PhD position in food science

Plant Sciences Group

Wageningen UR

PhD position in food science

Vacancy number: DPW 08-14
Wageningen UR, Plant Breeding/Product Design & Quality Management
Location: Wageningen

Wageningen University and Research Centre (Wageningen UR) is an international renowned knowledge institute in the fields of life sciences and sustainability. It makes an essential contribution to the quality of life through pioneering research and innovative education in the fields of health and nutrition, sustainable agricultural systems and a viable environment.

Wageningen Plant Sciences is a Wageningen UR consortium, bringing together the expertise of Wageningen University and the research institutes Plant Research International and PPO (Applied Plant Research). Dedicated to the field of plant-related research and education, Wageningen Plant Sciences has over 1800 staff members at 17 locations throughout the Netherlands.

The cooperation focuses on five expertise areas:
• Bioscience
• Breeding and Biodiversity
• Crop Ecology and Chain Innovations
• Biointeractions and Crop Protection
• Agrosystem innovations
In addition, applied research is carried out utilising specialist know-how and expertise in various sectors. Wageningen Plant Sciences also conducts a number of statutory research tasks.

Project Information:
The PhD project is part of the Programme for Strategic Scientific Alliances between the Peoples Republic of China and the Netherlands, and is funded by the Royal Academy of Arts and Sciences. The PSA program is titled: Genomics of nutritional and developmental traits in Brassica; a postdoc, two AIOs and two sandwich PhDs will be involved.
We follow a genetic approach to genetically dissect nutritionally and developmental traits in Brassica rapa and B. oleracea, building on results and genetic materials that are developed in the PSA project phase.
The nutritional trait under study is the group of glucosinolates, a class of sulfur containing plant metabolites with some forms that have anti-carcinogenic properties and largely responsible for the typical flavor and odor of Brassica species.
This PhD project is a close collaboration between WUR PlantSciences (Laboratory of Plant Breeding) and Agrotechnology and Food Sciences (Product Design & Quality Management Group). Other partners in the research program are the The Chinese Academy of Agricultural Sciences and Hebei Agricultural University.

Job Description:
Various steps in the production chain (cultivation, processing/preparation) affect the level of glucosinolates present in vegetables of the Brassica genus. At the production stage, most effects are ascribed to i) the large variation in GS levels in different species and cultivars, ii) GS changes during plant development, iii) GS distribution in different organs of Brassica species. At the processing and preparation stage of Brassica vegetables GS levels are affected in different ways depending on the various methods of industrial processing or culinary preparation of the vegetables.
In this project we will gain insight in the genetic regulation of glucosinolate composition and levels in B. oleracea crops during food processing and we will develop strategies and tools to increase the health promoting potential of Brassica vegetables by linking pre- and post-harvest processes.
Previous work suggested that both glucosinolate composition and the matrix of the vegetable (leaf structure, cell walls etc.) influence glucosinolate degradation, factors that are very likely partly genetically regulated. In this PhD project we will test the hypothesis that degradation during processing is regulated genetically. Towards this purpose, leaf material of well characterized plant material will be harvested and processed in different ways (e.g. storing, boiling, frying, steaming) and glucosinolate composition will be determined. These data will be used to assess kinetic parameters for glucosinolate degradation in order to develop mechanistic models that can describe and predict glucosinolate degradation in the plant matrix. Subsequently, the obtained information will be combined with molecular marker data in order to unravel the genetic regulation of glucosinolate composition during food processing.

Profile:
You have a university degree in Food Sciences or a related field, with experience with or strong interest for plant genetics and biochemistry. Knowledge/experience of food technology and plant breeding will be considered as an advantage.

Remuneration:
This is a full-time scientific training position, temporary for a period of one year with a possible extension of three years, to be concluded with a PhD thesis. Gross salary: € 1933,-- per month in the first year, rising to € 2472, -- per month in the fourth year, according to the Collective Labour Agreement of the Dutch Universities.

Location:
Wageningen
During the project the PhD will be working at the Product Design & Quality Management Group and the Laboratory of Plant Breeding.

Information:
Further information can be obtained from Dr. ir. A.B. Bonnema (Plant Breeding), tel. + 31 317 484028 (e-mail: Guusje.Bonnema@wur.nl) or Dr. R. Verkerk (Product Design & Quality Management), tel. +31 317 483226 (e-mail: Ruud.Verkerk@wur.nl)

Application:
Please send your letter and curriculum vitae, mentioning the vacancy number, before 17 July 2008, to
Wageningen University and Research Center, Plant Sciences Group
Department Personnel & Organisation
Mrs. H. Casteels
P.O. Box 16
6700 AA Wageningen
The Netherlands
Email: vacaturemeldingen.psg@wur.nl