Master's or Ph.D. Opportunity in Food Science - Development of Low Sodium Bread Products
Posted October 23, 2013
Two graduate students (M.Sc. or Ph.D.) are being sought to work on a large industry-focused research project focused on reducing the overall sodium content in breads. Specifically, the project trakes a fundamental look at the role sodium plays in dough rheology, structure and stickiness, and water mobility within the dough matrix under a low salt environment.
Applicants must be highly motivated to pursue a research career. Candidates should have a strong background in chemistry, biochemistry, food science or other natural sciences. Furthermore, interested individuals must hold a B.Sc. or M.Sc. degree from one of the aforementioned disciplines. The ability to work independently is necessary and excellent oral and written communication skills are required.
Starting Date: The project is to commence once a suitable candidate is found.
Stipend: $16,500/ year for M.Sc.and $19,800/ year for Ph.D
How to Apply:
Send your Curriculum vita, transcripts, recent publications, and a covering letter stating how your background and qualifications match the position.
For More Information:
Contact Dr. Michael Nickerson at firstname.lastname@example.org (ph: 306-966-5030).