal cheeses.
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Fondazione Edmund Mach is recruiting 15 doctoral candidates for Sustain Vitis, a Horizon Europe MSCA industrial doctoral network of 5 universities, 3 research centres and 14 companies across 7 European countries. Projects cover grapevine breeding and gene editing, precision viticulture and agroecology, and sulphite- and alcohol-free winemaking with alternative packaging and waste valorisation; each candidate spends at least half the fellowship in industry.
Newly discovered · posting date unknown · Found via Official
The USDA Agricultural Research Service is offering a research fellowship at the Food Safety and Enteric Pathogens Research Unit of the National Animal Disease Center in Ames, Iowa. The fellow will help find ways to reduce Shiga toxin-producing E. coli (STEC) in food-producing animals before harvest, working on colonisation, host responses and dietary control measures.
Posting date reported · time unknown · Found via Official
Portugal's National Institute for Agricultural and Veterinary Research (INIAV) is offering a 12-month research scholarship at its Vairao unit under the Interreg ATIDRAI-AGRO agri-food project. The fellow will help set up, optimise and validate chromatographic methods to measure quinolizidine alkaloids and other contaminants in foods.
Newly discovered · posting date unknown · Found via Official
The USDA Agricultural Research Service is offering a postdoctoral fellowship in its Mycotoxin Prevention and Applied Microbiology Unit in Peoria, Illinois. The fellow will track how fungal communities change through the corn growing season and link those shifts to mycotoxin contamination, to support better food and feed safety.
Newly discovered · posting date unknown · Found via Official
The USDA Agricultural Research Service is offering a full-time research fellowship in its Food Science & Market Quality and Handling Research Unit in Raleigh, North Carolina. The fellow will study how microbes cause texture loss in fermented and acidified (pickled) vegetables during processing and storage, using microscopy, enzyme assays and texture measurement.
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The University of Minho's Centre of Molecular and Environmental Biology in Braga is offering a 6-month postdoctoral fellowship (renewable) in the ToDeFuture project, which uses the yeast Torulaspora delbrueckii to advance bread and wine production. The fellow will engineer yeast strains, run cultures and co-cultures, and link phenotypes to genomic data.
Posting date reported · time unknown · Found via Official
The University of Vigo is hiring a part-time master's-level researcher in its Analytical and Food Chemistry department at the Ourense campus. The researcher will use in vitro cell models to test the functionality of bakery products and relate the effects to their chemical and microbial composition and to changes during bread fermentation and processing.
