Two PhD positions: Cross-linked food proteins as hierarchical biopolymers

May 4, 2009

Sponsored Links

Career Blog

The Wisconsin Idea Scholarship, University of Wisconsin–Madison

Online Distance Learning Courses for International Students

Two PhD positions: Cross-linked food proteins as hierarchical biopolymers

Research
Food proteins are an amply avaible, renewable raw material that can be used as the basis for new biobased polymeric materials. Such materials can be produced, for example by enzmyatic cross-linking of the food proteins. The biochemistry of enzymatic cross-linking reactions is now well established, and the reactions are already exploited in many applications, especially in food technology. However, very little is know about the relation between the biochmistry of cross-linking and the final material properties of the cross-linked protein materials. This project aims at elucidating this relation by focusing both on the molecular as well as the mesoscale (1mm – 1000mm) structure and properties, using an interdisciplinary approach (Soft Matter Physics / Physical Chemistry / Food (Bio)chemistry).

This project start with a phase in which the emphasis is on understanding and controlling the formation of protein structures at the mesoscale during enzymatic cross-linking of food proteins by directing the crosslinking at the molecular level. In a subsequent phase, the emphasis will shift to understanding the functional properties of cross-linked protein. The emphasis will be on the surface ativity of cross-linked protein. There are indications that cross-linked protein is a strong foaming agent, and the emphasis in this project will be on foaming.

A broad range of physical and chemical techniques will be used to achieve our aim: analytical and preparative chromatography, capillary electrophoresis, mass spectrometry, IRRAS, CD and FT-IR spectroscopy, light-neutron- and X-ray scattering, bulk- and microrheology, AFM and various new small scale assays to test for foaming and film stability.

Job description
In the context of the FOM-IPP programme ‘Bio(Related)Materials’, sponsored by both the Dutch Polymer Institute (DPI) and the Top Institute Food and Nutrition, we have two PhD positions available on the project ‘Cross-linked food proteins as hierarchical biopolymers’.

The project aims at elucidating the relation between the biochemistry of cross-linking and the physical and functional properties of enzymatically cross-linked food proteins. We will focuss on the mesoscale (1mm – 1000 mm) structure and properties, using an interdisciplinary approach (Soft Matter Physics / Physical Chemistry / Food Biochemistry). You will be located at the Laboratory of Food Chemistry at the Wageningen University, Wageningen, The Netherlands.

Location
ASFG is the organisation for development and transfer of knowledge in the field of sustainable applications of agro-components for safe and healthy food and non-food products.

Research in the Laboraty of Food Chemistry is focused on identifying key components that determine the quality of food raw materials and their processing to ingredients or food products and on chemical changes occurring within these components during storage and processing. Another focus is on controlling enzymatic processes that are used during processing of raw materials to ingredients or food products. The Laboratory comprises about 40 people of which 10 permanent staff (professors + technicians) and about 27 PhD-students, post-docs and temporarily employed technicians. For its research, the Laboratory is, in addition to preparative chromatography equipment, very well equipped with state of the art analytical equipment (MS: 7 units, CE: 2 units, (U)HPLC 9x) to study changes in food during processing at a molecular level.

Requirements
We are looking for a candidate with an MSc in Food Technology / Biochemistry / Biotechnology with proven expertise in biochemical analysis and a strong affinity for physical chemistry. The candidate should have a strong motivation to do research in a small interdisciplinary team, and have excellent communication, analytical and social skills.

Conditions of Employment
When fulfilling a PhD position at the FOM foundation, you will get the status of junior scientist.
You will have an employee status and can participate in all the employee benefits FOM offers. You will get a contract for 4 years. Your salary will be up to a maximum of 2,457 euro gross per month.
You are supposed to have a thesis finished at the end of your four year term with FOM.
A training programme is part of the agreement. You and your supervisor will make up a plan for the additional education and supervising that you specifically need. This plan also defines which teaching activities you will be responsible (up to a maximum of 10% of your time). The conditions of employment of the FOM-foundation are laid down in the Collective Labour Agreement for Research Centres (CAO-Onderzoekinstellingen), more exclusive information is available at this website under Personeelsinformatie (in Dutch) or under Personnel (in English).
General information about working at FOM can be found in the English part of this website under Personnel. The ‘FOM-sollicitatiecode’ (in Dutch) applies to this position.

Contact
For more information about the project please contact Dr. Renko de Vries of the Laboratoy of Physical Chemistry and Colloid Science (phone: +31 317 48 45 61), or Dr.ir. Peter Wierenga of the Laboratory of Food Chemistry (phone: +31 317 48 37 86).

Applications
Your application letter, including the vacancy number, should be sent before 23 May 2009 to:
WUR-AFSG, HRM
P.O. Box 17
6700 AA Wageningen

or to mailto:afsg-vacatures-at-wur.nl afsg-vacatures-at-wur.nl.

Closing time
22 May 2009

Further Scholarship Information and Application

Scholarship Tags: biopolymers, Cross, food, hierarchical, linked, PhD, positions, Proteins, Two