The Department of Animal and Aquacultural Sciences, Faculty of Biosciences at the Norwegian University of Life Sciences (NMBU) has a vacant 3-year PhD position related to broiler nutrition in the project ‘Increased SUStainability through a higher use of barley and oats in BROILer production (SUSBROIL)”, which is financed by the Norwegian Research Council in cooperation with Norwegian poultry industry.
The PhD-work will be related to improving our understanding of digestion dynamics of broiler chickens.
Specifically, the aim is to improve our understanding of mechanisms governing the tremendous capacity of broiler chickens to digest and absorb large quantities of the macro nutrients, and factors related to structure which will affect this capacity. This topic will be studied in a project where the content of non-starch polysaccharides and the structure of broiler diets will be manipulated, and where the aim is to optimize broiler diets to rations with a higher fibre content.
Main tasks
Study the literature in relation to the topic, and develop new analytical methods if needed for a successful assessment of small intestinal digestion dynamics
Plan and carry out animal experiments using broiler chickens at NMBU
Analyze samples and interpret results
Write 3-5 peer-reviewed papers which will be the basis for the PhD thesis
Attend and pass obligatory PhD courses
The successful candidate is expected to enter a plan for the progress of the work towards a PhD degree during the first months of the appointment, with an aim of completing a doctorate within the PhD scholarship period.
Competence
The successful applicant must meet the conditions defined for admission to a PhD programme at NMBU. The applicant must have an academically relevant education corresponding to a five-year Norwegian degree programme, where 120 credits are at master's degree level. The applicant must have a documented strong academic background from previous studies and be able to document proficiency in both written and oral English. For more detailed information on the admission criteria please see the PhD Regulations and the relevant PhD programme description.
The applicant must document competence and interest in the research area.
Required Academic qualifications
Master degree in nutrition, animal science, feed technology or other relevant fields
Strong communication skills in English, written and spoken
The following experiences and skills will be emphasized:
Experience with carrying out animal experiments, ideally within nutrition and with poultry
Experience with working in a laboratory, preferably related to nutritional analyses
You need to:
Be highly motivated for a PhD education within the area of this position
Have a strong analytical capability, and an interest and talent for research and academic work
Have good collaborative skills and ability to work independently
Application
To apply online for this vacancy, please click on the 'Apply for this job' button above. This will route you to the University's Web Recruitment System, where you will need to register an account (if you have not already) and log in before completing the online application form.
Application deadline: 1st July 2021
Applications should include (electronically) a letter of intent, curriculum vitae, publication list, copies of degree certificates and transcripts of academic records (all certified), and a list of two persons who may act as references (with phone numbers and e-mail addresses). Publications should be included electronically within the application deadline.
The relevant NMBU Department may require further documentation, e.g. proof of English proficiency.
Printed material which cannot be sent electronically should be sent by surface mail to the Norwegian University of Life Sciences, Faculty of Biosciences, P.O. Box 5003, NO-1432 Ås, within 1st July 2021. Please quote reference number 21/01124.
If it is difficult to judge the applicant’s contribution for publications with multiple authors, a short description of the applicant’s contribution must be included.
No comments:
Post a Comment