The Marie Skłodowska Curie Innovative Training Network “HiStabJucie” is inviting applications for a 36 month full time fixed term position as an Early Stage Researcher. 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 University of Parma (SITEIA.PARMA Interdepartmental Center on Safety, Technologies and Agri-food Innovation) in Italy, with planned intersectoral and interdisciplinary stays with collaboration partners totalling a maximum of 10 months. The research and PhD thesis will be on Development of methods and technologies for the specific inhibition of enzymes relevant for low colour stability of fruit juices and nectars.
For more information please refer to https://euraxess.ec.europa.eu/jobs/621636