The Tyndall National Institute at University College Cork invites applications for a PhD opportunity.
Funding has recently been secured from the Department of Agriculture to facilitate a collaborative project between Teagasc Food Research Centre, Moorepark and Tyndall National Institute to evaluate novel thermal and non-thermal processes as to their efficacy to reduce spore numbers within dairy manufacturing.
The background microbiological load of raw milk and processed dairy ingredients supplies presents ongoing challenges for the dairy industry and nutritional product formulators in Ireland and globally, linked particularly to specifications on acceptable limits for high heat resistant spore forming microbes of Bacillus and Clostridium spp. With entry into the milk supply chain associated in the first instance with milk production practices and uncertainty as to their subsequent fate during milk processing, there is concern at the lack of in-process containment measures to limit spore numbers since existing dairy processes are effective only when the contaminating organisms are present in the vegetative state.
This 4 year Ph.D. studentship will develop a miniaturized biosensor for rapid detection of Bacillus and Clostridium spp. The sensor will be based on micro- and nano-technology and will be developed using cutting edge fabrication methods employed at the Central Fabrication Facility at Tyndall National Institute. The candidate will take a hands-on role, and will be responsible for the day-to-day execution of technical research tasks such sensor modelling and simulation, development of biosensing layers, device fabrication and characterisation, and scientific analysis of the results. The student will work closely with the project team based at both Tyndall and Teagasc ensuring full information exchange and trialing of the technology. Scientific dissemination (thesis and interim report writing, as well as preparation of journal and conference publications) is an essential part of the position. Some travel may also be required.
Requirements
The minimum academic qualification is a first or upper second class honours Primary or Masters degree in chemistry, food science, materials science or a related relevant discipline.
Prior experience working in a wet chemistry lab, of electrochemical methods and COMSOL modelling is a distinct advantage. These studies will provide an excellent base for a career both in academia and in the high-value industry.
Please apply via http://www.tyndall.ie/career/search, selecting reference number KTW-1 and following the instructions to complete the associated application form, attaching your cv and motivation letter.
At this time, Tyndall National Institute does not require the assistance of recruitment agencies.
tyndall.ie,
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