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Research Officer

TeagascFermoy, County Cork€34,650 to €67,440Full-time

Duration:

Temporary Externally Funded Non Grant-in-Aid contract post, the indicative duration of which is 24 months, subject to contract. A panel may be formed from which future similar vacancies may be filled; such a panel will remain active for a maximum period of 12 months.

Basic Function

Teagasc is seeking to recruit 2 scientists (research officers - RO) with track records in Food/Dairy science. Under the guidance of the Project Leader, the successful candidates will work as part of the SUPERDRY project team (described below). The first research officer will focus on physical characterisation of by-product and co-product streams, and, design of lab-scale protocol for their dehydration. The second research officer will complement this work by focusing on physical characterisation of lab-scale and pilot-scale products manufactured using the novel drying approach developed. The candidates will also collaborate with other team members to optimise lab-scale and pilot scale production to enhance the quality of powders manufactured therefrom. The appointee will be involved in experimental / process design and will be required to carry out analytical methodologies (HPLC, particle size, microstructure and rheological analysis) to support the development of scaled up food products.

Background to role

Sustainable production and efficient recycling of by-product and co-product streams (SUPERDRY) is an Enterprise Ireland (EI) Innovation Partners co-funded by EI and 7 industry partners. The main objectives of the project are to a) provide sustainable alternatives for drying of low-value and difficult to manage co-products and by-products streams; b) examine the feasibility of re-combining co-/by-product streams from various partners into functional, saleable products and c) thereby improve the sustainability of circularity and sustainability of the Irish food processing system. The main approach to drying streams in this project will be that of superconcentration followed by granulation. This represents a novel approach for the dairy industry involving concentrating dairy streams to levels not normally achieved in the dairy industry, followed by granulation using a pre-existing powder. The project team will consist of 5 core members (project lead, 2 x research officers, 1 x technologist, 1 MSc student) who will work together to assess streams from industry, produce functional pilot-scale products and advance the scientific understanding of this novel area.

Job Objectives

  • RO1: To work with project partners to identify and characterise co-/by-product streams of interest.
  • RO1: To design lab-scale manufacturing protocols and analyses to support scale-up.
  • RO1: To work with the project team to assist development of large pilot scale drying processes.
  • RO2: To work with project partners to identify the attributes required to meet market/customer requirements
  • RO2: To characterise powder materials arising from novel manufacturing process
  • RO2: To work with the project team to assist development of a large pilot scale drying which manufactures products of the required quality
  • Both: To participate in project planning, administration and the achievement of project deliverables.
  • Both: To assist Teagasc in meeting the commitments of the Quality Customer Service charter and action plan.
  • Both: To actively participate in the annual business planning and Performance Management Development System (PMDS) processes.
  • Both: To take up additional duties as they may arise and be assigned by management.

Skills Required

Essential

Desirable

Qualifications

  • Candidates must have an honours Level 8 degree in food science or engineering or a related discipline.
  • A postgraduate degree and/or research experience in food/dairy science or engineering would be a distinct advantage.

Skills

  • Excellent laboratory skills, organization skills, report writing and data analysis
  • Techniques applicable to the characterization of the physico-chemical and functional properties of food.

  • Good communicator with excellent writing and organisational skills.

  • Accuracy, with attention to detail with and an ability to work to tight deadlines.

  • Excellent interpersonal skills and an ability to work effectively with dynamic and diverse staff and management.

  • Proven record of scientific communications.
  • Aptitude for multidisciplinary approaches.
  • Experience in pilot plant operation

  • Specific experience in a number of the following areas: particle size analysis; powder flowability; powder rehydration; microstructural analysis; rheology; HPLC; electrophoresis;

  • Experience in characterising behaviour of materials in applications such as: beverages; bakery; confectionary; animal feed etc. 

Knowledge

  • Dairy and food science principles

  • Good knowledge of Dairy and Food ingredient manufacturing processes e.g. processes used, side-streams generated etc.

  • Interactions between food components occurring during manufacture

  • Experience working with dairy/food ingredients and ingredient formulations

Behavioural Competencies

  • Ability to work as part of a team, including consulting, collaborating and building relationships with key stakeholders.
  • Strives for high quality of work and demonstrates commitment to the programme.
  • Ability to communicate effectively to enable knowledge and technology transfer.

Other

A full clean driving licence is desirable 

Eligibility This is an open public competition. Should a current serving Teagasc staff member be successful in their application through open public competition for this post, their current contract of employment with Teagasc will come to an end on taking up this post.

 Note: The ‘essential’ qualifications, knowledge, skills and behavioural competencies outlined above are ‘must-have’ which will be used in the selection process.



Salary: €34,650 to €67,440 per year


The closing date for applications is Monday the 30th of November 2020

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