Basic Function:

This competition seeks to recruit a Post Doctoral Fellow to join the “Salt Reduction at Gel” project. This project aims to study the construction of emulsion gel systems, explore the mechanism of emulsion gel regulating salty taste perception and subsequent food applications. This project delivers potential benefits for several stakeholders, including farmers, industry, public health, and policymakers and could lead to the development of new, healthier food products that use locally sourced ingredients. Additionally, new market opportunities could be delivered for farmers and contribute to the sustainability of Irish agriculture, by developing new approaches for food processing and formulation, that meet consumer demand for healthier, low-sodium products.

Background:

The fellowship is being undertaken as part of the Research Ireland’s Frontier for Future project “Salt Reduction at Gel”. This research will be undertaken at the Teagasc Food Research Centre Moorepark, located at Fermoy, Co. Cork, which is part of the Teagasc Food Programme, in collaboration with partners from University College Cork. The successful candidate will be directly involved in designing novel food structures in the different food systems, providing new ideas for scientific salt reduction and low-salt food development, and promoting consumer health as well as innovative product solutions to industry.

Teagasc Moorepark is located on a 110 hectare site in North Cork, with a dedicated Food Research Centre, an extensive Animal and Grassland Research Facility, a Pig Production Development Facility, the National Food Innovation Hub, a Food Biotest Unit and the pilot plant, Moorepark Technology Limited. The Teagasc Food Research Centre Moorepark is internationally recognised as a centre for excellence to conduct dairy research and Food for Health. It has a proud history in the development of microbial cultures, new dairy ingredients and hybrid cheese varieties for dairy companies.

The Teagasc post-doctoral programme provides training and development opportunities for early career scientists that enhances their experience of learning and equips them with the necessary skills for the next stage of their chosen career in research.  Appointees to a Teagasc Post-Doctoral Fellowship will be required to undertake a Level 9 Professional Diploma in Researcher Development delivered by University College Dublin (UCD).

This professional diploma is a flexible, modular programme which embraces a blended learning approach to align with the Post-Doctoral Fellow's role in Teagasc.  It is designed to develop competencies and transferable skills in research, professionalism, communication and career development.  The majority of the programme is delivered online with the remaining elements delivered in-person at Teagasc locations.  This blended approach affords the Post-Doctoral Fellow the opportunity to meet and network with other Teagasc colleagues.  During the course of the diploma Post-Doctoral Fellows will have access to a full range of supports including the UCD library, writing centre and careers centre.

This is a research focused training role, the primary purpose of which is to provide early career scientists with the opportunity to develop their research skills and competencies. The Post-Doctoral Fellow will, while working in conjunction with senior research staff, gain insight and experience into a variety of areas including the processes of project and budgetary management, publishing in peer-reviewed academic journals, writing grant applications, and attracting external funding; the development of active collaboration with relevant national and international research communities; the development of communication and presentation skills, leadership and management skills, and overall career development. Modules will be conducted under the supervision and direction of  Dr. Prabin Lamichhane or other designated manager in conjunction with the Head of Department. 

Gain first-hand insights into the Teagasc Post-Doctoral Fellowship Programme from those who've lived it.  Click here to explore their stories.

Duties & Responsibilities specific to this project:

•  To construct emulsion gels with different structural features and to elucidate the key factors affecting gel structure;
• To elucidate the structural changes during oral processing and to reveal the mechanism of gel structure regulation on salty taste perception.
• To explore the potential application in the real food systems, develop the practical protocols for food systems on salt reduction technology.
• To liaise with collaborating partners involved in the project to ensure coordinated sample preparation, collection, analysis and dissemination of findings.
• To coordinate WP’s in conjunction with the PI’s to ensure that the WP task objectives, milestones and reporting are completed in an interdisciplinary fashion

 
Additional Duties & Responsibilities:

• To interpret research findings and prepare scientific and popular press publications.
• To disseminate research findings to a variety of audiences as appropriate.
• To assist Teagasc in meeting the commitments of the Quality Customer Service Charter and Action Plan.
• To comply with all relevant Teagasc policies and procedures.
• To complete all time records on SmartSimple in a timely manner.
• To fully co-operate with the provisions made for ensuring the health, safety and welfare of themselves, fellow staff and non-Teagasc staff and co-operate with management in enabling Teagasc to comply with legal obligations. This includes full compliance with the responsibilities outlined in the Safety Statement.
• To actively participate in the Teagasc Post-Doctoral Fellowship programme and review processes, and to undertake all Post-Doctoral Fellowship training and associated duties as agreed in the Training & Development Plan.
• To take up additional duties as they may arise and be assigned by management.

This section outlines the qualifications, skills, knowledge and/or experience that the successful candidate would be required to demonstrate for successful discharge of the responsibilities of the post.  Applications will be assessed on how well candidates satisfy these criteria.

Essential

• PhD in food science and technology, materials science, food physics or related discipline
• Relevant research experience not to exceed 3 years’ post-PhD
• Demonstrated research and technical expertise in food structure, food physics, emulsion technology, food rheology, food colloidal science 
• Evidence of research activity (publications, conference presentations, awards) and future scholarly output (working papers, research proposals etc.).
• Excellent project management, analytical, report writing and data analysis skills.
• An ability to collaborate with team members and PhD students to help build research knowledge and skill and to guide professional development.
• Excellent communication skills (oral, written, presentation) with an ability to enable effective
  knowledge and technology transfer.
• Ability to generate new ideas, unique concepts, models and solutions.

Desirable

• Experience in salt-reduction research
• Experience in tribology, oral processing and rheology analysis
• Experience in saltiness perception analysis and relevant techniques
• Experience in food products developments
• Experience in setting own research agenda
• Evidence of teamwork and collaboration with relevant partners
• Skilled in GC/MS for volatile compound analysis
• Experience in sensory analysis, including study design, data analysis, and results interpretation.