This is an exciting role for an enthusiastic food science engineer to assess ingredient resilience to food processing conditions, for this new, science based, start-up company. Mentored throughout, you will investigate and assess a unique whole cell flour, which is made entirely from pulses, to determine if the health benefits are retained in the end product. You will experiment using this flour in products, such as snacks, bakery and pasta and perform laboratory work to assess to what extent the ingredient retains its critical characteristics. You will learn techniques including light microscopy, particle analysis and biochemical assays and gain experience working within an interdisciplinary and translational research environment. If you want to contribute to ‘future foods’ and health benefits, then this will provide a unique experience and an outstanding addition to your CV.
Praktikumsbörse der Fakultät für Kulturwissenschaften
