Employer
University College Dublin
Posted
Tuesday, June 3, 2014
Closes
Friday, June 27, 2014
Ref
Smart-Ripe Walsh Fellowship
Location
Dublin, Ireland
Job Role
Contract Type
Hours
Salary
The fellowship provides a stipend of €22,000 per annum x 1.5 years
Further information
Teagasc MSc Walsh Fellowship Opportunity
New ripening room monitoring technology for improving the efficiency and sustainability of cheese ripening processes
Ref Walsh Fellowship Number 2014222
Background
The SMART-RIPE project will help SMEs from the cheese-making and equipment supply chain to apply new control strategies to cheese ripening room monitoring and ventilation in order to reduce energy consumption. In the SMART-RIPE project, access will be provided to the results of an earlier FP6 project (TRUEFOOD) to enable prototype systems to be built based on an innovative combination of sensor technology and control software, with the aim of validating and demonstrating the concept of “sequential ventilation” of ripening rooms in order to save energy and to control cheese mass loss (cheese water evaporation) versus ripening time targeting pre-defined final cheese weights.
The objective of this 18-month MSc is to investigate the potential of an advanced control system based on novel measurement cells and improved ripening room software control to improve quality control in farmhouse cheesemaking compared with conventional methods. A specific objective is to enable cheesemakers to control the rate of cheese mass loss in line with pre-defined weight targets, while showing that cheese quality is not impaired. The scope includes monitoring the status of the ripening room (temperature, relative humidity), analysing cheese quality, determining the impact of ripening conditions on quality, and developing a cost model for ripening.
Requirements
Minimum of 2.1 honours degree in Process / Chemical Engineering, Food Science / Technology, Physics or equivalent is required. Applications should state final grade scores in third level degrees and proven competency in English language where relevant. A full EU driving licence is required.
Award
This MSc Fellowship is part of a joint research project between Teagasc (Ireland) and University College Dublin, funded by the EU FP7 KBBE call. The student will be based at Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork and at a cheese manufacturing site in Co. Tipperary. The Fellowship will start as soon as possible when the most suitable candidate is appointed.
The fellowship provides a stipend of €22,000 per annum x 1.5 years. University fees are payable from the stipend.
Further Information
Prof. Colm O’Donnell, UCD School of Biosystems Engineering, University College Dublin, Dublin 4, Ireland
Phone +353 (0)1 7167201 / e-mail: colm.odonnell@ucd.ie
Dr. Donal O’Callaghan, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
Phone +353 (0)25 42205 / e-mail: donal.ocallaghan@teagasc.ie
Application Procedure
Email copy of Curriculum Vitae and a letter of interest with subject heading “Smart-Ripe Walsh Fellowship” to Colm O'donnell by clicking 'Apply now'.
Closing date
27 June 2014
New ripening room monitoring technology for improving the efficiency and sustainability of cheese ripening processes
Ref Walsh Fellowship Number 2014222
Background
The SMART-RIPE project will help SMEs from the cheese-making and equipment supply chain to apply new control strategies to cheese ripening room monitoring and ventilation in order to reduce energy consumption. In the SMART-RIPE project, access will be provided to the results of an earlier FP6 project (TRUEFOOD) to enable prototype systems to be built based on an innovative combination of sensor technology and control software, with the aim of validating and demonstrating the concept of “sequential ventilation” of ripening rooms in order to save energy and to control cheese mass loss (cheese water evaporation) versus ripening time targeting pre-defined final cheese weights.
The objective of this 18-month MSc is to investigate the potential of an advanced control system based on novel measurement cells and improved ripening room software control to improve quality control in farmhouse cheesemaking compared with conventional methods. A specific objective is to enable cheesemakers to control the rate of cheese mass loss in line with pre-defined weight targets, while showing that cheese quality is not impaired. The scope includes monitoring the status of the ripening room (temperature, relative humidity), analysing cheese quality, determining the impact of ripening conditions on quality, and developing a cost model for ripening.
Requirements
Minimum of 2.1 honours degree in Process / Chemical Engineering, Food Science / Technology, Physics or equivalent is required. Applications should state final grade scores in third level degrees and proven competency in English language where relevant. A full EU driving licence is required.
Award
This MSc Fellowship is part of a joint research project between Teagasc (Ireland) and University College Dublin, funded by the EU FP7 KBBE call. The student will be based at Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork and at a cheese manufacturing site in Co. Tipperary. The Fellowship will start as soon as possible when the most suitable candidate is appointed.
The fellowship provides a stipend of €22,000 per annum x 1.5 years. University fees are payable from the stipend.
Further Information
Prof. Colm O’Donnell, UCD School of Biosystems Engineering, University College Dublin, Dublin 4, Ireland
Phone +353 (0)1 7167201 / e-mail: colm.odonnell@ucd.ie
Dr. Donal O’Callaghan, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
Phone +353 (0)25 42205 / e-mail: donal.ocallaghan@teagasc.ie
Application Procedure
Email copy of Curriculum Vitae and a letter of interest with subject heading “Smart-Ripe Walsh Fellowship” to Colm O'donnell by clicking 'Apply now'.
Closing date
27 June 2014
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