The project sets out to quantify (i) the compositional “signature” of Irish beef from production systems with different levels of grass input and (ii) differences between Irish grass-fed beef and beef from international sources. The research is required because Irish beef is marketed based on the uniqueness of its grass-based production. For example, Irish beef for the U.S. market must be derived from animals with a “More than 80% Grass Diet”.
The PhD student will work with Professors Frank Monahan, Olaf Schmidt, Frank McDermott and Dr Michael Salter-Townshend at UCD and Professor Aidan Moloney at Teagasc, together with international collaborators and industry partners. S/he will use novel analytical methods (including micronutrient analysis by HPLC/GC and NIR and Raman spectroscopy) combined with advanced statistical techniques to quantify compositional differences and discriminate beef on the basis of grass feeding and country of origin.
The research will be collaborative, involving the scientists at University College Dublin,Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Co. Meath, Ireland and Teagasc, Food Research Centre, Ashtown, Dublin, Ireland who have an established research programme in Food Authentication and a track record in PhD student supervision. The team will also include a postdoctoral scientist.
Applicants should have a 2.1 Bachelors (Hons) degree or higher in Science (e.g. Chemistry, Biochemistry, Analytical Chemistry), Food Science, Agricultural Science or in a related subject area and should have an interest in the science of food. Applicants with a Master’s degree are likely to have a strong advantage.
Deadline for application is 30 Augusts 2019, 22:00 – Europe/London
A letter of motivation together with a curriculum vitae and the names and contact details of two referees should be sent by email to: firstname.lastname@example.org
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