Industrial Post Doctoral Fellow in ...

The food research team at ITC is seeking a motivated postdoctoral researcher with specialized expertise in starches and carbohydrate chemistry. This role offers an exciting opportunity to contribute to innovative projects focused on understanding and enhancing the physico-chemical, functional, and nutritional properties of starches and carbohydrate-based food ingredients. The successful candidate will be instrumental in designing and executing experiments, analyzing data, and contributing to scientific publications that advance the understanding and application of carbohydrates and starches within food systems, particularly in the vibrant research landscape of Bengaluru.

Role and Responsibilities

• Design and execute experiments investigating starch structure, modification, digestibility, and functionality in diverse food matrices.
• Characterize the physicochemical properties of starches and carbohydrates using state-of-the-art analytical techniques.
• Investigate the interactions between starches and other key food components such as proteins and lipids.
• Develop novel carbohydrate-based formulations for food applications, with the aim of improving health benefits, textural qualities, or shelf life.
• Analyze experimental data using statistical tools and interpret findings for comprehensive research reports.
• Stay abreast of scientific literature, emerging technologies, and intellectual property related to carbohydrates and starches, and prepare manuscripts for peer-reviewed publication and present findings at scientific meetings.
• Collaborate effectively with interdisciplinary teams comprising biochemists, molecular biologists, microbiologists, food technologists, nutritionists, and chemical engineers.
• Contribute to proposal development and prepare detailed research reports.

Preferred Candidate Profile

Qualifications and Skills

• A foundational degree and Master's in Food Science and Technology.
• A Ph.D. in Food Science and Technology, Food Chemistry, or a closely related discipline with a strong research focus on starches/carbohydrates, evidenced by peer-reviewed publications.
• A robust background in starch chemistry, physicochemical characterization, and functional analysis, complemented by hands-on experience with techniques such as Differential Scanning Calorimetry (DSC), X-ray Diffraction (XRD), rheology, microscopy, and enzymatic digestibility assays.
• Proven experience in food formulation and understanding the interactions of starch with other macromolecules.
• Knowledge of carbohydrate bioactivity and its nutritional implications.
• Proficiency in data analysis tools and exceptional written and oral communication skills.
• The ability to work both independently and collaboratively within interdisciplinary research teams.