Postdoc in plant protein Functionality

Department of Food Science, Section of Food Analytics and Biotechnology, invites applicants for a postdoc in protein and starch functionality with the aim to explore different pea cultivars that are optimised for less-refined plant-based foods. The position is for 36 months with start 1/8-2023 or as soon as possible thereafter.

The Project
Protein- and starch-rich legumes are essential in the green transition in pursuit of increased sustainability and food security. In Europe, legumes are mainly used for animal feed, and ensuring a high yield is the major aim for the current legume breeding system. Developing legume cultivars adapted for human consumption is of great significance but has long been neglected. Gelation via protein and starch interactions is an important functionality to provide foods with unique sensorial and textural attributes. This project will study the gelation mechanism based on molecular interactions of proteins and starches in less-refined protein fractions provided by different cultivars. The project is founded by the Novo Nordisk Foundation (NNF) and is carried out is collaboration with SLU in Sweden.

The post doc duties will be to setup advanced methods for exploring the molecular interaction of protein and starch during heat induced gelation to obtain a better understanding of the gelation mechanisms through the use of modeling and bioinformatics.

The post doc will be part of the research group Plant based food and Biochemistry (https://food.ku.dk/english/research_at_food/research-groups/plant-based-foods-and-biochemistry/).

Specific tasks for the postdoc position:

• Extraction and purification of protein and starch  
• Gelation behavior of protein/starch and protein-starch interaction analysis  
• Modeling of protein gelation  

Required qualifications:

• A PhD degree in food science, biochemistry or biotechnology.
• Documented experience with protein gelation  
• Practical experience with plant protein and starch? purification and characterization
• Experience with characterization of gels using DSC and SAXS

Key selection criteria:

• Professional qualifications relevant for the position.
• Publications.
• Relevant work experience.
• Language skills.
• Creative thinking.

Further information on the Department is linked at https://www.science.ku.dk/english/about-the-faculty/organisation/. Inquiries about the position can be made to Associate Professor René Lametsch (rla@food.ku.dk)

The position is open from 1 August 2023 or as soon as possible thereafter.

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 Danish Ministry of Taxation and The Danish Confederation of Professional Associations on Academics in the State.

Negotiation for salary supplement is possible.

The application, in English, must be submitted electronically by clicking APPLY NOW below.

Please include

• Curriculum vitae
• Diplomas (Master and PhD degree or equivalent)
• Research plan – description of current and future research plans
• Complete publication list
• Separate reprints of 3 particularly relevant papers

The deadline for applications is Sunday 30 April 2023, 23:59 GMT+2. 

Interviews will be held in week 23 June 2023.

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 https://employment.ku.dk/faculty/recruitment-process/.