Location:. Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork.ResearchSalary: Research Officer with a Salary Scale of €41,996 to €79,618Closing Date: 26/11/2025 12:00 PMFunded Full TimeJob DescriptionDuration:Temporary externally funded non Grant-in-Aid contract post, the indicative duration of which is 15 months, subject to contract. A panel may be formed from which future similar vacancies may be filled; such a panel will remain active for a maximum period of 12 months.Basic Function:Teagasc are seeking to recruit a dairy protein scientist to work on a VistaMilk Research Ireland project. The appointee will undertake laboratory activities in relation to whey protein microparticulation (heat-induced aggregation of whey proteins under shear) in order to create discrete particles for improved application. The project will examine, at a fundamental level, the compositional and processing factors affecting controlled aggregation reactions. Such knowledge will be used to fine tune production of whey protein particles of defined stability and functionality. Excellent facilities and equipment are available in the Teagasc Food Research Centre to support the research.BackgroundThis position is funded by the Research Ireland research centre VistaMilk ), in collaboration with a major international dairy processing company. The successful candidate will be based at Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork. Teagasc is a Development Agency of the Department of Agriculture, Food and the Marine, whose primary function is to support science-based innovation in the agri-food sector and the broader bio-economy. The role provides an excellent opportunity to apply knowledge of dairy science/protein functionality to the design and production of novel dairy ingredients. The successful candidate will develop an array of research skills and competencies including detailed compositional profiling of whey protein ingredients along with a wide range of techniques for characterisation of microparticulates. The Research Officer will also be responsible for project, laboratory and budgetary management, training, the development of active collaboration and communication of findings to relevant stakeholders.Job ObjectivesUndertake research and analysis at laboratory scale.Develop lab-scale microparticulation methods for controlled aggregation of whey proteins.Establish effects of processing factors (temperature, shear, time, minerals etc.) on production of microparticulated whey proteins.Characterise stability and functionality of whey protein particles.Prepare research reports for project managers, industry partner and funding agency.To interpret research findings and prepare scientific reports and publications.To meet agreed deadlines and ensure delivery of project objectives.To comply with all relevant Teagasc policies and procedures.To assist Teagasc in meeting the commitments of the Quality Customer Service Charter and Action Plan.To actively participate in the annual business planning and Performance Management Development System (PMDS) processes.Fully co-operate with the provisions made for ensuring the health, safety and welfare of themselves, fellow staff and non-Teagasc staff and co-operate with management in enabling Teagasc to comply with legal obligations. This includes full compliance with the responsibilities outlined in the Safety Statement.Any other duties as may be assigned from time to timeThis job specification is intended as a guide to the general range of duties and is intended to be neither definitive nor restrictive. It will be reviewed from time to time with the post holder.Skills RequirementEssentialDesirableQualificationsAn honours Level 8 degree, (as recognised on the National Framework of Qualifications or equivalent), in Food Science, Food Chemistry, Food Engineering or related discipline.PhD in dairy chemistry, dairy process engineering, protein chemistry or related discipline.Skills/KnowledgeDemonstrated research and technical expertise in one or more of the following: protein chemistry/functionality, colloids, ingredient interactions, structural and analytical characterisation of dairy proteins.Ability to lead a high-level research project, work independently and generate robust data in a food research centre of excellence.Advanced wet chemistry laboratory skills (dairy proteins).Project management, analytical, report writing and data analysis skills.Experience in food ingredient interactions and design, rheology, material characterisation, food processing/manufacture.Ability to develop own research agenda.Demonstration of achievement in related areas.Evidence of teamwork and collaboration.Data interpretation and analysis skills.Behavioural CompetenciesExcellent communication skills (oral, written, presentation) with an ability to enable effective knowledge and technology transfer.Ability to generate new ideas, concepts, models and solutions.Commitment to teamwork and collaborating with colleagues as per our Teagasc Together ethosEligibilityThis is an open public competition. Should a current serving Teagasc staff member be successful in their application through open public competition for this post, their current contract of employment with Teagasc will come to an end on taking up this post.Note: The 'essential' qualifications, knowledge, skills and behavioural competencies outlined above are 'must-have' which will be used in the selection process.Note: Alternative location(s) may be considered solely at the discretion of Teagasc management.