Technische Universität Berlin - Faculty III - Institute of Food Technology and Food Chemistry / Food Technology and Food Material Sciences Research Assistant - 0.85 working time - salary grade E13 TV-L Berliner Hochschulen Working field: The job holder is responsible for all tasks related to the AiF-funded project "Fat crystallinity in emulsions: Influence of the molecular structure of emulsifiers, fat globule size and temperature control in the cooling step on the fat crystallinity and texture stability of products made from emulsified triglycerides". This includes the development, planning and implementation of scientific experiments, their evaluation, the instruction of students, project management including the writing of interim and final reports, project presentations and scientific publications. The opportunity to prepare for a doctorate is provided.
FactsID: 86787
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