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Postdoctoral Fellow: Future foods and ingredients with novel functionality (A374-17JK)

Massey Institute of Food Science and Technology, College of Sciences

We are seeking high-achieving researchers to undertake three postdoctoral research projects as part of the Riddet Institute CoRE programme. This project is future foods and ingredients with novel functionality. Applicants with considerable experience in food industry without a Ph.D. degree but demonstrated experience of previous postgraduate research relevant to the project would be considered.

Location:Palmerston North
Term:Fixed Term of 2 Years
Grade:Postdoctoral Fellow
Salary:$68,945 - $83,228 pa
Applications close:11:45 p.m. on 7 January 2018

Position overview

The Riddet Institute is a world-best research centre in food and nutritional sciences, providing fundamental scientific understanding and training for a new generation of science leaders. The Institute integrates partner organisations (Massey University (host), Auckland and Otago Universities, AgResearch and Plant & Food Research) and disciplines, leading a “NZ Inc” approach to food research, and generates knowledge and capability that transforms the New Zealand food industry.

We are seeking high-achieving researchers to undertake three postdoctoral research projects as part of the Riddet Institute CoRE programme. This specific project is broadly in Future foods and ingredients with novel functionality.

Main Supervisor: Professor Harjinder Singh, Riddet Institute, Massey University, Palmerston North, New Zealand.

Other Supervisors: Professor Manohar Garg, Professor Paul Moughan, Massey University, Palmerston North, New Zealand.

The Postdoctoral Fellow/Research Officer will form part of a multidisciplinary team investigating how food structures with predetermined digestive behaviours can be assembled into food systems that are able to deliver the required in-body functionality.

The essence of this project is to synthesise existing knowledge on food structures and nutrient delivery and develop new structured food ingredients and products that could be used by the food industry.

The successful candidate will have completed a PhD in food science and technology, food engineering, product development or related disciplines with preference given to someone with expertise in formulations, industrial product development and food functionality.

Applicants without a PhD degree but with considerable industry experience in product development/innovation will also be considered.

The salary will depend on experience but will be in the range for Postdoctoral Fellows at Massey University, with appointment for a term of two years.

Applicants please send your CV including a statement of your research interests and goals and at least two referees, plus your university transcripts when uploading your application to the following website: http://jobs.massey.ac.nz

Email enquiries regarding the position can be sent to W.McNabb@massey.ac.nz.

Job description

Purpose statement

Project 2: Future foods and ingredients with novel functionality
The Postdoctoral/Research Officer position is dedicated to the Riddet Institute CoRE research programme and specifically to a project on structuring foods to optimise nutritional functionality and health outcomes. The programme is funded by Riddet Institute CoRE research programme.

The roles and responsibilities of the Fellowship relate to the project objectives, and the Fellow will also be expected to contribute to the scholarly and collegial endeavours of the Riddet Institute.

Responsible to

Project 2 - Professor Harjinder Singh

Key accountabilities

Project 2: Future foods and ingredients with novel functionality
The performance of the postdoctoral scientist will be assessed by the line manager in the following key result areas:

Research Strategy and Delivery
• Contributes and develops high quality research plans, outputs and achievement of project milestones relevant to structuring foods for optimal functionality and health within budget.
• Contributes to funding applications in the area of food structures and properties that attract significant revenue and offer solutions to existing and new customers.
• Contributes to work that provides solutions to complex/unique problems and results in the generation of new knowledge, IP, patents, policy and products.
• In collaboration with staff across the Riddet Institute, identifies new opportunities for delivering food solutions that will grow the NZ economy and which advance scientific knowledge and theory.
• Displays a collaborative work ethic, including a team approach that draws on knowledge and capability from across the Centre of Research Excellence to deliver best outcomes.

Scientific Excellence
• Consistently delivers high quality, relevant research through publication in appropriate international journals.
• Provides mentoring and coaching to postgraduate students (where relevant) to enhance the development of capabilities in food structures and food functionality.
• Contributes to the advancement of scientific knowledge by presenting at conferences, serving on journal review panels, chairing conference sessions etc.
• Maintains an active involvement in the wider food and nutrition research communities which extends, protects and promotes personal and Riddet Institute recognition both nationally and internationally.

Other Projects and Health and Safety
• Undertakes other reasonable duties as and when required
• Ensures legislative compliance, (e.g., Department of Labour, HSNO, EPA Animal and Human Ethics) and appropriate data security.
• Complies with health and safety policies as set by Massey University and legislature and at all times, makes safety of themselves and others in the workplace the priority.

Person specification

Qualifications

Project 2: PhD in food science and technology, food engineering, product development or related disciplines. Applicants with Masters or Bachelor’s degree with considerable industry experience will also be considered.

Experience

Project 2:
• Demonstrated experience in research related to food science and technology, food engineering, product development or related areas with preference given to someone with expertise in food formulations, industrial product development and food functionality.
• A proven track record of publications in high-quality international journals.
• Knowledge of food science and technology, food engineering, product development would be advantageous.
• Experience in food formulations, industrial product development and food functionality would be advantageous.
• Uses “best” scientific methodology for all research, including literature searching, hypothesis-based experimental design and statistical analysis, and follows rigorous documentation procedures for all research. Has a good understanding of intellectual property and experience with “big data”.

Personal attributes and behaviours

• Takes responsibility for effective and timely completion of own work.
• Creative thinker, inquisitive, is able to visualize and describe innovative ideas and solutions.
• Is able to interpret, evaluate and analyse data, information and processes to support outcomes and make feasible proposals or recommendations.
• Works co-operatively with other team members to meet collective goals or performance milestones.
• Understands limits of own authority and knows when to consult or inform others.
• Works effectively with a wide range of people.
• Sets and models a culture that leverages differences and supports diversity.
• Communicates clearly and concisely.
• Proactively works to build and maintain internal and external relationships and networks to share knowledge and achieve goals.
• Demonstrated ability to write technical reports and research papers.
• Behaves in a fair, honest, consistent and ethical manner
• Challenges unacceptable, unethical behaviour.
• Honours work commitments.
• Respects confidentiality.

 

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