Duration:
Temporary externally funded non Grant-in-Aid contract post, the indicative duration of which is 22 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.
Background:
Ireland’s premium dairy reputation is based on pasture-based milk production. The ‘Grass-Fed Standard’ is an independently established certification, which allows dairy processors to verify that their milk products are sourced from grass-fed cows and is an important marketing too for the Irish dairy industry.
This project will examine how the level of concentrate supplementation affects the fatty acid composition of milk fat and butter quality. Work will measure the physicochemical, functional and organoleptic properties of milk fat and butter. Analytical methods will include gas chromatography, olfactometry, rheology, textural analysis, differential scanning calorimetry, nuclear magnetic resonance spectroscopy, volatile compound analysis and sensory evaluation. The study will provide scientific evidence linking seasonally affected feeding practices to butter quality, to support grass-fed claims and promote the competitiveness of Ireland’s dairy industry.
The position is part of the VistaMilk Research Centre based at Teagasc Moorepark. VistaMilk is Ireland’s centre for digital innovation in sustainable, pasture-based dairy systems and is co-funded by Research Ireland and the Department of Agriculture, Food and the Marine. VistaMilk offers access to world-class research facilities, interdisciplinary collaboration, and strong industry engagement.
Basic Function:
The successful candidate will provide technical support and guidance for the successful completion of laboratory-based research into the effects of diet on the quality of Irish butter.
- Candidates must have a Level 6 qualification, (as recognised on the National Framework of Qualifications or equivalent), in food science/chemistry, analytical chemistry, nutrition, or related discipline.
- A Level 7 qualification in dairy chemistry, food science, nutrition, or food process engineering would be a distinct advantage.
- People and resource management skills.
- Data handling and computer skills.
- Conscientious and methodical delivery of work.
- Knowledge of relevant lipidomic techniques including chromatographic analysis of fatty acids, triglycerides and phospholipids.
- Knowledge of flavour chemistry analytical techniques.
- Knowledge of physical characterisation methods for milk fat and butter.
- Experience in gas chromatography/separation science.
- Demonstrated ability to develop laboratory skills set.
- Ability to work as part of a team, including consulting, collaborating and building relationships with key partners.
- Has the ability to problem solve and demonstrates a high level of attention to detail.
- Demonstrates positive approach to new challenges and dissemination of new tasks.
As this role will involve driving vehicles, candidates must satisfy and continue to satisfy during employment with Teagasc, legal requirements to drive a car unaccompanied on Irish public roads.
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.
