PhD in Colloidal Food Science & Soft Matter

University of Copenhagen; København; On-site; DKK 357,000 - 402,000; Full time

Job summary

The Department of Food Science and the Niels Bohr Institute at the University of Copenhagen invite applications for a 3-year PhD fellowship focusing on colloidal research in food science. The project aims to describe the molecular structure of casein micelles via computational and experimental methods, with emphasis on kappa-casein, and will be carried out within CaIFF center using neutron and x-ray scattering techniques.

Start date expected 1 January 2027 or as soon as possible thereafter.

Qualifications

• Degree in a closely related field (e.g., physics, chemistry, bioengineering) and strong computational background.

Responsibilities

• Carry through an independent PhD project under supervision.
• Complete PhD courses totaling about 30 ECTS.
• Potentially stay at another research institution, preferably abroad.
• Teaching and knowledge dissemination activities.
• Write scientific papers aimed at high-impact journals.
• Write and defend a PhD thesis based on the project.

Skills

Molecular dynamics (MD) simulations

Coarse-grained force fields

SAXS/SANS

Python

Data analysis

Mathematical methods

Wet lab experience

Education

Master’s degree in a related field

Tools

Virtual Labs

GitHub

Job description

The Department of Food Science and the Niels Bohr Institute at the University of Copenhagen invite applications for a 3-year PhD fellowship focusing on colloidal research in food science. The project aims to describe the molecular structure of casein micelles via computational and experimental methods, with emphasis on kappa-casein, and will be carried out within CaIFF center using neutron and x-ray scattering techniques.

Start date expected 1 January 2027 or as soon as possible thereafter.