Researcher in Food Technology with special reference to Nutrition - Hiring in process/Finished, not possible to apply

Research at the department of Food Technology, Engineering, and Nutrition encompasses experimental and theoretical areas of relevance to the food industry, pharmaceutical industry and other related areas, as well as system aspects of food production and consumption in society. The Department of Food Technology, Engineering, and Nutrition has a long experience of fruitful collaborations with industry partners and innovations that have passed all levels from research to consumers market. 

Subject description The research Food Technology, with special reference to nutrition, with a focus on malnutrition and micronutrient deficiencies, emphasize the characteristics of diets in terms of food composition. As well as, the application of food processing methods to improve nutrient content and bioavailability in cereals and pseudo cereals, to meet dietary requirements but also  to  improve sensory properties and consumer‘s acceptability. The research also addresses the problem with undernutrition and specific nutrient deficiencies for some part of the population in developed and developing countries.

Work duties Employment as a researcher is a career development position and aims for the holder to develop his or her independence as a researcher and educator. The work duties mainly involve research and teaching. Work duties include the following:

• Research within the subject area
• Teaching in the first, second and third cycles of studies
• Supervision of degree projects and doctoral students
• Actively seeking external research funding
• Collaboration with industry and wider society
• Collaboration on research and education with international partners in developed and developing countries
• Administration related to the work duties listed above
                       

Qualification requirements Applicants must have:

• A PhD or equivalent research qualification within the subject of the position.
• Very good oral and written proficiency in English.
• Proficiency in communicating with industry, public authorities, international partners, and the wider society.
• Experience in in vitro and in vivo studies evaluating bioavailability of minerals in plant-based foods
• Experience in food processing, such as lactic fermentation of cereals and pseudocereals, to improve nutrient bioavailability
• Experience of dietary registration in developing countries
• Experience in method development and application
   

Assessment criteria and other qualifications

• Capacity to secure research funding.
• Ability to co-operate, nationally and internationally, with industry, SMEs, and other actors using practical and theoretical working methods.
• Experience in mentoring and supervision students in first, second and third cycles of studies.
• A good general ability to lead and develop activities.
   

Consideration will also be given to good collaborative skills, drive and independence, and how the applicant’s experience and skills complement and strengthen ongoing research within the department, and how they stand to contribute to its future development.

Terms of employment This is a full-time employment of 1 year.

Instructions on how to apply Applications shall be written in English and be compiled into a PDF-file containing:

• resumé/CV, including a list of publications,
• a general description of past research and future research interests (no more than three pages),
• contact information of at least two references,
• copy of the doctoral degree certificate, and other certificates/grades that you wish to be considered.