The job holder is responsible for all tasks related to the AiF-funded project "Technofunctional fingerprint of proteins". This includes the development, planning and implementation of scientific experiments, their evaluation, the instruction of students (in the project context), project management including the writing of interim and final reports, project presentations and scientific publications.

• successfully completed academic university degree (master's, diploma or equivalent) in food technology, food chemistry or a comparable subject
• laboratory experience in physico-chemical characterisation of emulsions
• very good Microsoft Office knowledge (Word, Excel, Powerpoint)
• good knowledge of German and/or English required; willingness to acquire the respective missing language skills
• very good organizational and communication skills are desired
• Knowledge in project management, experience in guiding students are an advantage

Please send your application with the reference number and the usual documents (in a single pdf file, max. 5 MB) by email to Prof. Dr. Stephan Drusch ( 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 guarantee 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.