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Pea Flour Nutrition Specialist
2 months ago
Job Summary
The Quadram Institute is seeking a highly skilled Research Scientist to join our team in the Laboratory of Fred Warren. As a Research Scientist, you will work on a project investigating the nutritional impact of naturally occurring mutations in the starch branching enzyme of pea.
Key Responsibilities
- Investigate the impact of processing and producing different food products from pea flour on the nutritional profile of the pea.
- Conduct techno-functional assessment of the impact on food processing, the digestibility of the foods in model systems, and in collaboration with Imperial College, the impact of the foods on human physiology and gut microbiome.
- Coordinate with multiple industry and academic partners to ensure successful project outcomes.
Requirements
- PhD in Food Science, Nutrition, Biochemistry or a related subject with a background in food and nutritional sciences.
- Previous experience working with food analytical methodologies (rheology, DSC, texture analysis) and in using in vitro digestion models (e.g. INFOGEST protocol).
- Additional experience in gut microbiome analysis would be beneficial.
- Excellent communication and organisational skills, with the ability to work independently.
What We Offer
- A competitive salary within the range £35,300 to £43,750 per annum, depending on qualifications and experience.
- A full-time contract of 18 months.
- The opportunity to work with a leading research institute and contribute to cutting-edge research in the field of food science.
