Post-doctoral Research Fellow in Food Rheology and Texture

The Natural Resources Institute (NRI) of the University of Greenwich is part of the Bezos Centre for Sustainable Protein (BCSP), funded by Bezos Earth Foundation and leading the plant/algae protein platform. As part of this, there is an opportunity at Medway Food Innovation Centre (MFIC) for 2 years (with potential opportunity to extend) to develop key scientific insights on the rheological and texture properties of plant/algae protein-based products. By 2050, the world will need to produce twice as much protein to feed its population and therefore alternative to emission intensive animal protein is gaining consumer attention. Thus, BCSP brings together top academic researchers, industrial partners and policy makers across the UK, Europe, and USA to drive alternative protein-based food innovation. Inferior taste and texture including mouthfeel are some of the biggest challenges for plant-based meat and dairy alternatives which pose a critical quality gap compared to the conventional meat and dairy and consider to be the main reason for consumer dissatisfaction. It is therefore essential to understand how different alternative protein varieties and processing methods affect the texture and mouthfeel properties of plant-based meat and dairy alternatives to improve the palatability of these novel products. 

NRI has set up the MFIC with state-of-the-art facilities which aim to deliver step-changing research on alternative protein. The advanced food texture and rheological analysis platform is equipped with Stable Micro TA.XTPlusC Texture Analyser and advanced DHR20 Rheometer with Tribology accessories. This dedicated facility will be used by the ideal candidate under the direct supervision of a faculty expert to assess the texture and rheological properties of novel meat/dairy alternatives and work collaboratively with BCSP partners. 

With support from the MFIC team within NRI, the ideal candidate will have the responsibility to drive transformative research on food rheology and perform texture analysis to deliver relevant projects for BCSP. The selected candidate will lead research for BCSP on understanding the texturization process of novel plant/algal protein and develop key scientific insights on the rheological and texture properties of plant/algae protein-based products. 

The ideal candidate will act as research lead for food texture analysis needed for projects of BCSP which includes experiments, presenting results and reporting the project progress etc. The appointed candidate will also have opportunity to develop bids for external grant application which, if successful, may provide the candidate the career progression to an independent scientist position. With support from Food Processing and Innovation (FPI) research group, the PDRF will have unique opportunity to gain industry experience by engaging in collaborative projects together with food businesses who are involved within our Plant-based Food Accelerator programme. 

The ideal candidate will have proven experience in food rheology and texture analysis (prior knowledge of rheology is essential) with at least PhD level background and preferably some experience of enterprise support. This includes hands on technical and operational experience of advanced rheometer (e.g. DHR20) and texture analyser with demonstrated capability in rheological data analysis for food products, texture profile analysis etc. as well as evidence of teamwork to deliver high quality multi-disciplinary research outputs

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