Developing mathematical modelling to describe the relationship between frying processing condition and the industry grading standards for commercial potato processing

Frying is the most important step in the potato processing to determine the quality of potato chips and French fries especially the intensity of brown colour formation, due to the Maillard reaction, starch gelatinisation and oil content. We will study systematically the relationship between frying processing condition and the industry grading standards for commercial potato processing and how commercially applicable processing techniques, e.g. pulsed electric field processing, can influence the frying kinetics. Specifically, the influences of starch-sugar conversion during postharvest storage on frying parameters will be investigated. This is important because the sugar levels in potato tubers influence the kinetics of frying. Hence, we will assess the quality of the final products for colour, oil absorption etc. Based upon our results, we will develop a mathematical modelling to describe the relationship between frying processing condition and the industry grading standards for commercial potato processing.

In this project, the Ph.D. candidate will work closely with potato industries. The candidate will be based at the Department of Food Science, University of Otago in Dunedin, New Zealand.

This PhD project is part of a research programme funded by the New Zealand Government as a collaboration between the University of Otago and University of Auckland. The student will be supervised by Prof. Indrawati Oey, Prof. Phil Bremer and Pat Silcock at the University of Otago and Prof. Mohammed Farid from University of Auckland.

Host Institution: University of Otago, Department of Food Science
Location: Dunedin, New Zealand
Duration: 36 months
Start date: 1st October 2018, or as soon as practicable

Eligibility: Equivalent of a New Zealand 1st class Honours degree or a MSc degree (both with a significant research component) in either food science and technology, food chemistry, food engineering, chemical engineering or physics with a minimum GPA in the A range (US equivalent). A strong publication track record is also preferable. Having work experience and a good understanding of mass and heat transfer is essential.

Personal attributes and behaviours
• Good interpersonal skills.
• Good communication skills in both the academic and industrial environments.
• Demonstrated ability to undertake self-directed research activities.
• Demonstrated ability to write scientific publications.
• An understanding of food science and technology, food engineering, chemical engineering or physics.
• Experience in mathematical/predictive modelling, computer programming and chemical analysis such as oil content, colour and texture analysis is desirable.

Documentation to include in your application
• A detailed CV
• The names and contact details of two referees
• A certified copy of an academic transcript
• A PDF copy of your research dissertation or thesis (if available)
• A written statement (300-500 words) outlining why this project interests you and how you meet the selection criteria
• Evidence of English language ability, according to the University of Otago policy (http://www.otago.ac.nz/future-students/international/otago661288.html#subnavpg)
• Further documentation may be required upon request.

Contact Information:
Interested candidates who meet the eligibility criteria should contact Prof. Indrawati Oey ([Email Address Removed]) or [Email Address Removed]

The application closes on 30 September 2018, or as soon as a suitable candidate is found.