Aroma active food compounds may comprise a promising substance class in the research of new potent food ingredients. In general, the procedure to identify new bioactive compounds involves the isolation, chemical characterisation, and synthesis, as well as confirmation of bioactivity in cell culture and human studies.
Areas of work:
- Isolation, purification and, where necessary, synthesis of aroma active food compounds, which influence mechanisms of satiety in vitro and in vivo - Development of suitable cell culture experiments with molecular biological analysis (e.g. protein- and RNA-isolation, qRT-PCR)
- Chemical-analytical tasks (e.g. HPLC) - Assistance in human studies
- Assistance in practical courses in the field of chemistry and nutrition held in German and English as agreed
Profile:
- Completion of a master's degree in biological chemistry or nutritional sciences
- Experience in biochemical research of cellular energy metabolism
- Extraordinary interest in identification and characterisation of bioactive food compounds
Applications including a letter of motivation (German or English) should be sent via email to Claudia Habersack: claudia.habersack@univie.ac.at
Anfangsdatum: 1. Oktober 2013
geschätzte Dauer: 3 Jahre
Homepage: http://npc.univie.ac.at
