Thermodynamics of protein-carbohydrate interactions in model nutritional beverage formulations
The project is focused on the technological development of protein stabilised emulsions and optimisation of related processes used in the nutritional beverage sector. This project is supported by a multinational nutritional beverage manufacturer and the successful candidate will be based at Moorepark Food Research Centre, Ireland. The candidate will utilise laboratory and pilot scale facilities at Moorepark for detailed characterisation of model emulsions under conditions simulating industrial manufacturing.
The work program will include the following tasks:
1) Develop and validate laboratory and pilot scale parameters simulating nutritional beverage manufacture. Implement statistical experimental design and analytical methodologies (rheology/microstucture/chemical)
2) Study the effect of whey protein denaturation on processing performance, emulsion stability, microstructure and rheology.
3) Investigate the effect of protein type (α-lactalbumin, β-lactoglobulin) and ionic conditions on formulation dynamics in concentrated emulsified systems.
4) Laboratory and pilot scale trials to determine the interactive effect of mixtures of casein and whey protein with maltodextrin (at different DE values), lactose and sucrose on emulsion stability and finished powder characteristics.
The student would be expected to publish findings through refereed international scientific journals and to complete a M.Sc. thesis. Transfer to a PhD programme is possible in year two, subject to a review process. An honours degree (preferably 2H1) in Food or Nutritional sciences or equivalent course is desirable.
The work will be undertaken at Moorepark Food Research Centre (Teagasc), Fermoy, Co. Cork, Republic of Ireland in conjunction with University College Cork. The project is intended to start in September 2008 (or sooner if suitable) with a proposed completion date of June 2010.
Closing date for applications is 16 May 2008.
Contacts:
Dr Mark Fenelon, Moorepark Food Research Centre, Ireland
Phone: + 353 25 42355 E-mail: Mark.Fenelon@teagasc.ie
Dr. Alan Kelly, Dept. of Food and Nutritional Sciences, University College, Cork, Ireland
Phone: + 353 21 4903405 E-mail: a.kelly@ucc.ie
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