Postdoctoral Research Associate in Extruded Meat Analogue Production

Overview

This role is full time, fixed term for 18 months. Closing date: 23:59 on 6th March 2026. Interview date: TBC. By reference to the applicable SOC code for this role, sponsorship may be possible under the Skilled Worker Route. Applicants wishing to consider the SWR must ensure that they are able to meet the points requirement before applying. There is further information about this on the document primarily referenced in the original posting.

We are seeking to appoint a Postdoctoral Research Associate (PDRA) with expertise in food extrusion processing to work on a project entitled “Multi-functional pigmented yeast biomass as ingredient for plant-based extruded meat analogue products” funded by the Good Food Institute. The post is fixed-term (18 months, full time), and the PDRA will be working within the Food Research Group within the Department of Food and Nutritional Sciences.

The aim of the project is to produce red-pigmented yeast biomass through pilot scale microbial fermentation, which will be blended with plant-based proteins to develop high moisture extruded meat analogue products. The project will be supported by state-of-the-art facilities at the University of Reading, including the Food Processing Centre with equipment such as a 20L bioreactor, thermal processing, extrusion, mixing and drying, as well as the Sensory Science Centre and the Flavour Centre.

This project offers an opportunity to work in an innovative, multidisciplinary environment spanning food formulation, food processing and industrial biotechnology, and to advance the current state-of-the-art in the production of plant-based meat analogue products.

The project will involve applying knowledge of extrusion processing and evaluating product quality within a plant-based meat analogue context. The successful candidate will contribute to experimental design, data generation, and interpretation to support the development of novel ingredients and processes for meat analogue products.

• A PhD in a relevant area (food processing and formulation)
• Hands-on skills in extrusion processing and food quality assessment (e.g. texture, flavour)
• Understanding of plant-based meat formulation and ingredient functionality
• Strong communication and writing skills

Contact Name:
Dimitris Charalampopoulos
Contact

Job Title:

Professor of Food Biotechnology
Contact Email address: d.ch
Alternative Contact Name:
Afroditi Chatzifragkou
Alternative Contact

Job Title:

Professor of Sustainable Bioprocessing
Alternative Contact Email address: a

We welcome applications from both external and internal candidates. As part of the University’s ongoing commitment to professional development, this role can be considered on a seconded basis for existing staff members. Internal candidates should discuss this with their line manager prior to applying.

The University is committed to having a diverse and inclusive workforce, supports the gender equality Athena SWAN Charter and the Race Equality Charter, and champions LGBT+ equality. We are a Disability Confident Employer (Level
2). Applications for job-share, part-time and flexible working arrangements are welcomed and will be considered in line with business needs.