University of Leeds
Research Fellow in Plant Protein Quality and Digestibility
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Research Fellow in Plant Protein Quality and Digestibility, Grade 7 (£41,064 – £48,222 p.a. depending on experience)
We are open to discussing flexible working arrangements.
Are you an ambitious researcher with expertise in plant proteins, food or feed science, and in vitro digestion? Do you want to apply advanced analytical methods to help strengthen European protein autonomy and develop more sustainable feeds for pigs, poultry and fish?
We are seeking a Research Fellow to join the University of Leeds team on PROFEED (Progressive Solutions for European Feed Autonomy through Sustainable Plant Protein Value Chains), a Horizon Europe project bringing together 15 partners across eight countries. PROFEED aims to reduce reliance on imported soybean meal by identifying resilient European protein crops, improving their processing and nutritional quality, and validating sustainable feed formulations.
The University of Leeds leads protein-quality profiling across the project's dry-crop, fresh-crop and feed-formulation work packages. You will work primarily on the compositional, structural, techno-functional and nutritional characterisation of plant protein crops, ingredients and feed formulations; assessment of antinutritional factors; and application of in vitro digestion models to determine protein digestibility and quality. The crop portfolio includes soybean, lupin and alfalfa, alongside other legumes and forage crops selected during the project. You may also be involved in the delivery of an in vivo validation trial at the National Pig Centre, e.g. through analysis of samples and data.
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You will work with Associate Professor Dr Christine Bosch (PROFEED lead) and Dr Alan Javier Hernandez Alvarez, and colleagues at the University of Leeds, collaborating closely with project partners responsible for crop production, processing, feed formulation, fish and poultry studies, and the University of Leeds National Pig Centre.
Qualifications and Experience
You will have a PhD or near completion in Food Science, Food Technology, Animal Nutrition, Biochemistry, Biological Sciences, Chemical Engineering or a closely related discipline, together with strong research experience in plant protein characterisation and in the nutritional assessment of plant-derived ingredients, foods or feeds. You will have practical experience of protein analysis using relevant techniques and of in vitro protein digestion and digestibility assessment, with the ability to critically select, adapt and validate methods for the intended biological context.
You will also have a positive attitude to collaborative research and the drive to make a significant contribution to making this ground-breaking project a success.
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Visa Sponsorship
Please note that this post may be suitable for sponsorship under the Skilled Worker visa route but first-time applicants might need to qualify for salary concessions. For more information please visit: www.gov.uk/skilled-worker-visa.
For research and academic posts, we will consider eligibility under the Global Talent visa. For more information please visit: https://www.gov.uk/global-talent
What We Offer In Return
- 26 days holiday plus approx. 16 Bank Holidays/days that the University is closed by custom (including Christmas) – That’s 42 days a year!
- Generous pension scheme plus life assurance – the University contributes 14.5% of salary
- Health and Wellbeing: Discounted staff membership options at The Edge, our state-of-the-art Campus gym, with a pool, sauna, climbing wall, cycle circuit, and sports halls.
- Personal Development: Access to courses run by our Organisational Development & Professional Learning team.
- Access to on-site childcare, shopping discounts and travel schemes are also available.
And much more!
To explore the post further or for any queries you may have, please contact:
Dr Alan Hernandez Alvarez, Lecturer in Nutrition and Global Health
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