The Marie Skłodowska Curie Innovative Training Network “HiStabJuice – Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing” is inviting applications for a 36 month full time fixed term position as an Early Stage Researcher. This research project is a collaboration between 17 organisations, including 7 academic and 10 non-academic, from 7 countries (AT, DE, FR, IT, NL, PT, SL) across Europe.
The research aims to analyse and compare in a normalised fashion the impacts of various available processing technologies on the stability of colour and nutrients in various fruit juices.
The successful applicant will be employed by Catelli Food Technology in Italy, with planned intersectoral and interdisciplinary stays with collaboration partners totalling a maximum of 11 months. PhD will be awarded by University of Parma upon successful dissertation defense.
The research and PhD thesis will be on “Influence of thermal and non-thermal treatments on endogenous enzymes inactivation and microorganisms reduction in selected fruit juices and nectars”.