Rese­arch Assist­ant in Food Tech­no­logy and Food Mater­ial Sci­ences
Technical University Berlin Insti­tute of Food Tech­no­logy and Food Chem­istry

Tech­ni­sche Uni­ver­sität Ber­lin - Fac­ulty III - Insti­tute of Food Tech­no­logy and Food Chem­istry / Food Tech­no­logy and Food Mater­ial Sci­ences

Rese­arch Assist­ant - 0.85 work­ing time - salary grade E13 TV-L Ber­liner Hoch­schu­len

Work­ing field:

The job hol­der is respons­ible for all tasks rela­ted to the AiF-fun­ded pro­ject "Fat crys­tal­lin­ity in emul­sions: Influ­ence of the molecu­lar struc­ture of emul­si­fi­ers, fat glob­ule size and tem­per­at­ure con­trol in the cool­ing step on the fat crys­tal­lin­ity and tex­ture sta­bil­ity of pro­ducts made from emul­si­fied tri­gly­ceri­des". This inclu­des the devel­op­ment, plan­ning and imple­ment­a­tion of sci­ent­i­fic exper­i­ments, their eval­u­ation, the inst­ruc­tion of stu­dents, pro­ject man­age­ment includ­ing the writ­ing of inte­rim and final reports, pro­ject pre­sent­a­tions and sci­ent­i­fic pub­lic­a­tions. The oppor­tun­ity to pre­pare for a doc­tor­ate is pro­vi­ded.


  • suc­cess­fully com­pleted uni­versity degree (Mas­ter, Dip­lom or equi­val­ent) in food tech­no­logy, food chem­istry or a com­par­able sub­ject
  • extens­ive labor­at­ory exper­i­ence
  • very good Microsoft Office know­ledge (Word, Excel, Power­Point)
  • exper­i­ence in design­ing, car­ry­ing out and ana­lyz­ing sci­entific exper­i­ments
  • very good know­ledge of Ger­man and Eng­lish (writ­ten and spoken)
Desir­able qual­i­fic­a­tion:
  • know­ledge in the field of pro­tein func­tion­al­ity and mode of action of emul­si­fi­ers
  • know­ledge in pro­ject man­age­ment and exper­i­ence in writ­ing sci­entific pub­lic­a­tions
  • exper­i­ence in guid­ing stu­dents
  • good organ­iz­a­tional and com­mu­nic­a­tion skills

How to ap­ply:

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

By sub­mit­ting your app­lic­a­tion via email you con­sent to hav­ing your data elec­tron­ic­ally pro­ces­sed and saved. Please note that we do not pro­vide a guar­anty 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: or quick access 214041.

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.

Tech­nis­che Uni­ver­si­tät Ber­lin - Der Prä­sid­ent - Fak­ultät III, Insti­tut für Lebens­mit­tel­tech­no­lo­gie und Lebens­mit­tel­che­mie, FG Lebens­mit­tel­tech­no­lo­gie und -mater­i­al­wis­sen­schaf­ten, Prof. Dr. Drusch, Sekr. KL-H2, Köni­gin-Luise-Str. 22, 14195 Ber­lin
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ID: 86787

Num. of em­ploy­ees:
ca. 8300
  • Charlottenburg, Berlin (Berlin, Germany)
  • gradu­ate pos­i­tion
  • research assist­ant
  • doc­toral researcher
Cat­egory (TU Ber­lin):
  • Research assist­ant without teach­ing oblig­a­tion
until 28/02/23
0.85 working time
Start­ing date (earli­est):
At the earli­est poss­ible
Salary grade E13
food chemistry,
  • food tech­no­logy
Field of stud­ies:
food chemistry,
  • nutritional sciences
  • food sciences
Level of edu­c­a­tion:
Master, Diplom or equivalent
Lan­guage skills:
  • German (excellent knowledge of language)
  • English (excellent knowledge of language)

Make an Ap­plic­a­tion

Clos­ing date:
Re­ference num­ber:
By mail:
Technische Universität Berlin
- Der Präsident -
Fakultät III, Institut für Lebensmitteltechnologie und Lebensmittelchemie, FG Lebensmitteltechnologie und -materialwissenschaften, Prof. Dr. Drusch, Sekr. KL-H2, Königin-Luise-Str. 22, 14195 Berlin
By e-mail:

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