AgBS: Postdoctoral Fellow: Future foods and ingredients

About UM6P:

At the heart of the future Green City of Benguerir, Mohammed VI Polytechnic University (UM6P), a higher education institution with an international standard, is established to serve Morocco and the African continent. Its vision is honed around research and innovation at the service of education and development. This unique nascent university, with its state-of-the-art campus and infrastructure, has woven a sound academic and research network, and its recruitment process is seeking high-quality academics and professionals to boost its quality-oriented research environment in the metropolitan area of Marrakech. 

About AgroBioSciences (AgBS):

The AgroBioSciences (AgBS) program is a component of the Science & Technology pole of Mohammed VI Polytechnic University (UM6P). It constitutes a structure of higher education and practical-based research with a vision of solving real African agriculture challenges by leveraging up-to-date science and technology.

The AgroBiosciences Program Research Center leverages up-to-date technologies to address African agriculture challenges. It is a multidisciplinary research center that aims to conduct relevant, cutting-edge research that positively impacts African agriculture. It is based on the collaboration and synergy of several research programs targeting diverse disciplines of research in agriculture, such as 

Microbiome, Omics, Plant Physiology and Crop Improvement, Plant Pathology, By-products Valorization, Soil Sciences, Agronomy, and Sustainable Farming…

Position description

The College of Agriculture and Environmental Sciences is looking for a postdoctoral fellow willing to pursue his research career in the design of healthy foods and ingredients from locally produced alternative crops that are considered as food sources that are good for both the human health and the planet. However, the current value chains are facing many challenges, where almost all the productions in Morocco end up in wholesale without any added value. Innovations in food design and ingredients is challenged by antinutrients and the technological specificity of the flours. The project aims to address those challenges in both lab and pilot scale by introducing innovative solutions.

We are offering a two-year postdoctoral position to an ambitious researcher who is interested in working on sustainable and healthy protein source and making them tastier and healthier. The postdoctoral researcher will work at the Agrobiosciences Program and in close collaboration with other national and international research centers and institutions.

Main Responsibilities

The selected candidate will develop research project tackling all aspects related to food chemistry, plant valorization, extraction and characterization of nutrition and anti-nutrition substances. The Postdoc will work with a multidisciplinary team to identify, select, and develop high-value products for agri-food applications.

The Postdoctoral Fellow will be expected to:

• Plan, design, and implement research activities and experiments. Collect data, analyze research results, and interpret findings to contribute to the advancement of knowledge in the field;
• Designing and implementing research activities related to optimization of extraction process of nutrition and anti-nutrition substances;
• Chemical characterization of the extracts using analytical methods;
• Mentoring and supervising graduate (MSc and PhD)  and undergraduate students;
• Collaborate on the development of research proposals, prepare comprehensive technical reports, and publish research findings.

Candidate Education, Experience and Qualifications:

To be regarded for this post, candidates must satisfy the following prerequisites:

• PhD in the field of, phytochemistry, biotechnology, or/and food chemistry or similar;
• The candidates should have a solid foundation in phytochemistry and biotechnology with large focalization in food chemistry, chemical analysis, crop improvement, and plant protection;
• Large experience in secondary metabolites extraction and chemical characterization using analytical techniques (LC-MS, HPLC, GC-MS, UV-vis, FTIR, NMR and others);
• Experience of working with protein extraction in lab and pilot scale as well as its functionality, nutritional value analysis is advantageous.
• Experience of working with plant-based ingredients/products is meritorious.
• Experience in conducting field and controlled conditions experiments;
• Proficiency in biostatistical analysis and data management;
• Excellent communication skill in English.
• Ability to work independently as well as in teams and take responsibility for progress of the project.

Contract terms

This postdoc position is a full-time temporary employment for two years.

Application procedure

The application should be written in English. And should be sent via the link below. 

CV:(Please name the document as: CV, Last name, PDF - Future foods and ingredients) including:

• CV, include complete list of publications

• Two references that we can contact.

Personal letter: (Please name the document as: Personal letter, Last name, PDF - Future foods and ingredients)
1-2 pages where you:

• Introduce yourself

• Describe your previous research fields and main research results

• Describe your future goals and future research focus