Jobbank - Potential of hyperspectral imaging for measuring staling of white bread

<div id="noframeDescription"> Q&T offer a master project in hyperspectral imaging in collaboration with Novozymes and FOSS in order to investigate the potential of using hyperspectral imaging for measuring staling of white bread as a function of their use as antistaling enzymes. Staling of bread is collective name for all the deteriorating changes occurring in bread during storage. The most important changes include; increase in firmness of the bread crumb, loss of crispiness of the crust, decrease in elasticity and development of a dry texture. Staling of bread is usually explained by two different mechanisms: retrogradation of starch and redistribution of water. However, neither of the mechanism or together explains the changes occurring in bread fully. Chemical Imaging (also called hyper-spectral imaging) techniques form an alternative surface analysis concept with the aim of not only covering the strong points in conventional spectroscopic techniques but also to extend the knowledge obtained from the measured area. They can provide vast amounts of spectral and spatial data of one sample (thousands of spectra per measurement – Figure 1) in a short analysis time. The robust and reliable combination of chemical (vibrational spectroscopy) and physical (digital imaging) features generates an increasing interest in a number of scientific disciplines, such as food sciences, pharmaceutical research or cultural heritage. Staling of bread has previous been studied by a number of experimental methods such as differential scanning calorimetry (DSC), X-ray measurements and nuclear magnetic resonance (NMR). Novozymes is a world leading company within anti-staling enzymes and wants to investigate the potential of using new advanced methods for determine the effect of enzymes on bread staling. Supervisors: Dr. José Manuel Amigo & Prof. Søren Baling Engelsen Contact: mailLink('jmar','life.ku.dk');</div> <div id="noframeInfo" title="Info"> Send ansøgning Angiv venligst i din ansøgning, at du har set opslaget i KU Jobbank. Bedøm os: Er vi en arbejdsplads for dig? Fortæl os hvorfor? (valgtfrit og anonymt) kontakt til personer hos os indholdet på denne side erfaring med job, projekt o.lign. generel kendskab til os andet din uddannelsesbaggrund? Administration Arkitektur, Kunst & Design Fødevarer & Veterinær Human Resources Humaniora IT Jura Kemi, Biotek & Materialer Klima, Miljø & Energi Landbrug & Natur Marketing & Business Matematik, Fysik & Nano Medicinal & Sundhed Naturvidenskab Organisation & Ledelse Samfundsvidenskab Sprog & Kommunikation Teknik & Teknologi Undervisning & Pædagogik Økonomi & Revision ja nej Bedømmelse af virksomheden Du har tidligere bedømt denne virksomhed på grundlag af deres job, profil eller artikler.  ',CENTER,BELOW,OFFSETY,20,WIDTH,200,FGCLASS,'overlibFG',BGCLASS,'overlibBG');" onmouseout="return nd();" > Du har bedømt os! $('#ratingIcon1-996410608').click( function() { rating($(this),26504,1,'job',187564,996410608, ''); } ); $('#ratingIcon0-996410608').click( function() { rating($(this),26504,0,'job',187564,996410608, ''); } ); Følg virksomheden! Opret en agent og få tilsendt sidste nyt fra virksomheden.  ',CENTER,BELOW,OFFSETY,20,WIDTH,200,FGCLASS,'overlibFG',BGCLASS,'overlibBG');" onmouseout="return nd();" onsubmit="$('#messageContent').html('Opretter tilmelding...'); $('#messageBox').animate({ top: '-700px' },'fast',function() { $('#messageBox').animate({ top: '90px' },'fast') }); $.get('/ajax.asp?act=virksomhed/follow/26504/187564/job&mail='+$('#followMail633245349').val(),function(data) { $('#messageContent').html(data); }); return false;"> Følg os: Få vores job og nyheder! Virksomhed KU LIFE, Institut for Fødevarevidenskab Aktiveret 24. august 2011 Opslagstype Studiejob Geografi Storkøbenhavn Uddannelse Fødevarer & Veterinær Arbejdsområde Forskning & Udvikling</div>