Understanding supramolecular protein structures in multiphase food

Technical Sciences - Institut for Fødevarer; Denmark; On-site; DKK 324,000 - 402,000; Full time

Benefits offered by this job

PhD stipend

Non-pensionable allowance

Job summary

Aarhus University, Graduate School of Technical Sciences, invites applicants for a PhD fellowship in the Food Science programme. The project focuses on understanding supramolecular protein structures in multiphase foods, using advanced colloid science and soft matter techniques.

Work will span molecular to supramolecular scales, with emphasis on emulsions, foams, and gels. The position offers a monthly non-pensionable allowance as part of the basic salary grades 4–8, with opportunities for

Qualifications

• A relevant master's degree is required.
• Laboratory experience with advanced techniques is a plus.

Responsibilities

• Perform research on supramolecular protein structures in multiphase foods.
• Apply colloid science and soft matter methods to emulsions, foams and gels.
• Publish findings and contribute to project deliverables.

Skills

Laboratory experience

Education

Master's degree in relevant field (Food Science / Biochemistry)

Job description

Understanding supramolecular protein structures in multiphase food

Applicants are invited for a PhD fellowship/scholarship at Graduate School of Technical Sciences, Aarhus University, Denmark, within the Food Science programme. The position is available from 15 January 2027 or later.

Title Understanding supramolecular protein structures in multiphase food

Research area and project description To move the green transition of the food sector forward, there is a need for novel ingredients from sustainable sources that provide the required functionality in food. Designing formulations with plant-based ingredients therefore requires an in-depth understanding not only of their structure and function in isolation but also of their interactions with other ingredients and their dynamics during processing.

This project will focus on protein structure–function relationships using complex model systems, such as emulsions, foams, and gels, applying advanced colloid science and soft matter techniques to embrace the complexity of food. The studies will be conducted at various length to move the green transition of the food sector forward; there is a need for novel ingredients from sustainable sources that provide the required functionality in food. Designing formulations with plant-based ingredients therefore requires an in-depth understanding not only of their structure and function in isolation but also of their interactions with other ingredients and their dynamics during processing.

This project will focus on protein structure–function relationships using complex model systems, such as emulsions, foams, and gels, applying advanced colloid science and soft matter techniques to embrace the complexity of food. The studies will be conducted at various length scales, from molecular to supramolecular and bulk, using methods such as scattering, microscopy, and rheology scales, from molecular to supramolecular and bulk, using methods such as scattering, microscopy, and rheology.

Qualifications and specific competences: Applicants to the PhD position must have a relevant master’s degree. Laboratory experience with advanced techniques would be considered a plus.

Place of employment and place of work: The place of employment is Aarhus University, and the place of work is Aarhus University, Agro Food Park 48, 8200 Aarhus N., Denmark.

Contacts: Applicants seeking further information regarding the PhD position are invited to contact:

• Milena Corredig, e-mail: [e-mail] (main supervisor)

For information about application requirements and mandatory attachments, please see our application guide. If answers cannot be found there, please contact:

• [e-mail]

Please make a project description (½-4 pages). The project description should describe your ideas and research plans for this specific project. If you wish to, you can indicate an URL where further information can be found.

• Only documents received prior to the application deadline will be evaluated. Thus, documents sent after deadline will not be considered.
• The programme committee may request further information or invite the applicant to attend an interview.
• Shortlisting will be used, which means that the evaluation committee only will evaluate the most relevant applications.

Formalities and salary range Salary and terms as agreed between the Danish Ministry of Taxation and the Confederation of Professional Unions. You will be employed as an academic staff member at basic salary grades 4–8. As a PhD fellow you will also receive a monthly non-pensionable allowance.

Aarhus University’s ambition is to be an attractive and inspiring workplace for all and to foster a culture in which each individual has opportunities to thrive, achieve and develop. We view equality and diversity as assets, and we welcome all applicants.