Blätter-Navigation

Of­fer 46 out of 60 from 21/04/21, 16:43

logo

Tech­ni­sche Uni­ver­sität Ber­lin - Fac­ulty III - Insti­tute of Food Tech­no­logy and Food Chem­istry / Food Bio­tech­no­logy and Food Pro­cess Engin­eer­ing

Research Assistant - 0.5 working time - salary grade E13 TV-L Berliner Hochschulen

under the reserve that funds are granted

Work­ing field:

Participation in the research project "Evaluation of the techno-functional potential of oil press cakes in texturised plant proteins"
  • scientific work including publication of research results
  • preparation of technical reports for funding organization and project-accompanying committee, communication with project partners
  • supervision of students participating in the research project

Require­ments:

  • successfully completed university degree (Master, Diplom or equivalent) in food technology or related fields
  • previous knowledge in extrusion technology, processing and characterization of plant proteins, texture analysis of food systems
  • previous knowledge of mechanisms and analysis of process- and storage-related lipid degradation
  • good communication skills and high team spirit
  • good command of German and/or English required; willingness to learn either English or German is expected

How to ap­ply:

Please send your application with the reference number and the usual documents (combined in a single pdf file, max. 5 MB) by email to Prof. Dr. Cornelia Rauh at sophie.uhlig@tu-berlin.de.

By submitting your application via email you consent to having your data electronically processed and saved. Please note that we do not provide a guaranty for the protection of your personal data when submitted as unprotected file. Please find our data protection notice acc. DSGVO (General Data Protection Regulation) at the TU staff department homepage: https://www.abt2-t.tu-berlin.de/menue/themen_a_z/datenschutzerklaerung/ or quick access 214041.

To ensure equal opportunities between women and men, applications by women with the required qualifications are explicitly desired. Qualified individuals with disabilities will be favored. The TU Berlin values the diversity of its members and is committed to the goals of equal opportunities.

Tech­ni­sche Uni­ver­si­tät Ber­lin - Der Prä­si­dent - Fakultät III, Institut für Lebensmitteltechnologie und Lebensmittelchemie, FG Lebensmittelbiotechnologie und -prozesstechnik, Prof. Dr. Cornelia Rauh, Sekr. FG 1, Königin-Luise-Str. 22, 14195 Berlin