PhD assistantship
Paul Cornillon (cornillo@foodsci.purdue.edu)
Tue, 1 Jun 1999 16:07:13 -0500
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Hi,
Please, excuse me for cross-postings of this message.
This is an announcement of a position available in my lab. Could you =
please forward it to interested students in your department? Thank you =
very much for your help.
Paul.
Hi,
I am currently seeking a PhD student to work in the area of freezing of =
foods. He/she must have a MS degree in Food Science, Food Engineering, =
Chemical Engineering or closely related field with a GPA of 3.25 or =
higher.
The research topic is to improve the shelf-life stability of frozen =
foods by understanding 1) the quality changes in color and nutrient =
content, 2) the changes in water mobility and 3) the crystallization =
mechanism of water into ice.
A previous experience working on freezing of foods is a plus. Knowledge =
of all or some of the following analytical tools is highly desirable: =
nuclear magnetic resonance spectroscopy, magnetic resonance imaging, =
differential scanning calorimetry, ultrasonic methods.
Please forward your resume to me (cornillo@purdue.edu) by email as soon =
as possible. This position is to start September 1, 1999.
Thank you.
Paul Cornillon
Assistant Professor
Purdue University
Whistler Center for Carbohydrate Research
Department of Food Science
1160 Food Science Building
West Lafayette, IN 47907-1160 (USA)
Tel: +1-765-494-1749 Fax: +1-765-494-7953
Email: cornillo@foodsci.purdue.edu
Web: http://www.foodsci.purdue.edu/personnel/cornillon.html
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Hail Purdue!!!
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Hi,
Please, excuse me for cross-postings of this message.
This is an announcement of a position available in my lab. Could =
you please=20
forward it to interested students in your department? Thank you very =
much for=20
your help.
Paul.
Hi,
I am currently seeking a PhD student to work in the area of =
freezing of=20
foods. He/she must have a MS degree in Food Science, Food Engineering, =
Chemical=20
Engineering or closely related field with a GPA of 3.25 or higher.
The research topic is to improve the shelf-life stability of frozen =
foods=20
by understanding 1) the quality changes in color and nutrient content, =
2) the=20
changes in water mobility and 3) the crystallization mechanism of water =
into=20
ice.
A previous experience working on freezing of foods is a plus. =
Knowledge of=20
all or some of the following analytical tools is highly desirable: =
nuclear=20
magnetic resonance spectroscopy, magnetic resonance imaging, =
differential=20
scanning calorimetry, ultrasonic methods.
Please forward your resume to me (
cornillo@purdue.edu) by email as =
soon as=20
possible. This position is to start September 1, 1999.Thank you.
Paul Cornillon
Assistant Professor
Purdue =
University
Whistler=20
Center for Carbohydrate Research
Department of Food Science
1160 =
Food=20
Science Building
West Lafayette, IN 47907-1160 (USA)
Tel: =
+1-765-494-1749=20
Fax: +1-765-494-7953
Email:
cornillo@foodsci.purdue.edu
Web:=20
http://ww=
w.foodsci.purdue.edu/personnel/cornillon.html
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Hail=20
Purdue!!!