To support our team in the Biotechnology Research Platform, we are looking for a
Scientific Assistant (m/w//x)
for the preparation of a PhD thesis in the Research Project: Possibilities and limits of the reduction of salt and nitrite in meat products.

To reduce the salt and nitrite content in meat products such as raw fermented sausages and cooked sausages, reliable scientific data on shelf life and product safety must be generated. The project will investigate the composition and dynamics of the microbiota of raw fermented and cooked sausages. The knowledge gained will show the possibility of the combined reduction of salt and nitrite as well as the limits of it with respect to microbiological stability while considering the technological requirements.

Areas of responsibility
  • Analysis of salt and nitrite reduced meat products by classical cultural methods and by sequencing the total DNA (whole genome shotgun sequencing) or metabarcodes (e.g. the 16S rRNA gene) through storage.
  • Identification, isolation and characterization of dominant representatives of the spoilage microbiota.
  • Planning and execution of challenge tests with Listeria monocytogenes and spoilage microorganisms.
  • Evaluation and statistical analysis of data, modeling of inactivation kinetics.
Your profile
  • You have a degree (M. Sc.) in microbiology, biotechnology, food science, food technology or a comparable degree.
  • You have good knowledge in (food) microbiology and practical experience in handling microorganisms.
  • You are interested in the technological aspects of meat product manufacturing, especially with regard to the reduction of salt and nitrite.
  • Initial experience in the analysis of sequencing data are beneficial.
  • Ideally, you have knowledge in statistics. Initial experience in creating mathematical models would be an advantage.
  • You are characterized by a self-responsible way of working and your strong communication skills.
Are you interested?

Then we look forward to receiving your complete application documents, preferably by e-mail.

DIL Deutsches Institut für Lebensmitteltechnik e. V.
Prof.-von-Klitzing-Str. 7 · D - 49610 Quakenbrück
Phone: +49 (0)54 31.183 - 0
Fax: +49 (0)54 31.183 - 114