PhD Programme in Food Engineering and Biotechnology

Freie Universität Bozen; Bolzano; In loco; EUR 30.000 - 50.000; Tempo pieno

Descrizione del lavoro

La Freie Universität Bozen apre un concorso pubblico per 10 posizioni di dottorato in Ingegneria Alimentare e Biotecnologie, della durata di 3 anni, con opportunità di ricerca e corsi in diverse lingue. Una formazione all'avanguardia in diversi ambiti della tecnologia alimentare e della biotecnologia è offerta a studenti con adeguati requisiti accademici.

Competenze

• Richiesto un diploma di laurea pertinente.
• Capacità di lavorare in un contesto internazionale e multilingue.

Mansioni

• Partecipare a seminari e corsi opzionali.
• Concludere attività di ricerca presso università partner.

Descrizione del lavoro

Social network you want to login/join with:

PhD Programme in Food Engineering and Biotechnology, Bolzano

col-narrow-left

Client:

Location:

Job Category:

Other

-

EU work permit required:

Yes

col-narrow-right

Job Reference:

3e4b202bb61a

Job Views:

5

Posted:

18.06.2025

Expiry Date:

02.08.2025

col-wide

Job Description:

PhD Programme in Food Engineering and Biotechnology

A public competition for the allocation of PhD positions in Food Engineering and Biotechnology is open for 10 positions covered by scholarship.

Programme content: The PhD in Food Engineering and Biotechnology is a full-time programme. PhD students benefit from multilingual opportunities, including activities and events in Italian, German, or other languages (e.g., seminars, optional courses, social events). The programme includes lectures and research activities that can be completed at the Free University of Bozen-Bolzano and abroad. Time abroad can be at partner universities or research centres.

Research areas: The programme considers the following areas:

• Primary food production: Focuses on foods not subjected to technological processing, emphasizing natural, sustainable, and high-performing processes and products. Related research includes renewable technologies, sensors in agriculture, microbial and plant metabolic markers, thermo-conversion of agricultural by-products, and preservation processes.
• Set-up, management, and validation of food processes: Focuses on food processing, emphasizing high-quality sensory, rheological, hygiene, and nutritional attributes. Related areas include optimization of food structure and aroma, non-thermal technologies, food microstructure engineering, biotechnology production, and chemical and sensory markers for authenticity and quality assessment.
• Application of omics techniques: Involves food omics platforms (metagenomics, proteomics, metabolomics) for food processing and products, especially fermented foods and beverages, and their interaction with the human microbiome. Research includes microbial food processes, characterization of microbiota, and utilization of food by-products.

Duration: 3 years

Official language: English

Further information about the programme can be found online. Applications should be submitted by 11 July 2024, 12:00 midday (GMT +2).

Contact person: Karin Felderer, Sparkassenstr. 21, I-39100 Bozen, Tel. [phone]