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Postdoc in Enzymatic Protein Aggregation

Department of Food Science is offering a postdoc position for a period of 2.5 years commencing 1st October 2017 or as soon as possible thereafter.
 
The application deadline is 1st September 2017. 
 
The position is related to the research project ‘Second generation functional protein ingredients developed with gentle manufacturing tools’ and will include a dynamic working environment with collaboration with Arla Foods Ingredients and Novozymes. The aim of the project is to develop new functional protein ingredients with improved nutritional value, functionality, and flavour. This position is one of three postdoc positions available on the project and activities will be focused on the use of different enzymes to form new functional protein aggregates and characterisation of the induced chemical changes and cross-links by analytical techniques such as SDS-page, chromatography (reversed-phase and size exclusion), spectroscopy and light scattering.  
 
The ideal candidate has the following competences and skills: 
  • Expertise in protein chemistry, preferably milk proteins
  • Expertise in physicochemical characterization (e.g. structure, shape, size, solubility, hydrophobicity, aggregation kinetics, colloidal stability) 
  • Expertise in enzymatic modification of proteins (by e.g. proteases, cross-linking enzymes) 
  • Knowledge about oxidation and cross-linking of proteins
  • Knowledge about protein functionality
  • Skills in chromatographic, electrophoretic and spectroscopic techniques
  • Preferably a degree in physical chemistry, biochemistry, biophysics, food science or an equivalent
  • Moreover, good interpersonal and communicative skills required for team work across disciplines and with industry partners are necessary, ability to work independently and deliver on project activities within deadlines
The postdoc’s duties will include research within protein chemistry as well as teaching to a limited extent.  
 
Further information on the Department is linked at www.food.ku.dk   
Inquiries about the position can be made to associate professor Marianne N. Lund, E-mail: mnl@food.ku.dk, homepage: http://bmi.ku.dk/english/research/food_proteins/  
 
The University wishes our staff to reflect the diversity of society and thus welcomes applications from all qualified candidates regardless of personal background. 
 
Terms of employment 
The position is covered by the Memorandum on Job Structure for Academic Staff.  
Terms of appointment and payment accord to the agreement between the Ministry of Finance and The Danish Confederation of Professional Associations on Academics in the State.  
 
The application, in English, must be submitted electronically by clicking APPLY NOW below.  
 
Please include  
  • Cover letter describing your motivation for the position 
  • Curriculum vitae 
  • Diplomas and transcripts of grades (Master and PhD degree or equivalent)  
  • Complete publication list 
  • Separate reprints of 3 particularly relevant papers 
  •  
After the expiry of the deadline for applications, the authorized recruitment manager selects applicants for assessment on the advice of the Interview Committee.
 
You can read about the recruitment process at http://employment.ku.dk/faculty/recruitment-process/  
APPLY NOW

Part of the International Alliance of Research Universities (IARU), and among Europe’s top-ranking universities, the University of Copenhagen promotes research and teaching of the highest international standard. Rich in tradition and modern in outlook, the University gives students and staff the opportunity to cultivate their talent in an ambitious and informal environment. An effective organisation – with good working conditions and a collaborative work culture – creates the ideal framework for a successful academic career.

Info

Application deadline: 01-09-2017
Employment start: 01-10-2017
Working hours: Full time
Department/Location: FOOD

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