Posted December 2, 2009

The Opportunity:
Entrapment of salt within protein-based nano-particles.

The Project:
A post-doctoral fellow is sought in suport of a large mutli-university research project. He/she will focus on controlling taste perception of salt, by entrapping NaCl within protein-based nanoparticles. These carriers will function to reduce the total salt content in foods without appreciable loss of sensory acceptability, quality and safety. Excessive sodium consumption via NaCl, a significant flavour enhancer and preservative, is a major factor in developing high blood pressure, a contributing factor in the increase of cardiovascular diseases and stroke, and postiively associated with obesity. Salt reduction in foods is regarded as the most cost-effective way to reduce hypertension for Canadians.

Qualifications:
Applicants must be highly motivated to pursue a research career. Candidates should have a strong background in chemistry, biochemistry, or food science. Furthermore, interested individuals must hold a M.Sc./Ph.D. 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 has been identified.

Stipend:  $38,000-$43,000

How to Apply:
Send your curriculum vitae, transcripts, recent publications, and a covering letter stating how your background and qualifications match the postiion:

Graduate Secretary
Department of Food & Bioproduct Sciences
51 Campus Drive
University of Saskatchewan
Saskatoon SK S7N 5A8

For More Information:  Contact Dr. Michael Nickerson at Michael.Nickerson@usask.ca (ph. 306-966-5030, fax 305-966-8898)