Postdoctoral Fellow - Food Technology at Massey University, Manawatū-Whanganui

Mō tēnei tūranga mahi | About this role

School of Food and Advanced Technology
Palmerston North

Determining structure-function relationships in whippable emulsions: control and impact of fat droplet morphology.

The School of Food and Advanced Technology is inviting applications for a postdoctoral fellow to lead an innovative two-year fully funded project of food colloidal and soft-matter functionality. The position is industry-supported (Fonterra Cooperative) and is focused on structure-functionality relationships in whippable emulsions. This will entail aspects of formulation-process design, analytical testing pertaining to the assembly of lipid crystal matrices, and corresponding analyses relating to physical and material properties. The dynamics of colloidal assembly and related properties during processing, storage, and utilisation of model emulsion systems will form a key component of this investigation. The researcher will form part of, and be expected to contribute to, a broader research network investigating the design and properties of whippable emulsions.

We are seeking a researcher with a strong background in areas including food structure analysis, food emulsions and related soft solid materials and with capabilities in experimental design, implementation, and scientific communication. You will have an interest in food structure design and characterisation and will be expected to have a PhD in colloidal materials, or a similar relevant discipline and desirable subsequent postdoctoral research experience. Other postgraduate qualifications will be considered if accompanied by subsequent significant relevant experience. Under the guidance of Professor Matt Golding, the post holder will be responsible for managing the day-to-day running of the project and working with other researchers across Fonterra and its other external collaborative partners. Accordingly, you must demonstrate excellent organisational, communication, and interpersonal skills. In return, you will benefit from the support of the broader School of Food and Advanced Technology and Fonterra research teams. The position will give you an opportunity to be part of a vibrant applied research community and the potential to develop new and innovative technologies with support from technical staff.

You will be employed by Massey University and be based in Palmerston North but will have regular interaction with Fonterra's Research and Development Centre situated across the road from the campus. Notably, Palmerston North is a central hub for Food related research in NZ with Massey university co-located with other Food HQ partners including FRDC and other research Institutes including The Riddet Institute, Plant and Food Research, and AgResearch.

Overseas applications are welcomed from applicants who are eligible to work in New Zealand. The successful applicant is expected to start ASAP. Applicants must submit a cover letter clearly indicating how they meet the role requirements and a full CV.

For academic enquiries please contact Prof Matt Golding m.golding@massey.ac.nz to discuss the position before applying.

Applications will only be accepted via our careers page at https://masseyunicareers.nga.net.nz/

Closing date: 22 February 2023.
Reference number: CS_SFAT_1345_11/22

For further information and to apply online, visit: http://masseyunicareers.nga.net.nz