Industrial Post Doctoral Fellow - Food Science: Oils & Fats

Role Overview

A postdoctoral researcher position is immediately available within a dynamic food research team focusing on the study and innovation of oils and fats. The candidate will lead contribute to advanced research on the physicochemical properties, nutritional functions towards technology development leading to applications of edible oils and fats in food systems and in identification of patent and publication opportunities.

Role & responsibilities

Key Responsibilities

• Conduct experimental research on oils and fats, including characterization, synthesis, and functionality in food matrices.
• Develop and optimize processes for modification and stabilization of lipids and assess lipid oxidation and antioxidant effects.
• Investigate the structure-function relationships of lipids and their interactions with other food components such as proteins and carbohydrates.
• Employ advanced analytical techniques such as rheology, chromatography, spectroscopy, and microscopy to characterize oils and fats.
• Analyse data using statistical tools and interpret results for research reports.
• Monitor scientific literature, emerging technologies, intellectual property relevant to carbs/starches and prepare manuscripts for peer-reviewed publication and present findings at scientific meetings.
• Collaborate with interdisciplinary teams including biochemists, food technologist, nutritionists, and chemical engineers.

Preferred candidate profile

Qualifications and Skills

• Basic degree and Masters in Food science and technology & PhD in Food Science and technology, Food Chemistry, Lipid Science, or a related discipline with a strong background in oils and fats research with track record of peer reviewed publications.
• Expertise in characterization methods for oils and fats (e.g., lipid profiling, oxidative stability, emulsions, rheology).
• Experience in enzymatic or chemical modification of lipids, application in food formulations and evaluation of interaction of lipids with other macromolecules/nutrients
• Experience with encapsulation techniques will be a plus.
• Strong data analytical skills and hands-on experience with laboratory equipment along with excellent written and oral communication skills.
• Ability to work independently and collaboratively in interdisciplinary research teams.
• Familiarity with Indian regulatory requirements and food safety related to oils and fats.

Reporting & Location:

The Postdoc will report to Lead Scientist or Senior Scientist, Foods Research Team at ITC LSTC, Bangalore. Position is available immediately.