Industrial Post Doctoral Fellow in Food Science-Starches/Carbohydrates

Role Overview :

The food research team seeks a motivated and skilled postdoctoral researcher with expertise in starches and carbohydrate chemistry to contribute to innovative projects focused on the physico-chemical, functional, and nutritional properties of starches and carbohydrate-based food ingredients. The successful candidate will design and conduct experiments, analyse data, and contribute to scientific publications advancing understanding and applications of carbohydrates/starches in food systems.

Role & responsibilities :

• Design and execute experiments focusing on starch structure, modification, digestibility, and functionality in various food matrices.
• Characterize physicochemical properties of starches and carbohydrates using advanced analytical techniques.
• Study the interaction of starches with other food components such as proteins and lipids.
• Develop new carbohydrate-based formulations for food applications, aiming to improve health, texture, or shelf life.
• 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, molecular biologist, microbiologists, food technologist, nutritionists, and chemical engineers.
• Involve in proposal development and prepare comprehensive reports.

Preferred candidate profile

Qualifications and Skills

• Basic degree and Masters in Food science and technology
• Minimum Ph.D., in Food science and technology, Food Chemistry, or related discipline with a research focus on starches/carbohydrates along with peer reviewed publications.
• Strong background in starch chemistry, physicochemical characterization, and functional analysis along with experience with techniques such as DSC, XRD, rheology, microscopy, enzymatic digestibility assays.
• Experience in food formulation and interaction of starch with other macromolecules.
• Knowledge of carbohydrate bioactivity and nutritional implications
• Proficiency in data analysis tools and excellent written and oral communication skills.
• Ability to work independently and collaboratively in interdisciplinary research teams.