Research Grant in Food Science for MSCA-ITN “HiStabJuice” - Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing” (Grant Agreement (GA) No: 956257)

The Marie Skłodowska Curie Innovative Training Network “HiStabJucie” is inviting applications for a 14 month full time fixed term position as an Early Stage Researcher. This research project is a collaboration between 17 organisations, including 7 academic and 10 non-academic, from 7 countries (AT, DE, FR, IT, NL, PT, SL) across Europe. The research aims to analyse and compare in a normalised fashion the impacts of various available processing technologies on the stability of colour and nutrients in various fruit juices.

The successful applicant will be employed by University of Parma (SITEIA.PARMA Interdepartmental Center on Safety, Technologies and Agri-food Innovation) in Italy, with planned intersectoral and interdisciplinary stays with collaboration partners.

The research will be on Development of methods and technologies for the specific inhibition of enzymes relevant for low colour stability of fruit juices and nectars.

The ESR will:

• establish methods for the inactivation of enzymes (PPO, POD, AOX, beta-Glucosidase) via thermal (traditional and ohmic heating) and non-thermal treatments (high pressure processing HPP)
• optimize assays for the determination of the enzyme activities (extraction, substrates, pH, temperature)
• produce juices and nectars and evaluate their stability during storage
• test natural and artificial enzyme inhibitors
• improve shelf life of juices and nectars by optimized technology (proteases, glucose oxidases, exclusion of oxygen)

Beyond the specific expertise gained during the ESR’s completion of their research work, this position offers an opportunity to gain international research experience, as well as an array of soft skills relevant to project management, research management and career development.