Duration:
Temporary externally funded non Grant-in-Aid contract post, the indicative duration of which is 11 months, subject to contract. A panel may be formed from which future similar vacancies may be filled; such a panel will remain active for a maximum period of 12 months.
Basic Function
To undertake research and development activities within the Startera project, focused on the development, optimisation and scale-up of defined starter cultures for non-dairy fermented foods. The successful candidate will develop and evaluate starter cultures for vegetable fermentations, optimise the production and stabilisation of a freeze-dried water kefir starter culture, and support validation from laboratory through to pilot and commercial scale.
The role will involve hands-on food microbiology and fermentation research, experimental design and data analysis, and close collaboration with Teagasc personnel and industry partners to deliver the technical objectives of the project.
Background
Traditional fermented foods such as water kefir, sauerkraut and kimchi often rely on spontaneous fermentations or undefined microbial communities. These processes can be difficult to control and scale, resulting in inconsistent fermentation performance, variable product quality and an increased risk of batch failure.
The Startera project aims to address these challenges by developing defined, stable and easy-to-use starter cultures specifically designed for non-dairy fermented foods. The project will develop starter cultures for vegetable fermentations, convert an existing water kefir culture into a stable freeze-dried format and validate its performance through laboratory, pilot and commercial-scale production trials.
The position will be based at Teagasc Moorepark and will provide the successful candidate with access to food microbiology, bioprocessing, fermentation and pilot-scale production facilities. The candidate will work closely with the project team, Teagasc technical personnel and external industry partners
- An honours Level 8 degree, (as recognised on the National Framework of Qualifications or equivalent), in Microbiology or a related discipline.
- A postgraduate degree and/or research experience in food microbiology, fermentation, microbial biotechnology, food science or a related discipline would be a distinct advantage.
- Excellent practical laboratory skills relevant to microbiology and fermentation.
- Strong organisational skills and ability to plan and conduct experimental work independently.
- Ability to accurately collect, analyse, interpret and report experimental data.
- Excellent written and verbal communication skills.
- Ability to maintain accurate laboratory records and prepare experimental protocols and technical reports.
- Ability to manage multiple experimental activities and deliver work against defined project milestones.
- Experience in microbial cultivation, food fermentation or starter-culture development.
- Experience with freeze-drying or other microbial stabilisation techniques.
- Experience operating laboratory or pilot-scale fermentation equipment.
- Experience transferring or scaling fermentation processes between laboratory and pilot/production scale.
- Proven record of scientific or technical communication.
- Aptitude for multidisciplinary and industry-focused research.
- Strong knowledge of microbiology, particularly microbial cultivation and aseptic techniques.
- Knowledge of fermentation principles and factors affecting microbial growth and fermentation performance.
- Understanding of experimental design, reproducibility and appropriate data analysis.
- Knowledge of good laboratory practice and health and safety requirements in a microbiology or food research laboratory.
- Knowledge of fermented foods and the microorganisms involved in food fermentations.
- Knowledge of starter-culture development, preservation and stability.
- Understanding of fermentation scale-up and process development.
- Knowledge of food-production environments and the practical requirements associated with translating laboratory processes to commercial manufacture
- Ability to work as part of a team, including consulting, collaborating and building relationships with key stakeholders.
- Strives for high quality of work and demonstrates commitment to the programme.
- Ability to communicate effectively to enable knowledge and technology transfer.
Eligibility
This is an open public competition. Should a current serving Teagasc staff member be successful in their application through open public competition for this post, their current contract of employment with Teagasc will come to an end on taking up this post.
Note: The ‘essential’ qualifications, knowledge, skills and behavioural competencies outlined above are ‘must-have’ which will be used in the selection process.
Gender, Diversity and Inclusion
At all levels in Teagasc, we believe in growing and keeping alive an open, diverse and inclusive workplace which is respectful to all and nurtures different perspectives, for the benefit of all in the organisation.
We are committed to the principles of 'Equal Opportunities, No Barriers, Active Inclusion'.
We actively welcome applications from people from diverse backgrounds.
