Research Associate/Fellow (Fixed Term) x 2 Posts

Location: Sutton Bonington

Applications are invited for a Research Associate/Fellow to work on a project leading to the development of vegetable oils with higher frying stability in the Division of Food, Nutrition and Dietetics at the University of Nottingham Sutton Bonington Campus, UK.

The purpose of this role is to support an industry funded project, to develop vegetable oils with superior thermal stability upon frying. Frying technology plays a crucial role in feeding a global population with affordable and tasty foods contributing to food security. However, oil degradation leads to poor sensorial characteristics and loss of nutritional properties with large volume of waste to manage. Besides these manufacturing challenges, there are environmental and geo-political tensions limiting the supply and access to vegetable oils causing an increase in costing and threatening food security. Previous work carried out in our group demonstrated a clear cause-and-effect relationship between oil composition and frying stability. Our work validated that oil stability is directly related to mono- and polyunsaturated fatty acid content, primarily in the form of oleic, linoleic and linolenic, with a higher concentration of oleic acid delivering higher stability. By implementing a range of analytical techniques, such as TGA, DSC and chromatographic techniques, in this project we aim to advance our understanding of oils thermal stability by gaining a deeper insight on oils behaviour upon heating and after coming into contact with food. The quality (appearance, mechanical properties and composition) of fried foods will be assessed. This project will provide unique insights into (1) the oxidation and breakdown temperatures of the oils and blends; (2) the kinetics of oils oxidation; (3) the role of oil types and additives (e.g., antioxidants) in oxidation and breakdown. This mechanistic understanding of oil stability will be completed by characterisation of triglycerides chemical profile and degradation over time. The successful candidate will work in close collaboration with the industrial partner.

Applicants must be highly motivated and self-driven, with a PhD (or be near completion) in a relevant food sciences, biochemistry, chemistry, chemical engineering or related biological science. It is essential that the successful candidate has demonstrable laboratory and new product development skills including aspects of product formulation and characterisation, thermal and chromatographic techniques, with skills in large data set analysis and laboratory skills in handling heterogeneous food samples. It is desirable for the successful candidate to have considerable experience in some of the following areas: identification and analysis of lipid molecular species, scientific writing of reports and peer reviewed publications, lab supervision of undergraduate, master or intern students.

There are two full time posts available. Hours of work are (36.25 hours per week) and they are offered on a fixed term contract until 31 July 2025. Job share arrangements may be considered. 

Requests for secondment from internal candidates may be considered on the basis that prior agreement has been sought from both your current line manager and the manager of your substantive post, if you are already undertaking a secondment role.

Informal enquiries may be addressed to Vincenzo Di Bari, email vincenzo.dibari@nottingham.ac.uk
Please note that applications sent directly to this email address will not be accepted.

Further details:

Your application will be considered on an equal basis, subject to the relevant permission to work in the UK as set out by UK Visas & Immigration.

Closing Date: Wednesday 27 November 2024

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