NOVEL STRUCTURES · Novel structures for water in oil food emulsions

Lines connect the coordinator with its partners.

Project objective

Unilever Research Vlaardingen, in particular the Science Area Oil-based-Products- Technology is searching for 2 post-doctoral fellows. The research activities the fellows will be involved in are concerned with new ways of structuring of semi-solid fat continuous emulsions. Current product rheology is designed through the selection and processing of solid fat. However, it is desired to overcome the use of solid fat as only structuring agent because of its limited temperature stability and the negative health implications of saturated or trans fatty acids. Therefore this project is aiming at the development of new structuring mechanisms for fat continuous semi-solid emulsions. Predominant technologies to be further exploited are the use of the dispersed phases as structurant, and the search for alternative means to structure the bulk lipid phase. The project activities are seen as a part of the overall effort to establish the foods technology for tomorrow or the day after tomorrow. Since Unilever Research hosts a variety of scientist representing numerous disciplines and nationalities it is essential that the candidate is able to exploit the given opportunities. To do so it is necessary that successful candidates have next to their scientific qualification (PhD) in physical chemistry, relevant engineering or food science also good communication skills and sufficient entrepreneurial drive.

Original text from CORDIS.

Participants

• UNILEVER NEDERLAND BV · VLAARDINGENCoordinatorNetherlands

Links

• View on CORDIS