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hd_peng

木虫 (正式写手)

应助: 2 (幼儿园)
金币: 1049.5
帖子: 340
在线: 383.7小时
虫号: 1111118

[交流] 5个博士职位（化学，食品，生化等）@ 莫纳什大学

下面5个Ph.D. 职位都是澳大利亚莫纳什大学与工业界合作的项目，项目涉及化学，食品，化学相关等专业，项目奖学金为每年26,288澳元，同时，项目将包括3-6月的工业实习机会！

时间截止： 2017年9月30日

基本要求：
1. 本科成绩优异或硕士有相关研究背景，
2. 英语要求（国际生）：IELTS 6.5 单科过6。

各项目详细的情况及申请请参考https://www.monash.edu/food-dairy-grip
联系及咨询邮箱：FoodDairy.GRIP@monash.edu

各项目简要介绍如下：
1 Development of on-pack visual indicators of eating quality and freshness for beef and lamb products
https://www.monash.edu/__data/as ... roject-Overview.pdf
This project will be to develop two on-pack visual indicators. One that will ensure the consumer will cook and eat high value meat cuts at the optimum time, and another that will monitor the shelf life and freshness of packaged meat products. Research activities will focus on the: (i) identification of analytes that indicate the optimal eating time, (ii) design and synthesis of indicator compounds, (iii) development of prototype solutions for the integration of indicator compounds into existing product packs.

2 Improving functional milk properties
https://www.monash.edu/__data/as ... roject-Overview.pdf
Burra Foods is an Australian dairy ingredient processor that has been producing and marketing value-added dairy products to the global food manufacturing market for more than 20 years. We specialise in creating dairy ingredients with all the functional and sensory characteristics of fresh milk. This project aims to develop knowledge of changes in properties and functionalities of milk undergoing the processing steps to produce our frozen milk concentrate products. The outcome will provide a scientific basis underlying any changes in process conditions and properties in relation to the current applications in food products, as well as to potentially develop new applications

3 Super-absorbent solutions: improving red meat quality
https://www.monash.edu/__data/as ... roject-Overview.pdf
This project aims at significantly improving the appearance, longevity and quality of retail ready red meat by using a renewable, efficient, low cost superabsorbent composite to absorb free blood (drip) released by the meat. This will be achieved by adapting and developing modern absorption engineering principles and technologies specifically for red meat application. Improvements in meat merchandising, reduced waste and inclusion of sustainable pack materials are all long term key parameters that can grow value and demand for Australian red meat industry.

4 Smart pack / coatings design and synthesis to optimise meat quality
https://www.monash.edu/__data/as ... roject-Overview.pdf
The project will focus on developing new polymer Smart Packaging and coatings technology to improve meat colour and have predicatable eating profile which can deliver value to the Australian red meat industry. Central to this will be to better control the ingress of oxygen and absorption of meat to maintain colour and to search for solutions that can address the recent research findings where Modified Atmosphere Packaged red meat had a negative impact on meat tenderness. Further, there are merchandiing conditions such as display under UV light which discolour meat and reduce value which are known but no viable intervention has been delivered. This project will consider using these "obstables" and desiging and creating solutions that could better respond to such triggers such as light and oxygen via Smart polymeric materials and coatings to control the rate. The student will carry out polymer and membrane synthesis and chracterisation and analyse their properties during his/her PhD.

5 Development of improved technologies for Australian dairy farms
https://www.monash.edu/__data/as ... roject-Overview.pdf
This project will be a component of a broader research project that aims to improve manure management of larger scale Australian dairy farms through the development of improved technologies that provide greater capture and reuse of excreted nutrients and a reduction of nutrient emissions and odour generation. Research activities will focus on the continuum of: (i) improved determination of excreta volumes and nutrient loads in non-productive areas (i.e. yards, holding areas), (ii) greater capture of excreta nutrients from hard surfaces, (iii) improved handling/separation technologies (i.e. liquid vs slurry vs solids), and (iv) nutrient transformations and losses (gaseous and immobilisation) of components in storage.

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