|26 Jan 2021||
PhD candidate (m/f/d)
to start on June 1st, 2021 in the research project: Inactivation of desiccated, heat-tolerant Salmonella in chocolate production.
The aim of this research project is to identify genetic determinants in salmonella that relate desiccation-induced survival on the cocoa bean matrix with acquired heat tolerance to steam treatment or roasting. In addition, the aim is to identify the process parameters in each of the decontamination processes that will achieve a 5 log CFU/g reduction using the desiccation-induced most heat-tolerant salmonella. You will be part of an exciting collaborative project between the German Institute of Food Technologies (DIL) and the University of Osnabrück with secured funding.
Then are looking forward to receiving your CV and motivation letter, preferably by E-Mail (firstname.lastname@example.org).