| Basic Function The successful candidate will have substantial experience in Food Process Engineering/ Food engineering, Chemical Engineering or a related discipline. Food Microbiology experience is desirable. The appointee will work as part of a team responsible for providing technological solutions to assist in accelerating the uniform uptake and distribution of salt in meat during the brine salting process, thereby reducing the salt content and improving salt homogeneity, with the main aim of improving process efficiency, product quality and safety in the manufacture of meat products. MAIN DUTIES AND RESPONSIBILITIES Person Specification Essential Desirable How to Apply A detailed job description and application form for this position can be accessed on the Teagasc Website at www.teagasc.ie/careers Completed application forms should be TYPED and saved in MS WORD format and submitted by email to teagascjobs@clark.ie no later than 12 midnight on Thursday 12 March 2015. Please state relevant reference code in all correspondence. Teagasc is an equal opportunities employer. Canvassing will disqualify. The details contained above are subject to change without notice. | |
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| Status: | Researcher |
| Location: | Dublin, IRELAND |
| Remuneration: | 31729 - 58656 Euro/year |
| Email: | teagascjobs@clark.ie |
| Advert Published: | 26 Feb 2015 |
| Expiry date: | 12 Mar 2015 |
| Teagasc Ref. No.: | 897730 |
| Academic Jobs EU Ref. No.: Please quote this number if applying for this job offline. | J17759 |
