- Do you have a PhD in chemistry or biochemistry, colloid/emulsion science, food, dairy or material science?
- Keen to be involved in developing a better tasting and nutritionally sound plant-based dairy experience for consumers?
- Join us for this exciting postdoctoral role whilst extending your networks and building your career!
CSIRO Early Research Career (CERC) Postdoctoral Fellowships provide opportunities to scientists and engineers who have completed their doctorate and have less than three years of relevant postdoctoral work experience. These fellowships aim to develop the next generation of future leaders of the innovation system.
We are thrilled to be able to deliver on the commitment we made in our strategy to invest in frontier science with the CSIRO Agriculture & Food Winanga-y Postdoctoral Fellowship scheme. The word Winanga-y (pronounced win-na-gnay) is a cultural asset gifted by the Gomeroi Nation in Myall Vale to CSIRO's Agriculture and Food Business Unit to name the new Postdoctoral Fellowship Scheme. Winanga-y means to understand, know, remember, and think.
CERC Fellows are appointed for three years or full-time equivalent. This role provides an exciting opportunity for a new CERC Fellow to deconstruct the molecular composition and colloidal structure of traditional dairy milk and ingredients, to better understand the iconic sensory, flavour elements and the key nutritional factors. This fundamental understanding will allow the CERC Fellow to recreate the sweetness, and creaminess (mouthfeel) of dairy, while avoiding the less appealing attributes like sourness, bitterness, and specific flavour notes such as beany, oxidised, metallic, and sulphur flavours, using non-dairy ingredients.
In this project, the CERC Fellow will deconstruct the sensory, mouthfeel/texture, composition, and nutritional experience of drinking traditional bovine milk, based on the molecular make-up, presence, and variety of macro-molecular structures (milk fat globules/emulsion, casein protein/calcium phosphate complex known as casein micelles) and physico-chemical properties. This challenge requires a multi-disciplinary approach to develop plant-based milks that meet consumer expectations and offer enhanced nutritional quality (protein content, quality and bioavailability). This will require the CERC Fellow to develop a broad range of skills including fundamental chemistry & biochemistry, colloid/emulsion and sensory sciences as applied in food and ingredient processing and novel product development. The CERC Fellow will have further opportunity to enrich these skills by incorporating other structural visualisation and characterisation skills as needed. The CERC Fellow will be working closely with a supervisory team from diverse fields across three CSIRO Business Units, namely Agriculture & Food, Data61 and Health & Biosecurity.