‘Raising the Pulse (RtP)’ is a £2.5M UKRI Transforming UK Food Systems project based on the concept that a higher consumption of UK grown pulses would result in considerable health and environmental benefit to the population. The pulse best suited to the UK, the faba bean, is naturally high in protein, micronutrients and fibre, and has the lowest environmental impact of all crops. However, most of the population will not significantly increase their consumption of this pulse unless it is successfully incorporated into familiar looking and tasting, affordable and convenient staple foods, such as bread.

The scope of the RtP project is wide ranging, from sustainable production to nutritional enhancement, to processing and manufacturing innovation to evaluation of health benefits and consumer acceptance together with modelling of all the above,  and there will be in total 6 newly appointed researchers working on the project. One of these posts is for a full-time postdoctoral scientist with relevant training and experience in chemical and microstructural analysis of plants/foods for a period of 3 years from 1st October 2022.

This position will be based at the University of Reading, within the internationally renowned School of Agriculture, Policy and Development and in collaboration with the Department of Food and Nutritional Science. The PDRA will carry out and coordinate research activities relating to faba bean grain characterisation and processing optimisation for incorporation into bread and other bakery products, and they will span plant microscopy, grain processing, food chemistry (including flavour chemistry), sensory science, food rheology and microstructure.

The main roles and responsibilities will include:

  • Conducting morphological investigations (including microscopy) and milling trials of faba bean grain
  • Design and implementation of chemical and physicochemical analysis of raw and processed fava beans, flour, dough, bread and crackers.

You will have:

  • A PhD in Plant Science, Food Science or related biological science.
  • Experience in some or all of the following: grain microstructure analysis, milling, dough ​​​​​​​rheology, liquid/ gas chromatography
  • Experience in statistical analysis and in handling of large datasets
Informal contact detailsAlternative informal contact details
Contact role:Associate Professor in Crop ScienceContact role:Lecturer in Food Science and Technology
Contact name:Dr Paola TosiContact name:Dr Julia Rodriguez Garcia
Contact phone:+44 (0) 118 378 8119Contact phone:+44 (0) 118 378 4734
Contact email:p.tosi@reading.ac.ukContact email:j.rodriguezgarcia@reading.ac.uk

​​​​​​​Interview Date: 07/10/2022

Please note that recent changes in Google Chrome (version 101) and Microsoft Edge (version 101) mean that some users are currently unable to view downloaded PDF documents in those browsers. You can view the downloaded file using Adobe Acrobat Reader. If this remains a problem for you, then please contact hr@reading.ac.uk to request a copy of the Job Description & Person Specification.

Applications from job seekers who require sponsorship to work in the UK are welcome and will be considered alongside all other applications. By reference to the applicable SOC code for this role, sponsorship may be possible under the Skilled Worker Route.  Applicants should ensure that they are able to meet the points requirement under the PBS.  There is further information about this on the UK Visas and Immigration Website.

​​​​​​​The University is committed to having a diverse and inclusive workforce, supports the gender equality Athena SWAN Charter and the Race Equality Charter, and is a Diversity Champion for Stonewall, the leading LGBT+ rights organisation. Applications for job-share, part-time and flexible working arrangements are welcomed and will be considered in line with business needs.

Apply now

Salary:£31,406 to £40,927

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