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View Full Version : MSc position In Canada( food science)



sukhbirsingh
June 18th, 2005, 04:13 AM
Department of Applied Microbiology & Food Science
Area of Study:

Meat Chemistry (Food Science, Chemistry, Meat Science & Microbiology)
Project Description:


We are seeking a M.Sc. graduate student to participate in an interdisciplinary basic and applied research project focused on extending the shelf-life of a value-added meat product.
Project Abstract:


The nature of the oxidation of meat colour is not well understood, but greatly affects the shelf-life, and hence sale-ability of fresh meat products. Most constituents added to meat products tend to reduce the products’ colour shelf-life, partly by virtue of a decrease in the endogenous redox potential of meat. The successful candidate will investigate the impact of redox potential as an indicator of shelf-stability of fresh meat products. Of particular interest will be the role of antioxidant enzymes, non-enzymatic reducing compounds, non-meat additives and microbes as they acclimatize to the meat surface.
Select Publications:


Chan, K.M. and Decker, E.A. (1994). Endogenous skeletal muscle antioxidants. Critical Reviews in Food Science and Nutrition, 34, 403-426.
Hernández, P., Park, D. and Rhee, K.S. (2002). Chloride salt type/ionic strength, muscle site and refrigeration effects on antioxidant enzymes and lipid oxidation in pork. Meat Science, 61, 405-410.
Renerre, M., Dumont, F. and Gatellier, P. (1996). Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin. Meat Science, 43, 111-121.
Rödel, W. and Scheuer, R. (2000). Control of redox potential during meat processing: effects of pH-value, sodium nitrite, sodium ascorbate, sodium lactate and oxygen. Fleischwirtschaft International, 40(1), 78-84.
Degree Supervision:


Drs. Ron Pegg and Darren Korber
Funding:


Up to $15,000/year available through supervisors’ funds from ADF.
Qualifications:


B.S.A., B.Sc. or M.Sc. in food science, food chemistry or meat science will be required. Ability to work independently, with good oral and written communication skills will be essential. This position will begin in September 2005. The successful candidate should have a background in food science, meat science [i.e., with a good understanding of chemistry and some of microbiology] or a related discipline, and be eligible for acceptance to the U of S College of Graduate Studies and Research. Information may be obtained at http://www.usask.ca/cgsr/.
How to Apply:


Curriculum vita, along with application form and contact information, will be collected until the position is filled. Mail your completed U of S graduate student application only to the Department Head. For further elaboration on this opportunity, however, you can contact:

Project Supervisors: Drs. Ron Pegg and Darren Korber, Department of Applied Microbiology & Food Science, University of Saskatchewan, 51 Campus Drive, Saskatoon SK S7N 5A8, CANADA; Fax: 306-966-8898; E-mail: pegg@duke.usask.ca or darren.korber@usask.ca
or

Department Head and Graduate Chair: Dr. George G. Khachatourians, Department of Applied Microbiology & Food Science, University of Saskatchewan, Rm. 3E08, 51 Campus Drive, Saskatoon SK S7N 5A8, CANADA.