Emerging Food Processing Technologies Laboratory
Research Field
Dr. Mohsen Gavahian is an Associate Professor with expertise in food science and technology and has dedicated his career to exploring emerging food processing technologies. Dr. Gavahian has established a reputation for developing innovative, energy-saving systems to valorize agri-food waste and promote sustainability, successfully led academic and industrial projects, and has received numerous accolades for his outstanding contributions to the field. He is honored to be recognized as one of the “IUFoST Young Scientists” and "world's top 2% scientists". In addition, Dr. Gavahian is a prolific author, with over one hundred well-cited scientific papers published in leading journals. He is also the editor of "Protocols in Emerging Food Processing Technologies," the first internationally recognized book in the field.
Emerging Technologies Laboratory is established at the National Pingtung University of Science and Technology by Dr. Mohsen Gavahian. The lab is equipped with advanced food processing machinery, including ohmic heating, ultrasound, and cold plasma. These novel technologies could be used for various purposes, including waste valorization while reducing energy consumption to achieve sustainable food production. Developing innovative food processing technologies based on sustainable energy-saving methodology and utilizing green renewable energy are the implemented projects in this laboratory.
- Use of green renewable energy for food processing
- Developing novel energy-saving equipment to process the food
- Developing new sustainable food processing and assessing the sustainability impact
- Waste valorization through innovative approaches
- Extraction of valuable components from plant material based on emerging energy-saving technologies
The host has been recognized as the world's top 2% scientist. He also received prestigious awards in recognition of his contribution to the field, such as “Taiwan Young Sustainability Leadership Award” and “IUFoST Young Scientists.”
The host obtained PhD, MSc and BSc in Food Science and Technology.
Job Description
Successful applicants will be responsible for conducting food processing experiments, process design, performing product and data analysis, and preparing scientific reports.
Preferred Intern Education Level
- PhD students in Food Science and Technology (or related fields) with a record of impactful scientific publications related to emerging food processing technologies.
- MSc students in Food Science and Technology (or related fields) with high-impact publications and significant research achievements related to emerging food processing technologies.
Skill sets or Qualities
Applicants must ensure meeting the following criteria before applying:
- Research Expertise: Strong background and practical experience in food processing technologies, particularly energy-saving methods, with a record of publications.
- Analysis skills: including practical experience in physicochemical and instrumental analysis.
- English Proficiency and Academic Writing: Strong written and spoken English skills for scientific communication, collaboration, and report writing.
- Analytical Skills: Capable in experimental design, data analysis, and interpretation.
- Adaptability and Teamworking: Ability to work in a multidisciplinary team and adapt to dynamic research environments.