Ziel
Applications are invited from doctoral students taking programmes in food or and/or biopolymers to undertake a specialized training period in rheology, texture and mechanical properties at the Marie Curie Training Site at the University of Nottingham. An unrivalled range of rheological techniques are available to the student to aid in their investigations. These include four rotational rheometers for the measurement of the viscosity and viscoelastic properties of gelled and thickened systems, two dynamic mechanical thermal analyzers for the determination of thermal mechanical transitions in particular the glass transition, a capillary rheometer, a Rapid Viscosity Analyzer for determining the pasting properties of starch and three Texture Analyzers. Supporting structural information can be obtained by calorimetry, nmr, X-ray and infra red spectroscopy all of which are located in an adjoining laboratory. A twin screw extruder is available for the preparation of low moisture samples. The student would join a site that typically contains twenty five research workers from ten countries. It is situated in a building designed to facilitate maximum interaction between research workers. In the UK research assessment exercise the Group in which the site is based, received the highest possible research rating (S'A). Each student would be able to participate in an agreed and extensive range of training designed to improve scientific and other skills; for example scientific writing experimental design and oral presentation. Examples of the specific studies fellows could undertake include: Determination of the gelation of a biopolymer systems in heating and/or cooling by measurements of rheological properties and comparison with estimates of order /disorder transitions by calorimetry. Preparation of samples by twin screw extrusion and characterization of texture, mechanical properties and state of the biopolymer Measurement of ass transitions using dynamic mechanical thermal analysis and calorimetry Determination of shear and extensional viscosity of a cereal system by capillary rheometry. Further details from Prof. John Mitchell (John.mitchell@nottingham.ac.uk) http://www.nottingham.ac.uk/biosciences/foodsci/