This project involves the design and manipulation of vesicles and oil-in-water emulsions. The vesicles will contain a hydrophilic core and a lipid envelope, and will be suspended in an aqueous phase. Oil in water emulsions will contain food grade oil and proteins. The main aspect of the project will be to physically and chemically characterize the nanoparticles with respect to stability and leakage. The techniques that will be used include light scattering methods, rheology, microscopy and fluorescence.
The ideal candidate will have a PhD in Food Science, Physics, Chemistry or related discipline and experience with one or more of the above-mentioned techniques. A record of at least one publication is expected.
The Food Science Department at the University of Guelph is one of North America’s leading Food Science departments. Its strengths include a young faculty body and state-of-the-art facilities. Its annual income is $5.5M for research and there are currently 23 PhD and 77 MSc students with 100undergraduates in BSc with Food Science major.
Start date: January 1st 2009.
Contact: Dr Marcela Alexander, maalexan[ at ]uoguelph.ca
website: http://www.uoguelph.ca/dairyres/
Saturday, October 25, 2008
Postdoctoral Positions in Design and Physical Characterization of Vesicles and Oil-in-Water Emulsions, the University of Guelph, Canada
