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This is an exciting role for an enthusiastic food science engineer to assess ingredient resilience to food processing conditions. 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. Requirements You are eligible for an ESPA internship if you are a registered student or have graduated within the past two years and have access to some form of grant funding. Benefits See website for details of all ESPA benefits. For all internships over 6 months, additional benefits will be paid. Details available at interview.