descripción del trabajo

Organisation/Company SERENADE Consortium Department Project Coordination Research Field Chemistry » Other Researcher Profile First Stage Researcher (R1) Country Spain Application Deadline 31 Aug 2023 - 23:59 (Europe/Brussels) Type of Contract Temporary Job Status Full-time Offer Starting Date 2 Oct 2023 Is the job funded through the EU Research Framework Programme? HE / MSCA Marie Curie Grant Agreement Number 101072846 Is the Job related to staff position within a Research Infrastructure? No Offer Description The SERENADE project involves a consortium of 5 leading European companies from Spain, Germany, Italy, and Belgium, along with 5 research universities. The consortium intends to train 7 Ph.D. researchers in building smart sustainable solutions targeting the reduction of food waste at the end of the food supply chain. These 7 multidisciplinary Ph.D. projects are grouped according to three pillars: food, sensors, and materials technologies. Funding for these projects has been provided by the EU under their competitive HORIZON-MSCA-DN-2021 (Marie Skłodowska-Curie Doctoral Networks) program under Grant Agreement No. 101072846. The consortium invites applications for up to 7 highly motivated and talented Ph.D. candidates (Doctoral Candidates, DCs) for these fully-funded positions. Recruitment will remain open until all positions are filled in 2023 . The target start date for the first positions will be in October 2023. DCs will be employed full-time and based at one of 5 host companies for 18 months and at one of 4 host universities for another 18 months. They will also spend up to 5-months on secondment at partner organizations, thereby ensuring that all DCs will spend time in both academia and industry and at least two different countries. A motivation letter expressing your interest in the project and your contribution Details about your place of residence during the 36 months prior to October 2023 Your preference, if any, for specific vacancies DC 2: Prediction of the quality and shelf life of cooked meals/leftovers stored in a smart fridge container through the modelling of the profile of headspace volatiles and the recognition of the actual microbiological state University of Zaragoza, BSH Home Appliances The DC will work on the production of different models able to assess the current states (physicochemical, physiological, microbiological, and sensory), and their future evolution, of cooked meals/leftovers stored in smart fridge containers through their profile of headspace volatiles. Specific objectives: To characterize the sequence of physiological and microbiological states of selected cooked meals/leftovers during their storage in smart fridge containers. To assess the effects of the main variables of the storage conditions on their timing and duration. To relate those states to the sensory acceptability, food quality and shelf life of the products and VOCs profile. To build models relating the actual profile of volatiles to the current state of the product. To use these models to validate sensor networks and biomaterials developed in the frame of the project to predict food current state and its future evolution. Secondments are planned in 3S, Sirmax and Vito. Requirements Research Field All Education Level Master Degree or equivalent Skills/Qualifications Master in food science or engineering or equivalent Background in food science, general chemistry, food chemistry, food biotechnology, food microbiology… Data handling skills (spreadsheets, R programming, others….) and a good background in statistics (Regression analyses, ANOVA, PCA and other multivariate analytical techniques…) will be also appreciated. Since the project requires close collaboration in a multidisciplinary team, teamwork skills will be desired too.