丹麦哥本哈根大学博士后—植物蛋白质功能方向

丹麦哥本哈根大学博士后—植物蛋白质功能方向

哥本哈根大学 （英文: University of Copenhagen; 丹麦文: Københavns Universitet；简称：UCPH / KU）坐落于丹麦王国首都哥本哈根，是丹麦最高学府，4EU＋联盟、国际研究型大学联盟、欧洲研究型大学联盟、欧洲首都大学联盟、欧洲大学协会成员。大学建于1479年，已有500多年历史，从最初只对社会名流开放，现已发展成一所学科全面、集教育与科研于一身的世界研究型大学。

Postdoc in plant protein Functionality

Copenhagen University

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/researchatfood/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.

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