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Doctoral student in Culinary Arts and Meal Science

  • Yrkesroll

    Doktorand

  • Anställning

    Heltid, 6 månader eller längre

  • Lön

    Fast månads- vecko- eller timlön

  • Publicerad

    12 februari

  • Sök jobbet senast

    12 mars

Om jobbet

Örebro University and the School of Hospitality, Culinary Arts and Meal Science are looking for a doctoral student for the doctoral programme in Culinary Arts and Meal Science, ending with a doctoral degree. Start date: spring 2021.

Project description

Plant-based Proteins for Health and Wellbeing (PAN Sweden) is a recently established interdisciplinary research centre clarifying the relationship between processing, structure, bioavailability, digestion and fermentation of proteins and health effects in terms of gut, metabolic and mental health, with the consumer in focus. Coordinated by Örebro University, PAN Sweden is a collaboration of Örebro University, Chalmers University of Technology, Swedish University of Agricultural Sciences, Uppsala University, and RISE Sweden, together with Swedish industrial and public health partner organisations.  Our vision is that food produced in environmentally sustainable ways and with health benefits will become consumers’ preferred choice. PAN Sweden wants to expand its scientific staff with early-stage researchers with a genuine interest in interdisciplinary research.

The main purpose of the project for the offered position will be to identify determinants and drivers of consumption of food containing plant-based proteins, both from individual and social perspectives. Part of the experimental work will be done within gastronomic test environments.

The position will be located at the School of Hospitality, Culinary Arts and Meals Science at Örebro University. Örebro University is a modern, broad-based, and growing university, currently, 1 500 employees and 17 000 students come to work and study at the university. The School of Hospitality, Culinary Arts and Meals Science provides education for the Hospitality Industry as well as for the public meal sector and the food industry. The school offers three study programs at bachelor level: Chef and Culinary Arts and Meal Science, Sommelier and Culinary Arts and Meal Science, and Meal Ecologists. The research is organized into three areas: Hospitality, Culinary Arts, and Sensory Science. The position will be connected to the sensory laboratory (SENSE LAB), established as a platform for research and collaboration within the area of sensory science in a context of Gastronomy.

The programme and the doctoral studentship

To see the full advertisement, visit our career site.

Entry requirements and selection

For admission to doctoral studies, applicants are required to meet both general entry requirements and specific entry requirements. In addition, applicants must be considered in other respects to have the ability required to benefit from the programme. For a full account of the entry requirements, refer to the admissions regulations as well as to annex 2 to the general syllabus for Culinary Arts and Meal Science.

Applicants meet the general entry requirements for research studies if they
  • have been awarded a qualification at the master’s level or
  • have satisfied the requirements for courses comprising at least 240 credits (four years), of which at least 60 credits awarded at the master’s level, or
  • have acquired substantially equivalent knowledge in some other way in Sweden or abroad.
A person meets the specific entry requirements for third-cycle courses and study programs in the subject if he or she has a Degree of Master (60 credits) in culinary arts or another main field of study of high relevance to the research field in question. A person who has acquired substantially corresponding knowledge, in Sweden or abroad, also meets the specific entry requirements.

For applicants to meet the specific entry requirements for research studies in the subject, the following applies at master level in hospitality, culinary arts and meal science or master's degree in related subjects such as food studies, nutrition and dietetics, food science and technology or in consumer food science - or acquired substantially corresponding knowledge.

Information

For more information about the programme and the doctoral studentship, contact Professor Åsa Öström, +46 19 30 20 11 or asa.otrom@oru.se

Örebro University actively pursues an equal work environment and values the qualities that diversity adds to our operations.

Application to the programme and for the doctoral studentship
To apply for the position, visit our career site.

As a main rule, application documents and attachments are to be written in Swedish, Danish, Norwegian, or English. Documents in other languages must be translated by an authorised translator to Swedish or English. A list of authorised translators can be obtained from Kammarkollegiet (the Legal, Financial and Administrative Services Agency), www.kammarkollegiet.se/engelska/start.

When you apply for admission, you automatically also apply for a doctoral studentship.

The application deadline is the 12th of March. We look forward to receiving your application!

We decline any contact with advertisers or recruitment agencies in the recruitment process.

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Krav
  • Doktorand

Lön

Individuell lönesättning tillämpas

Lönetyp: Fast månads- vecko- eller timlön

Anställningsvillkor

Heltid/ Ej specificerat