The Division of Food Sciences is looking for doctoral students to join its Marie Curie Training Site in Food Texture and Rheology to undertake project work in rheology, calorimetry or spectroscopy of biopolymers, sugars and emulsions in food systems. Interests cover both high and low water systems. Biopolymer extrusion and starch are specialities of the Food Structure Group which is headed by Professor John Mitchell. For further details please click here.

Ten Marie Curie Fellowships are also available for PhD students over the next four years in the School of Biosciences (Food Sciences Division). These will be directed at providing training for up to 12 months in the application of molecular biology to the microbiological safety of foods as part of the Quality of Life Programme.

Fellowships are currently available with staff of the Food Microbiology and Safety section.

The research group contains 40 researchers from 8 different countries and received an outstanding research rating (5A) in the last UK Research Assessment Exercise. Key techniques include molecular biology, molecular typing, genomics, microscopy and imaging and Eukaryotic reporter gene systems.

To qualify for a fellowship you should be a national of an EU member state or a state associated to the European Framework Programme, or have resided in the EU for at least five years. These fellowships are not open to UK nationals or to people who reside in the UK.

Further details from Professor Ian Connerton:

Email:ian.connerton@nottingham.ac.uk
Tel: +44(0) 115 9516161
Fax: +44(0) 115 9516162

[Reference]