We’re looking for a Research Scientist to join the Laboratory of Fred Warren in our Food, Microbes and Health programme.
We are seeking a talented and enthusiastic Research Scientist to work on an exciting BBSRC funded project aiming to explore the impact of a unique mutation impacting starch structure in peas.
This project will involve working closely with a range of partners including academic partners (Imperial College and John Innes Centre) as well as industrial collaborators including pea growers and processors, and innovative food companies.
The Research Scientist will work on a project investigating the nutritional impact of naturally occurring mutations in the starch branching enzyme of pea. They will be required to investigate the impact of processing and producing different food products from pea flour on the nutritional profile of the pea. This will include techno-functional assessment of the impact on food processing, the digestibility of the foods in model systems, and in collaboration with Imperial College, the impact of the foods on human physiology and gut microbiome.
The ideal candidate
The ideal candidate will have a PhD in Food Science, Nutrition, Biochemistry or a related subject with a background in food and nutritional sciences. Previous experience working with food analytical methodologies (rheology, DSC, texture analysis) and in using in vitro digestion models (e.g. INFOGEST protocol). Additional experience in gut microbiome analysis would also be beneficial. The project will involve coordinating with multiple industry and academic partners so good communication and organisational skills and the ability to work independently are essential.