Product Scientist, Wafers & Cones - KTP Associate (fixed term)
This is an exciting opportunity for an ambitious individual to advance their career through a Knowledge Transfer Partnership (KTP). You will be working with Unilever UK and the School of Biosciences to develop techniques for lowering sugars and fats in ice cream cones.
You will be employed by the University of Nottingham but will be based primarily at Unilever’s Colworth R&D site, Bedfordshire.
The nutritional quality of ice cream cones holds significant technical challenges, since they are high in fat and sugar. Modification of cone formulations to improve nutritional quality will impact all aspects of their properties including flavour, texture and processability. You will be expected to use skills in soft matter characterisation, food physics and flavour chemistry to develop and implement strategies to mitigate the impact of modifying formulations to improve nutrition and at the same time aim to improve cone quality. Whilst there are several internal technologies to be trialled in the project, the associate is expected to be innovative and creative, thereby forming novel solutions.
As a minimum you should hold a good first degree in a food related subject. A relevant MSc and/or PhD is desirable.
This post will be offered on a full time, fixed-term contract until 31 December 2021.
To find out more and apply, please follow the link: http://jobs.nottingham.ac.uk/SCI455518
The University of Nottingham is an equal opportunities employer and welcomes applications from all sections of the community.