Research Assistant Position on Yeast Functionality during Bread Making at the KU Leuven Laboratory of Food Chemistry and Biochemistry (LFCB) in Belgium

Research Assistant Position on Yeast Functionality during Bread Making at the KU Leuven Laboratory of Food Chemistry and Biochemistry (LFCB) in Belgium

Research Assistant Position on Yeast Functionality during Bread Making at the KU Leuven Laboratory of Food Chemistry and Biochemistry (LFCB) in Belgium.

The Laboratory of Food Chemistry and Biochemistry (LFCB) is a leading laboratory in cereal science and technology. Its research mission is:
(i) to generate basic insights in the structure and properties of food constituents, with a focus on cereals and,
(ii) to apply such insights with the aim to understand and improve processing, improve the organoleptic quality of the final product and/or health related functionality in biotechnological processes where cereals are used.

Responsibilities

The KU Leuven Laboratory of Food Chemistry and Biochemistry (LFCB) wants to hire a highly motivated person to conduct innovative scientific research in the field of food science and fermentation. The research project concerns the study of yeast functionality during the baking phase of bread making.

Project Description

Bread is consumed inmost parts of the world in a wide range of sizes, shapes, textures and tastes. Many different procedures are used for its manufacture, all with the aim to convert (mainly) wheat flour into an aerated and palatable food. Yeast plays an important role in this production process, as it is the primary leavening agent in cereal bread products. While the role of yeast during the fermentation phase of bread making has been actively researched over the past few decades, information on yeast functionality on and during the baking phase is essentially lacking. This is surprising, as CO2 and metabolite production by yeast during baking might affect oven rise and dough consistency, which are both important determinants of bread quality. Therefore, the general objective of this research project is to investigate the activity, viability and metabolism of yeast during baking and their effect on oven rise and bread organoleptic properties.

Candidate Profile

  • Master’s degree in Bioscience Engineering, Biotechnology or equivalent is required
  • Strong motivation for scientific research and all associated aspects (reporting, interaction with other researchers, taking part in education of MSc students,…) is a must
  • Adequate knowledge of English for scientific discussions and writing
  • Strong interest in food science and experience in working with microorganisms/yeast are required
  • Relevant training and expertise in conducting experimental research is required

What We Offer

We offer a one year opportunity as research assistant, which, upon positive evaluation, can lead to a four year PhD position. You will be working in a dynamic research group, and you will be supported in achieving the set goals by fellow PhD students, postdocs and promotors.
LFCB disposes over a wide range of analytical techniques in the field of food science and can rely on an broad professional network within and outside of the University, facilitating possible collaborations. We offer the opportunity to obtain a PhD degree from KU Leuven, one of Europe’s leading Universities.

How to Apply

You can apply for this job no later than May 20, 2022 via the online application tool.

For more information please contact Mrs. Charlotte De Schepper, tel.: +32 16 37 65 29, mail: [email protected] or Prof. dr. ir. Christophe Courtin, tel.: +32 16 32 19 17, mail: [email protected].

KU Leuven seeks to foster an environment where all talents can flourish, regardless of gender, age, cultural background, nationality or impairments. If you have any questions relating to accessibility or support, please contact us at [email protected]
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