Are you an early career researcher looking for your first challenge? Do you have a background in food colloids sciences? Do you want to further your career in one of the UK’s leading research intensive universities?
As a Research Assistant, you will work on the measurement of the stability of bubbles to coalescence and disproprotionation in concentrated sugar media of high viscosity, using a range of microscopy and surface chemistry techniques. The project has a strong industry link, and you will interact effectively with industry in reporting and planning the work. You will also be required to write a significant written report after five months in the role.
Based in the Food Colloids and Processing group in the School of Food Science and Nutrition you will draw on and develop a range of skills in light, confocal and/or electron microscopy, particle size analysis, image analysis and surface tensiometry.
You will have a first degree/Masters in Food Science or a closely allied discipline and experience of working in a laboratory environment. You will be enthusiastic and proactive, with excellent communication skills and the ability to build strong relationships with collaborators within the University and externally.
To explore the post further or for any queries you may have, please contact:
Professor Brent Murray, Professor of Food Colloids
Tel: +44 (0)113 343 2962, email: b.s.murray@leeds.ac.uk
Closing Date: 08 Aug 2017
Category: Research
