As a post-doctorate, you will have an important role in our research focused on dietary fibre. The work involves chemical characterization of polysaccharides, especially beta-glucan. The aim is to understand how the chemical structure differs between breeding lines of cereal grains and thus be able to explain differences in properties. The collaboration with plant breeders involves investigations of how genetic differences influence polysaccharide structure and properties. Characterization of polysaccharides involves extractions, fractionations and chemical analyses by for example enzymatic, spectroscopic and chromatographic methods.
The position requires a PhD in food science or other relevant field. Good knowledge and practical experience of techniques for the characterization of food is a requirement, as well as good skills in written and spoken English. Practical experience of working with polysaccharides and/or cereal grain is an advantage.