Research Fellow

Salary: As this vacancy has limited funding the maximum salary that can be offered is Grade 7, salary £40,521.

Contract Type: Fixed Term contract up to December 2025.

Background

This in an exciting opportunity to deliver research into improving the texture properties of high moisture extrusion processed meat analogues, funded by the Good Food Institute. Present plant-based meat analogues struggle to compete with conventional meat on health benefit, taste, and price. Extrusion processing is the commercially most widely applied process for meat analogues, and this project sets out to combine existing structuring technologies with high moisture extrusion, preserving the continuous nature of the extrusion process. Material feeds will comprise protein concentrates where the non-protein fraction (starch) plays a key role in the structuring process while concomitantly providing a cost benefit compared to formulating with protein isolates. 

Role Summary

The successful applicant will devise processing protocols for protein concentrates leading to fibrous textures, initially in the laboratory to understand process and formulation constraints at small scales. Protein denaturation will initially be decoupled from the structuring process, and later integrated for successful concepts. Characterising protein concentrates and processed structures including texture properties, developing scientific understanding of the structuring process, working closely with and advising technical staff on extruder modification and hands-on support of the extruder trials, communicating with the project partner and potential additional partners, as well as development of future directions are an integral part of the research fellow’s role. The successful applicant will have access to required analyses and processing techniques. They also will need to balance the expectations of the funder and project partner with those of the university on scientific journal outputs as well as being mindful of the IP landscape and any challenges that arise.

Person specification

• First degree in Food Processing/Process Engineering or Food Science with a strong processing element, Chemical or Biochemical Engineering.
• A PhD (or near to completion) in Food Processing/Process Engineering, or Chemical Biochemical Engineering.
• Proven experience in biomaterial research and microstructure engineering, preferably with plant protein systems.
• Advanced user status of rheology, protein extraction and analysis, and confocal laser scanning microscopy is essential.
• High level analytical capability.
• Ability to communicate complex information clearly.
• Ability to assess resource requirements and use resources effectively.
• Understanding of and ability to contribute to broader management/administration processes.
• Ability to contribute to the planning and generally support the organisation of scientific meetings/work package meetings/industry partner meetings.
• Ability to co-ordinate own work with others to avoid conflict or duplication of effort.
• Willingness to engage with food process innovation.

Informal enquires can be made to Prof Bettina Wolf, email: b.wolf@bham.ac.uk

To download the full job description and details of this position and submit an electronic application online please click on the Apply button above.

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