PhD Fellowship: Natural Functional Components and Minimal Processing, Denmark

, 2010Department of Food Science wishes to appoint a Ph.D fellow in natural functional components and minimal processing (“Enzymes for the in situ generation of functional components”) for a period of 3 years from 1st December 2010 or as soon as possible thereafter.Study Subject: Food Science Employer: University of Copenhagen Level: PhD Scholarship Description: This PhD project aims at characterizing the properties of high pressure treated casein micelles as structural carriers of functional components and the interactions with selected bioactive ingredients, food hydrocolloids and enzymes by the use of spectroscopic and rheological techniques. The study will involve laboratory

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