The Research Program “Modification, control and stabilization of the crystallization and polymorphic behavior of fats, with emphasis in cocoa butter and palm oil”, supported by the São Paulo State Research Foundation (FAPESP, Proc. nº 09/53006-0), is offering a postdoctoral fellowship at the School of Chemical Engineering, University of Campinas (UNICAMP), São Paulo, Brazil. Funds will be available for a 24 months period.
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The opportunity will be assigned to postdoctoral candidates recently graduated (less than 5 years) for the development of a research project concerning the control and stabilization of the crystallization and polymorphic transitions of cocoa butter, testing active nucleation agents as modulators of the crystallization process (seeding), in order to achieve new alternatives to the classical tempering of cocoa butter and chocolate.
Application Deadline: 15 November 2010
Study Subject: Chemical Engineering
Employer: University of Campinas
– PhD degree in Food Science, Food Technology, Food Engineering or Chemical Engineering;
– A significant number of publications in journals and conferences in subjects related to the postdoctoral proposition (lipid science and technology, crystallization, polymorphism);
– Skilful expertise in the following instrumental methods of analysis: gas chromatography, liquid chromatography, nuclear magnetic resonance, differential scanning calorimetry, X-ray diffraction measurements and SEM or optical microscopy techniques applied to oils and fats investigations;
– Fluency in English;
– Motivation and ability to work independently and in supervising graduate student’s research.
The vacancy is open to Brazilians and foreigners. The selected candidate will receive R$ 5,028,90 monthly. With detailing their motivations for this application and their professional experiences in this specific area, complete curriculum vitae (pdf files only) and contact directions for two recommendation letters to Prof. Dr Theo Guenter Kieckbusch (theo-at-feq.unicamp.br), head of the Project.