Position

Postdoc Position

No. of Position(s)

1

Research area

  • Bioengineering
  • Protein science
  • Thermodynamic fingerprinting in Surface Plasmon Resonance and Isothermal Calorimetry
  • Advanced microscopy techniques in Coherent anti-Stokes Raman spectroscopy, CARS)
  • (Stimulated emission depletion microscopy, STED)

Salary

According to Standard Norms

Workplace

DTU main campus in Lyngby, 10 km north of Copenhagen in Denmark with work visits to partners in Odense, Copenhagen, Aarhus and Nr. Vium.

Contract period

18 Months
Starting Date
: 1st of January 2021 or soon hereafter

Inquiries

Prof. Birte Svensson 
DTU Bioengineering

Assoc. Prof. Adam Cohen Simonsen 
University of Southern Denmark, SDU

Professor Richard Ipsen 
University of Copenhagen

Qualifications

Candidates should have a PhD degree or equivalent.

We expect you have a solid background within protein science, have worked with molecular interactions and have a good understanding of structure/function relationships.

Preference

Experience with some of the topics below will be an advantage:

  • Methods for measuring protein molecular interactions (Surface Plasmon Resonance and / or Isothermal Calorimetry and / or biolayer interferometry )
  • Microscopy techniques such as Confocal Laser Scanning Microscopy, AFM or electron microscopy.
  • Research with focus on Dairy Technology
  • Protein structure and function relationships
  • We expect you are motivated for:
  • both individual and team accomplishments
  • working in a multidisciplinary project
  • interacting with international experts
  • collaborating with industry

Objectives

The main scientific objectives of the project as a whole are:

  1. Fundamentally understand the type of binding involved when milk components and milk protein ingredients interact depending e.g. on degree of denaturation, ionic strength, molecular properties, pH and available calcium.
  2. Clarify how molecular interactions affect structure, texture and stability of fermented dairy products. Focus will be on how specific levels of free thiol groups in milk protein ingredients can be used to control the amount of protein interactions during heat treatment and subsequent acidification and how this affects the firmness and stability of fermented dairy products
  3. Optimize process parameters in order to maximize desired functionality of MPI in fermented dairy products.
  4. Develop predictive models for stability and other macroscopic quality parameters

Responsibilities/Job Description

The position will have a focus on characterizing particles from MPI-milk component interactions as well as on quantifying the affinity and strength of interactions.

Key analytical tools are expected to include:

  • Thermodynamic fingerprinting of binding between caseins, whey protein aggregates, and calcium using Surface Plasmon Resonance and Isothermal Calorimetry.
  • Characterization of surface hydrophobicity e.g. by use of probes.
  • Advanced microscopy techniques for visualizing the gel matrices including label-free 3D imaging with chemical specificity (Coherent anti-Stokes Raman spectroscopy, CARS) as well as super-resolution confocal imaging of gels (Stimulated emission depletion microscopy, STED) and possibly Atomic Force Microscopy, AFM.
  • Extraction of quantitative structural parameters by image analysis of microscopy data.

The successful candidate will benefit from being part of several complementary active and well-equipped research environments. A diverse toolbox of relevant methods will be available.

Measurements dealing with quantifying affinity and strength of interactions will take place at DTU but you will be collaborating substantially with SDU on using advanced microscopic techniques.

The project also has a PhD student attached, placed at University of Copenhagen and you will collaborate extensively with this PhD student whose tasks include prediction of physical stability of fermented dairy products as well as verification of how controlling protein-protein interactions affect product quality. In addition, you will collaborate with our industrial partners (Arla Foods and Arla Foods Ingredients) who both have very well developed research facilities.

How to Apply?

https://job.adm.dtu.dk/careersection/application.jss?reqNo=40493&lang=en&portal=8105100298&type=1

fill out the online application form, and attach all your materials in English in one PDF file.

Documents required

Applications must be submitted as one PDF file containing all materials to be given consideration. The file must include:

  • Application (cover letter)
  • CV
  • Diploma (MSc/PhD)
  • List of publications
  • Up to three letters of recommendation

Applications and enclosures received after the deadline will not be considered.

All interested candidates irrespective of age, gender, disability, race, religion or ethnic background are encouraged to apply.

About the Project

The position will be part of the project ‘Bespoke’ (Bespoke fermented dairy products: new strategies for understanding and controlling protein ingredient-milk component interactions during processing) financed by the Danish Dairy Research Foundation, Chinese Scholarship Council and Arla Foods. The research will be carried out at DTU Bioengineering as well as at Department of Physics, Chemistry and Pharmacy at University of Southern Denmark (SDU). In addition, the project includes partners from Department of Food Science, University of Copenhagen as well as from Arla Foods amba and Arla Foods Ingredients.

About the Enzyme and Protein Chemistry

The Enzyme and Protein Chemistry (EPC) research group applies expertise in protein structure, function, engineering, molecular interactions, bioinformatics and proteomics to unravel the molecular basis for functionality and interactions of components in biological systems and biotechnological processes. Our research benefits society by providing new insights and sustainable technology options for product fabrication such as biorefinery targets, functional food ingredients, and new biomedical molecules.

#Notes

The appointment will be based on the collective agreement with the Danish Confederation of Professional Associations. The allowance will be agreed upon with the relevant union.

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