Open date: July 5, 2023
Most recent review date: Friday, Aug 25, 2023 at 11:59pm (Pacific Time)
Applications received after this date will be reviewed by the search committee if the position has not yet been filled.
Final date: Sunday, Dec 31, 2023 at 11:59pm (Pacific Time)
Applications will continue to be accepted until this date, but those received after the review date will only be considered if the position has not yet been filled.
The Gravelle Lab is seeking a highly-motivated, skilled, and passionate postdoctoral researcher to join our research group at the University of California, Davis. Research in the Gravelle Lab focuses on characterizing the relationship between structural properties and functionality of foods using a multi-disciplinary approach encompassing food chemistry, physics, and materials science. The successful candidate will lead projects involving the development and characterization of both directly- and indirectly-structured oleogels using a variety of structuring agents. These projects will focus on characterizing the mechanical, physicochemical, and textural properties of oleogels which are critical for mimicking traditional fats, as well as developing fundamental insight into the role of fats in protein-based networks using proteins from both animal and plant origins. Under guidance of the PI (Dr. Gravelle), the successful candidate will conduct independent investigations using a range of mechanical and structural analysis techniques including rheology, tribology, large deformation analysis, DSC, FTIR, X-ray diffraction, and various methods of microstructural characterization, among others. The successful candidate will also need to be highly adaptable, able to establish and maintain collaborative ventures, and be comfortable taking on challenging projects which stretch beyond their area of expertise. Practical experience with emulsion-based systems is also an asset.
Full-time salary and benefits are included and are consistent with UC Davis policy and commensurate with applicant experience. Target start date: September 2023. The position is offered for two years, with the potential for extension. Applications will be accepted until position is filled.
- A PhD in Food Science, Materials Science, Engineering, or another related field.
The candidate must have a fundamental understanding of food physical chemistry and a demonstrated ability to adapt and experimental procedures and protocols. The applicant will be required to work both independently and as part of a diverse and collaborative research team, and must have excellent written and verbal communication skills.
Preferred candidates will have experience in characterizing structure/function relationships in food systems, and have the ability to analyze and interpret experimental findings using various experimental techniques. Additional preferred qualifications include:
• Practical knowledge of mechanical, rheological, and tribological analysis
• Experience with common structural and chemical lipid analysis techniques
• Familiarity with both animal- and plant-derived proteins
• Practical experience with emulsion-based systems
Curriculum Vitae - Your most recently updated C.V.
Cover Letter - Maximum 2 pages
Statement of Research - Maximum 2 pages
- 3 required (contact information only)
Help contact: firstname.lastname@example.org
About UC Davis
UC Davis is a smoke and tobacco-free campus (http://breathefree.ucdavis.edu/).
We are an Affirmative Action/Equal Opportunity employer, and particularly encourage applications from members of historically underrepresented racial/ethnic groups, women, individuals’ with disabilities, veterans, LGBTQ community members, and others who demonstrate the ability to help us achieve our vision of a diverse and inclusive community. For the complete University of California nondiscrimination and affirmative action policy see: http://policy.ucop.edu/doc/4000376/NondiscrimAffirmAct
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