Unizar has a 3-year PhD position available within the field of novel food processing technologies (Pulsed Electric Fields and Ultrasound). Description We are seeking an enthusiastic candidate to work in Novel Food Processing Technologies, with a special focus in Pulsed Electric Fields (PEF) and Ultrasound (US) and its use for improving mass and heat transfer…
Among all the hectic activity within iNOBox we are currently running an experiment on chicken. One of the inputs from industry is the need for extending the shelf life of sliced, fried chicken fillets. Some of the means to achieve longer shelf life without reducing quality is CO2-treatment, high pressure processing and microwaves. One of…
On October 1st, Tem Thi Dang started in her 3-year postdoc position at Nofima in Stavanger, Norway, working in iNOBox. Tem has a PhD from Copenhagen University on sustainable technologies for shrimp processing working with high pressure, ultrasound, ohmic heating and enzymes. She holds a master’s degree in food processing from the University of Alberta,…
University of Liverpool has a PhD position available within the field of plasma activated water (PAW). The candidate will work in the Liverpool Centre for Plasma Microbiology, and will be part of the iNOBox project. Interested? Read more about the position and qualifications, and apply here
Nofima has a three-year Post Doc position available within the field of innovative food processing technology. The work will mainly be carried out at Nofima in Stavanger, Norway, but there will be a 6 month stay at University of Zaragoza, Spain. The position is available from autumn 2018. The focus will be on high pressure…
25 project participants gathered in Stavanger for two days in April to kick off the project iNOBox. Researchers, equipment suppliers and food producers went through the various parts and themes of the project, discussed plans and expectations, and made clarifications. Project manager Estefanía Noriega Fernández reported a good atmosphere at the meeting. “We are very…
Imagine if we wasted less food, got more foods without allergens and could spend less energy on food production? New food technologies can make this possible if manufacturers know which technologies are appropriate for their business. Today, there is no central place to gather knowledge about which technologies are suitable for different raw materials, products…
