With a request for food convenience the importance of dried food products increases. During drying, components in food products are exposed to raised temperatures and dehydration; both aspects result in changed product qualities. To retain healthy components in dried food products, low and moderate temperatures must be applied for drying. However, at these temperature levels the energy efficiency is low. Therefore, there is a need for high energy efficient dryers to satisfy the agreements between the food industry and government to reduce the energy consumption and the CO2-exhaust.
Adsorption drying proved to be a promising technique to halve the energy consumption and CO2-exhaust at medium and high temperature drying. This project aims the development of adsorption drying technology to improve the bioactivity of healthy components in food products by drying at low and moderate temperatures. The project is funded by the EOS-program of the Ministry of Economics and gives work for three PhD-candidates.

Subproject Optimal product quality
This subproject concerns the characterization and kinetic modeling of the effect of drying conditions on health promoting components in food products. During drying of plant foods components can be broken down by the effect of heat or oxidation, enzymes can be inactivated and cellular structures can be altered. These changes can affect the activity and availability of components. In this project broccoli will be taken as product. The effect of the drying process on the bioavailability of glucosinolates will be tested in a human intervention trial. The results from the subproject will be used to optimize the drying process and dryer design.

The PhD-candidate works in the Product Design and Quality Management Group and is co-supervised by the Systems and Control Group and the Human Nutrition and Epidemiology Group.

University Graduate
University education with completed MSc in food science. Affinity with experimental work is a requirement, interest and experience in mathematical modelling a positive qualification.

Additional information about the job:
For more information about the project please contact dr.ir. M. Dekker (Product Design and Quality Management Group), tel 0317-483214, e-mail

Agrotechnology & Food Sciences Group Product Design and Quality Management Group

AFSG is the organisation for development and transfer of knowledge in the field of sustainable applications of agro-components for safe and healthy food and non-food products.

The mission of the Product Design and Quality Management Group is to study and teach the use of technological and managerial skills as input for quantitative models of food quality attributes, and to optimize food quality throughout the food chain in an integrative way from societal issues up to the molecular level.

Estimated maximum salary per month: eur 2500 - 3000
Salaryscale 10.
Maximum salary amount in Euro's a month 2558
Employment basis: Temporary for specified period
Duration of the contract: 1,5 + 2,5 years
Maximum hours per week: 38

Additional conditions of employment:
We offer you a full-time position for a period of max. 18 months with a possibility of extension for 30 months. Gross salary per month € 2000,- in the first year rising to € 2558,- per month in the fourth year.
Hay-profile: promovendus

Additional information about the vacancy can be obtained from:

dr.ir. M. Dekker
Telephone number: 0317-483214
E-mail address:

 
Or additional information can be obtained through one of the following links.

You can apply for this job before 13-09-2008 by sending your application to:

When applying for this job always mention the vacancy number AFSG 08.098.