爱尔兰农业与食品发展部乳制品技术博士后职位
Teagasc Post Doctoral Research Fellow Level 1 (PD1)/Level 2 (PD2)
The Agriculture and Food Development Authority - Teagas
Location:Fermoy
Salary:33,975 to 40,437
£26,656.79 to £31,726.87 converted salary* per annum
Hours:Full Time
Contract Type:Contract / Temporary
Placed on:22nd December 2014
Closes:14th January 2015
Job Ref:PD1/2/DT/1214
Post Doctoral Fellowship Programme Description
Research Area/: Dairy Technology
Eligibility: PhD in a relevant discipline with up to 3 years’ (max.) relevant experience.
Project Title: Optimisation of milk protein standardisation for improving the quality (texture and flavour) of cheese from a seasonal milk supply
Post Duration: The indicative duration of 50 months, but not exceeding the project end date, subject to contract
Location: Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork
Reports to: Project Leader or other designated manager
Training Rate: Appointment will be at the minimum point of the Post-Doctoral Level 1 (PD1) scale ( 33,975)
Increments will be awarded annually* on the PD1 scale for the first 3 years (36 months) and on the PD2 scale for the remaining 1.5 years (18 months), subject to performance and completion of the prescribed training plan.
The current PD1 and PD2 scales are as follows:
PD1: 33,975 (min.); 34,974; 36,003 (max.)
PD2: 38,155 (min.); 39,279; 40,437 (max.)
*Remuneration and the annual cycle for the payment of increments may be adjusted from time to time in line with Government policy.
Basic Function of the post:
Person Specification
This section outlines the qualifications, skills, knowledge and/or experience that the successful candidate would be required to demonstrate for successful discharge of the responsibilities of the post. Applications will be assessed on how well candidates satisfy these criteria.
Essential
- PhD in Dairy Chemistry and Technology
- Relevant research experience not to exceed 3 years’ post-PhD
Desirable
- Strong knowledge of the fundamentals of milk science, cheese science and the application of membrane technology in cheese manufacture
- Experience in design of cheese trials, cheese manufacture and cheese analysis for composition, biochemical and physical properties
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