Postdoctoral Fellowship: Post Doctoral Fellow in Food Material Science and Structure Design

About the Role

Teagasc, the Agriculture and Food Development Authority, invites applications for a Post Doctoral Fellow to join the “Salt Reduction at Gel” project, funded by Research Ireland’s Frontier for Future programme. The research aims to examine the construction of emulsion gel systems and the mechanisms by which they regulate salty taste perception, with a view to subsequent application in food products. Delivering new low-sodium food formats based on locally sourced ingredients, the project offers potential benefits for farmers, industry, public health, and policymakers, while supporting the sustainability of Irish agriculture.

The post is hosted at the Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, within the Teagasc Food Programme, in collaboration with partners from University College Cork. The successful candidate will design novel food structures in different food systems, provide new ideas for scientific salt reduction and low-salt food development, and promote consumer health through innovative product solutions.

About Moorepark Food Research Centre

Teagasc Moorepark is located on a 110-hectare site in North Cork and includes a dedicated Food Research Centre, an extensive Animal and Grassland Research Facility, a Pig Production Development Facility, the National Food Innovation Hub, a Food Biotest Unit, and the Moorepark Technology Limited pilot plant. The centre is internationally recognised for dairy research and Food for Health, with a strong record in microbial cultures, new dairy ingredients, and hybrid cheese varieties.

Responsibilities

Project-specific Duties

• Elucidate structural changes during oral processing and reveal the mechanisms by which gel structure regulates salty taste perception.
• Explore potential applications in real food systems and develop practical protocols for salt reduction technology.
• Liaise with collaborating partners to ensure coordinated sample preparation, collection, analysis, and dissemination of findings.
• Coordinate work packages with Principal Investigators to ensure tasks, milestones, and reporting are completed in an interdisciplinary manner.

Additional Duties

• Interpret research findings and prepare scientific and popular press publications.
• Disseminate research findings to a variety of audiences as appropriate.
• Assist Teagasc in meeting the commitments of the Quality Customer Service Charter and Action Plan.
• Comply with all relevant Teagasc policies, procedures, and health, safety, and welfare obligations.
• Complete time records on SmartSimple in a timely manner.
• Actively participate in the Teagasc Post-Doctoral Fellowship programme, including training, review processes, and associated duties as agreed in the Training & Development Plan.

Requirements

Essential

• PhD in food science and technology, materials science, food physics, or a related discipline.
• Relevant research experience not exceeding three years post-PhD.
• Demonstrated research and technical expertise in food structure, food physics, emulsion technology, food rheology, and food colloidal science.
• Evidence of research activity (publications, conference presentations, awards) and future scholarly output (working papers, research proposals).
• Excellent project management, analytical, report writing, and data analysis skills.
• Ability to collaborate with team members and PhD students, building research knowledge and guiding professional development.
• Excellent oral, written, and presentation skills, with an ability to enable effective knowledge and technology transfer.
• Capacity to generate new ideas, unique concepts, models, and solutions.

Desirable

• Experience in salt-reduction research.
• Experience in tribology, oral processing, and rheology analysis.
• Experience in saltiness perception analysis and relevant techniques.
• Experience in food product development and in setting an independent research agenda.
• Evidence of teamwork and collaboration with relevant partners.
• Skill in GC/MS for volatile compound analysis.
• Experience in sensory analysis, including study design, data analysis, and results interpretation.

What We Offer

As part of the Teagasc post-doctoral programme, appointees will undertake a Level 9 Professional Diploma in Researcher Development, delivered by University College Dublin. This flexible, modular programme embraces blended learning: most content is delivered online, with the remaining elements delivered in person at Teagasc locations, enabling networking with Teagasc colleagues. Participants gain access to the UCD library, writing centre, and careers centre. The programme provides training and development opportunities for early-career scientists, equipping them with transferable skills in research, professionalism, communication, and career development for the next stage of their research career.

Original vacancy