PhD position: ‘Diversifying Canada’s Ingredient Portfolio with Underutilized Grains’
The University of Guelph resides on the treaty lands and territory of the Mississaugas of the Credit. We recognize this gathering place where we work and learn is home to many past, present, and future First Nations, Inuit, and Métis peoples. Our acknowledgement of the land is our declaration of our collective responsibility to this place and its peoples’ history, rights, and presence.
The Cereal Science and Technology Lab (Department of Food Science) at the University of Guelph is seeking to fill a PhD position on a multidisciplinary, multi-university project focusing on unlocking nutritional and functional properties from currently underutilized grains through solid state fermentation. As part of this program, the successful candidate will be involved in the hands-on exploration and evaluation of the chemical and functional characteristics of these grains. At the Food Science Department, the successful candidate will get the opportunity to collaborate closely with the ‘Food Processing, Structure and Quality’ and ‘Dairy Science’ research groups. The successful candidate will also be immersed in an intensive professional development training program to ensure they have the best possible start for their career upon graduation.
Research environment
The research teams of which the successful candidate will be part are dynamic, young and ambitious teams investing in high quality research, intensive training of students, close collaboration with industry and society, and advocating equity, diversity and inclusion (EDI) principles. The research teams focus on a balanced research portfolio covering applied as well as fundamental topics.
As a PhD student in our teams, you can expect the following:
- Mentoring and support in research, outreach and career goals
- Intense training in a variety of career-readiness activities, workshops and courses
- Participation in a range of mobility opportunities for research stays at collaborators at other Canadian Universities and internships at industry partners
- A collaborative and supportive work and research environment committed to promoting EDI
- Exposure to a range of opportunities to establish a professional network and long-term partnerships with our partner organizations
Job responsibilities
The candidate will be focusing on solid state fermentation of a selected grain that is currently underutilized in the Canadian Food Chain. Analyses will include full compositional characterization of the fermented samples and in-depth study of structure-function relationships centered around the main biopolymers in this selected grain. Techniques that will be utilized include vibrational spectroscopy, chromatography and mass spectrometry. The candidate will carry out an in-depth review of the existing relevant literature, develop standard operating procedures, and provide the project stakeholders with semesterly updates through meetings and annual reports outlining the research progress. Other tasks include general care for lab safety procedures, participating in EDI training and activities, contributing to and supporting the organization of knowledge translation and transfer activities, and completing a range of career-readiness training opportunities.
Candidate profile
The ideal candidate has a demonstrated educational background (M.Sc. degree) in food science or related field, and a keen interest in further sharpening their skills in research. Due to the collaborative nature of the project (spanning different research groups within the University of Guelph and at other Canadian Universities), the candidate should be an enthusiastic team player who is able to work both independently and as part of a team, and demonstrate excellent organization, time-management and communication skills, and be eager to take full advantage of the professional development and mobility opportunities that will be offered as part of the graduate program.
Required qualifications
We are looking for an ambitious, enthusiastic, motivated and responsible addition to our research teams with the following qualifications:
- Holding a M.Sc. degree in a relevant field such as (but not limited to) food science, food microbiology and fermentation
- Demonstrating excellent organizational, time and project management skills
- Demonstrating strong background in chemical wet lab work. Familiarity with vibrational spectroscopy, chromatography and/or mass spectrometry is considered an asset.
- Demonstrating excellent data collection, analysis (statistics) and management skills
- Eager to participate in a range of professional development and research mobility opportunities organized at different Canadian Universities
- Interested in close collaboration with government and industry partners
- Capable to work as an independent, critical, responsible and flexible researcher
- Open to think and work in an interdisciplinary environment
- Eager to publish in peer-reviewed journals and to deliver timely the required project reports in English
- Capable of presenting research results at project meetings and conferences in English
- Keen to integrate in an international research team and be an active participant in and an advocate for EDI initiatives and training
The work requires on-campus presence and travel to the project partners.
To apply, please send the following documents to ijoye@uoguelph.ca by May 2, 2025 with subject line ‘Grain PhD position application’:
- A CV
- Research statement with description of past research accomplishments and current research interests (1-2 pages)
- Contact information of two references
Review will begin May 3, 2025, and applications will be considered until the position is filled, selected candidates will be contacted for an interview. The position has an anticipated start date of September 1, 2025 (though other timelines can be accommodated). Questions about the position can be directed to ijoye@uoguelph.ca with subject line ‘Grain PhD position information request’.