With around 150 member companies from the food industry and related fields, the DIL operates as a research institute working in the areas of food product development, process development and food analysis. Forming a bridge between science and practice, DIL supports its partners in the innovation process.

We offer a multi-facetted and demanding range of work in an institute that is growing strongly as well as the possibility of assuming responsibility right from the outset. The DIL is a highly attractive employer as it offers working in a diversified team, numerous possibilities for personal development, integration of the institute in national and international networks and a good working atmosphere. More information can be found on www.dil-ev.de.

The project is a European research project with 26 partners (Horizon 2020, research and innovation action). It is dealing with the development of modular and mobile processing units with small-scale technologies for mild processing of fruits and vegetables to be used in regional food systems. The recruited researcher will be based at DIL German Institute of Food Technologies in Quakenbrück (Germany), with regular visits to project meetings at other partners.

The development of new and more sustainable food products is becoming a requirement in food industry to reduce negative impact on the environment and improve business image. Currently food processing technologies are not well covered in terms of environmental impact assessment, mostly due to the complexity associated with multiple properties, processing chains, parameters, etc. However, the developments of new products require specific quantitative analyses. For this reason it is necessary to construct a framework able for the fast assessment of existing and emerging food processing technologies. The details of the project are discussed in further consultation.

We offer the possibility of carrying a 6 to 12-month project in the field of sustainability management in an innovative and exciting environment.

The development of sustainable food products is becoming mandatory at today’s industry. There are a few strategies, which can enhance the sustainability of food products and systems. Application of side-streams, design and eco-design of hybrid products, substitution with alternative biomass sources, etc. However, more sustainable level of novel food products should be confirmed. For this reason, it is necessary to evaluate the potential of existing and new food ways to produce food. The details of the project are discussed in further consultation.

We offer the possibility of carrying a 6 to 12-month project in the field of sustainability management in an innovative and exciting environment.