Cel FRACBE offers the fellow Yves Nicolas an excellent opportunity to reinforce his research career in a multidisciplinary environment, supported by leading-edge European academic and industrial food scientists, on a challenging research project in the field o f food textures and food behavior of semi-solid food materials. The training aims to increase the understanding of structure and fracture behavior of semi-solid foods with the aim 1) to improve their sensory quality and 2) to contribute to design guidelin es for biopolymer food matrices with desired fracture properties. Fracture behavior is one of the phenomena in food science. In order to develop an understanding of characteristics of fracture mechanisms of food materials as cheese-like food, the training focuses on these research tasks: 1) Identification and interpretation of food microstructure properties during deformation; 2) Definition of successful analytical approaches; 3) Performing the proper interpretation of the complex experimental data. The t raining project is hosted by Friesland Foods Research (NL) and is embedded in an international collaborative program. Partners in the consortium are from the industry: Unilever; and from academia: the Swedish Institute for Food and Biotechnology - SIK, the Dutch Polymer Institute and the University of Utrecht. The food scientist Yves Nicolas is motivated and best placed to carry out this advanced research-training project. His scientific background and international expertise match perfectly with the proje cts objectives and will provide a solid basis to become an independent international researcher. A structured training programme will help him to develop and integrate complementary expertise to carry out the necessary research tasks. Furthermore the progr amme offers training on complementary skills such as research and financial management and behavioral competences, and he will develop application and industrial oriented competence on-the-job training. Dziedzina nauki natural sciencesbiological sciencesbiochemistrybiomoleculesproteinsnatural scienceschemical sciencespolymer sciencesnatural sciencesphysical sciencesopticsmicroscopynatural sciencesphysical sciencesopticsspectroscopy Słowa kluczowe micro rheology Program(-y) FP6-MOBILITY - Human resources and Mobility in the specific programme for research, technological development and demonstration "Structuring the European Research Area" under the Sixth Framework Programme 2002-2006 Temat(-y) MOBILITY-2.1 - Marie Curie Intra-European Fellowships (EIF) Zaproszenie do składania wniosków FP6-2004-MOBILITY-5 Zobacz inne projekty w ramach tego zaproszenia System finansowania EIF - Marie Curie actions-Intra-European Fellowships Koordynator FRIESLAND FOODS B.V. Wkład UE Brak danych Adres Blankenstein 142 MEPPEL Niderlandy Zobacz na mapie Linki Strona internetowa Opens in new window Koszt całkowity Brak danych
