The job holder is responsible for all tasks related to the DLR-funded project "Optimization of the creaminess of fava bean based gels". This includes the development, planning and implementation of scientific experiments, their evaluation, the instruction of students, project management including the writing of interim and final reports, project presentations and scientific publications.

• successfully completed university degree (Master, Diplom or equivalent) in food technology, food chemistry or a comparable subject
• laboratory experience in physico-chemical characterisation of protein-based gels
• very good Microsoft Office knowledge (Word, Excel, Powerpoint)
• good command of German and/or English required; willingness to learn either English or German is expected
• very good organizational and communication skills is desirable
• knowledge in project management is desirable
• experience in guiding students is desirable

Please send your application, quoting the reference number, with the usual documents only by email to Prof. Dr. Stephan Drusch via info@lmmw.tu-berlin.de.

By submitting your application via email you consent to having your data electronically processed and saved. Please note that we do not provide a guaranty for the protection of your personal data when submitted as unprotected file. Please find our data protection notice acc. DSGVO (General Data Protection Regulation) at the TU staff department homepage: https://www.abt2-t.tu-berlin.de/menue/themen_a_z/datenschutzerklaerung/.

To ensure equal opportunities between women and men, applications by women with the required qualifications are explicitly desired. Qualified individuals with disabilities will be favored. The TU Berlin values the diversity of its members and is committed to the goals of equal opportunities. Applications from people of all nationalities and with a migration background are very welcome.