12402- Marie Sklodowska-Curie Early-Stage Researcher
| Posting date: | 02 May 2025 |
|---|---|
| Salary: | £37,286 to £43,927 per year |
| Hours: | Full time |
| Closing date: | 30 May 2025 |
| Location: | Edinburgh, Scotland |
| Remote working: | On-site only |
| Company: | University of Edinburgh |
| Job type: | Temporary |
| Job reference: | 12402 |
Summary
Grade ARC 67/68: £37,286- £43,927 per annum (Depending on opt in/out of USS)
Mobility allowance - £5,507 per annum
Family allowance - £6,058 per annum (if applicable)
College of Science & Engineering, School of Physics & Astronomy
Full-time: 35 hours per week
Fixed-term: 3 Years
The Opportunity:
This PhD position on Physical Properties of Cellulose Suspensions for Food Applications is part of a European-wide Doctoral Network on Edible Soft Matter, funded by the European Union under the framework of the Marie Sklodowska-Curie Actions (MSCA) programme. The international, interdisciplinary, and cross-sectoral network gathers together leading experts in basic and applied soft matter and food sciences to train a new generation of young researchers, regulators, consultants and project leaders by providing them with a unique expertise in the design, production and quality assessment of innovative plant-based food products.
This post is full-time (35 hours per week) and fixed term for 3 years.
Your skills and attributes for success:
MSc or equivalent in Physics, Physical Chemistry, Engineering or Materials Science with a solid training in experimental techniques, data analysis with desirable knowledge of material characterisation, rheology and imaging.
Scientific interest, dedication to research and career goal to work in physical science research
Appreciation for interdisciplinarity and proactive drive to collaborate across fields
Proficiency in English, good communication skill and social competence
Mobility allowance - £5,507 per annum
Family allowance - £6,058 per annum (if applicable)
College of Science & Engineering, School of Physics & Astronomy
Full-time: 35 hours per week
Fixed-term: 3 Years
The Opportunity:
This PhD position on Physical Properties of Cellulose Suspensions for Food Applications is part of a European-wide Doctoral Network on Edible Soft Matter, funded by the European Union under the framework of the Marie Sklodowska-Curie Actions (MSCA) programme. The international, interdisciplinary, and cross-sectoral network gathers together leading experts in basic and applied soft matter and food sciences to train a new generation of young researchers, regulators, consultants and project leaders by providing them with a unique expertise in the design, production and quality assessment of innovative plant-based food products.
This post is full-time (35 hours per week) and fixed term for 3 years.
Your skills and attributes for success:
MSc or equivalent in Physics, Physical Chemistry, Engineering or Materials Science with a solid training in experimental techniques, data analysis with desirable knowledge of material characterisation, rheology and imaging.
Scientific interest, dedication to research and career goal to work in physical science research
Appreciation for interdisciplinarity and proactive drive to collaborate across fields
Proficiency in English, good communication skill and social competence