Rese­arch Assist­ant in Food Tech­no­logy and Mater­ial Sci­ence

Technical University Berlin Insti­tute of Food Tech­no­logy and Chem­istry


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

Rese­arch Assist­ant - 0.66 work­ing time - salary grade E13 TV-L Ber­liner Hoch­schu­len

under the reserve that funds are gran­ted

Research at the depart­ment of food tech­no­logy and food mater­ial sci­ence is basic­ally con­cerned with the con­nec­tion of struc­ture, com­pos­i­tion and techno-func­tional prop­er­ties of food ingredi­ents and their role in sta­bil­iz­a­tion of dis­perse food sys­tems. One focus of research is on sus­tain­able raw mater­ial pro­cessing. After the val­or­iz­a­tion of pro­teins from by-product has been the focus of vari­ous research pro­jects, in 2020 the AiF / FEI pro­ject "Tech­no­funk­tion­elle Mis­chfrak­tionen aus Raps" will be star­ted. Fur­ther inform­a­tion can be found on our homepage:

Work­ing field:

  • Research within the AiF/FEI pro­ject "Tech­no­funk­tion­elle Mis­chfrak­tionen aus Raps" (AiF/FEI AiF 05473/20 BG)
  • Expand the range of applic­a­tions for the by-product can­ola cake, can­ola extrac­tion products and frac­tions obtained from them
  • Mild frac­tion­a­tion pro­cesses such as dir­ect aqueous extrac­tion as well as a com­bin­a­tion of dry and aqueous frac­tion­a­tion pro­cesses will be developed and func­tional mix­tures/frac­tions will be obtained
  • Meth­ods (chem­ical, rhe­olo­gical) will be used to determ­ine techno-func­tional prop­er­ties of pro­teins and products, and to char­ac­ter­ize their poten­tial as func­tional food ingredi­ents in emul­sions as well as in gels (acid-induced)
  • Res­ults will be dis­sem­in­ated by inter­me­di­ate and final reports, pro­ject present­a­tions and sci­entific papers
  • The oppor­tun­ity to pre­pare for a doc­tor­ate is given.


  • Suc­cess­fully com­ple­ted uni­ver­sity degree (Mas­ter, Dip­lom or equi­val­ent) in the field of food tech­no­logy, food chem­istry or any rela­ted field
  • Excel­lent exper­i­ence in lab work, pro­ven by indus­trial train­ing (ref­er­ences) or excel­lent aca­demic per­form­ance in sub­jects with a prac­tical focus
  • Solid back­ground in Micro­soft Office (word, excel, power­point)
  • Exper­i­ence in the design, imple­ment­a­tion and ana­lysis of sci­ent­i­fic exper­i­ments
  • Excel­lent Ger­man and good Eng­lish skills
  • Enthu­si­astic, motiv­ated and team-min­ded per­son­al­ity
  • Abil­ity to work inde­pend­ently
Desi­red skills:
  • Know­ledge of pro­tein func­tion­al­ity and extrac­tion
  • Prior know­ledge in pro­ject man­age­ment and writ­ing skills (sci­ent­i­fic paper)
  • good organ­iz­a­tion- and com­mu­nic­a­tion skills
For fur­ther inform­a­tion, please con­tact Dr. Monika Brück­ner-Güh­mann,, +49 (0) 30/314 71829.

How to ap­ply:

Please send your applic­a­tion with the ref­er­ence num­ber and the usual doc­u­ments (motiv­a­tion let­ter, CV, ref­er­ences and rel­ev­ant qual­i­fic­a­tions, com­bined in a single pdf file, max. 5 MB) by email to Dr. Monika Brück­ner-Güh­mann (

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, Dr. Monika Brück­ner-Güh­mann, Sekr. KL-H2, Königin-Luise-Str. 22, 14195 Ber­lin
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ID: 84435

Num. of em­ploy­ees:
ca. 8300
  • Charlottenburg, Berlin (Berlin, Germany)
  • gradu­ate pos­i­tion
  • research assist­ant
  • doc­toral researcher
Cat­egory (TU Ber­lin):
  • Research assist­ant without teach­ing oblig­a­tion
until 30 April 2023
0.66 working time
Start­ing date (earli­est):
Salary grade E13
  • food tech­no­logy
Field of stud­ies:
  • nutritional sciences
  • food sciences
Level of edu­c­a­tion:
Master, Diplom or equivalent
Lan­guage skills:
  • German (excellent knowledge of language)
  • English (good knowledge of language)

Make an Ap­plic­a­tion

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

In your application, please refer to


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