University of Leeds -Mathematics & Physical Sciences
Job Summary
Re-advertisement of MAPFS0027 - previous applicants need not apply
Fixed term for 36 months
Food Nanostructure: Role of Molecular Arrangement on Phase Stability and Phase Transitions in Food Processing.
The post is available immediately for a fixed period of 36 months and supports the Lipid Biophysics Research activities at the School of Food Science and Nutrition at the University of Leeds. You will assist Professor Michael Rappolt in designing and carrying out Small and Wide Angle X-ray Scattering (SWAXS) experiments in the Lab as well as at synchrotron sites (Diamond, DESY, Elettra).
The aim will be to highlight the relationship between the nanostructure of food and its phase behaviour. This includes characterizing crystallization processes in food, investigation of colloid interfaces and the determination of particle structures on the nanoscale.
You will have a first degree and a PhD in either Biophysics, Physics, Physical Chemistry or a related subject; a multidisciplinary approach (Biophysics, Colloid Science); good theoretical background in scattering techniques and the willingness to cooperate in a team as well as to bring in innovative ideas.
University Grade 7 (£30,424 - £36,298 p.a.)
Informal enquiries may be made to Professor Michael Rappolt, tel +44 (0)113 343 1931, email m.rappolt@leeds.ac.uk.
Closing Date: 11 October 2013
Re-advertisement of MAPFS0027 - previous applicants need not apply
Fixed term for 36 months
Food Nanostructure: Role of Molecular Arrangement on Phase Stability and Phase Transitions in Food Processing.
The post is available immediately for a fixed period of 36 months and supports the Lipid Biophysics Research activities at the School of Food Science and Nutrition at the University of Leeds. You will assist Professor Michael Rappolt in designing and carrying out Small and Wide Angle X-ray Scattering (SWAXS) experiments in the Lab as well as at synchrotron sites (Diamond, DESY, Elettra).
The aim will be to highlight the relationship between the nanostructure of food and its phase behaviour. This includes characterizing crystallization processes in food, investigation of colloid interfaces and the determination of particle structures on the nanoscale.
You will have a first degree and a PhD in either Biophysics, Physics, Physical Chemistry or a related subject; a multidisciplinary approach (Biophysics, Colloid Science); good theoretical background in scattering techniques and the willingness to cooperate in a team as well as to bring in innovative ideas.
University Grade 7 (£30,424 - £36,298 p.a.)
Informal enquiries may be made to Professor Michael Rappolt, tel +44 (0)113 343 1931, email m.rappolt@leeds.ac.uk.
Closing Date: 11 October 2013
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