Researcher on ingredient functionality in cereal-based foods

The aim of the project is to understand the impact of process conditions on ingredient functionality and end-product quality of a sweet yeast-leavened cereal-based food product. The main task of the research assistant is to perform scientific research and experimental work in the state-of-the-art laboratory and fully equipped pilot bakery of LFCB, to interpret the results and to communicate these findings while suggesting further actions. The project is in close collaboration with the Research and Development (R&D) department of a world-leading Belgian company in the production of such products. The obtained knowledge will be implemented in their production processes in order to increase production efficiency, reduce waste and offer consistent products of high quality to the consumer. The candidate is expected to frequently interact with the R&D Manager of the company and some part of the work may take place at the industrial site (close to Leuven)