There is a proven need for research into innovative processing techniques that can deliver healthier food formulations whilst being efficient in the use of raw materials, water and energy.
Based in the School of Food Science and Nutrition the role will require either an engineering background with an understanding of the complex nature of food materials, or a physico-chemical background with a demonstrable interest in engineering.
In the first instance, interaction with the existing research programme of the Food Colloids and Processing Research Group (one of the internationally-recognised strengths of the School) will be essential to develop a unique programme of research and teaching in Food Process Engineering. This will involve writing and contributing to multidisciplinary research grant applications (large and small), maintaining a strong publication record, which will contribute the schools ambition to excel in REF2020.
You will also be expected to participate strongly in the development and delivery of relevant educational material/programmes at undergraduate, Masters and PhD level.
You will have significant proven research experience (which might have been gained in an industrial context) in the field of process engineering with an understanding of food materials. The ability to engage in multi-disciplinary research within and beyond the University in an innovative manner and engage in student education at both Undergraduate and Postgraduate level, as well as a clear and compelling vision for personal academic development.
University Grade 8 (£38,511 to £45,954)
For informal enquiries about the role please contact Professor Mike Morgan, Head of the School of Food Science and Nutrition, tel: +44 (0)113 343 2959, email: M.Morgan@leeds.ac.uk.
Ref: MAPFS1003