PhD fellowship in Ingredient functionality for structuring emulsion-based foods

Copenhagen University
February 15, 2024
Offerd Salary:Negotiation
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Working Time:Full time
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Department of Food Science invites applicants for a PhD fellowship in Ingredient functionality for structuring emulsion-based foods. The project is part of the research project SeedFood, which is financed by NovoNordisk Foundation.

Start date is 1 April 2024 or as soon as possible thereafter.

The project

A research opportunity as PhD student is now available in the ‘ProPulse project - A novel sustainable PROcessing route to produce nutritious PULSE ingredients free of off-flavours ' funded within the Plant2Food Programme from Novo Nordisk Foundation.

Plant2Food's vision is to accelerate the transition to a more sustainable, plant-based food system, which is healthy for both the planet and its population by building a leading hub for plant-based food research and innovation. Hereby, PROPULSE aims to develop a sustainable processing approach for production of clean label and functional protein-rich pulse ingredients to be used in the production of emulsions such as plant-based yogurt and cheese. The project is a collaboration between Wageningen University (Prof Maarten Schutyser, coordinator and Prod Eddy Smit), University of Copenhagen, department of Food Science (Prof Lilia Ahrné), and a mix of three large and five small companies and one non-profit society, each contributing with their unique expertise to the project ambitions. The project wil employ three PhD students, two located in Wagening and one in Copenhagen. Mobility between labs is expected. In addition to peer-reviewed publications, the project will openly share results and actively disseminate generated knowledge in workshops and via social media.

This specific PhD project focus on understand the potential of sourdough-based pulse ingredients for designing high-quality emulsion-based model foods.

More information about Plant2Food About the Plant2Food platform (

Who are we looking for?

We are looking for candidates within the field(s) of Food Engineering, Food Technology or Food Science.

Our research group and research- and what do we offer?

The PhD will be part of Dairy & Processing research group. The main focus of the research group is on understanding the effect of processing on physical, chemical and structural characteristics of foods, and uses this knowledge to develop new processes and products. Processes under study include both traditional and novel technologies. Primary fields of research are: Structure processing and Sustainable process technologies. The group is a part of Food Science department at Faculty of SCIENCE, University of Copenhagen. We are located in Copenhagen.

We offer creative and stimulating working conditions in dynamic and international research environment. Our research facilities include modern laboratories, a sustainable process lab and a pilot plant.

Principal supervisor is Professor Lilia Ahrné, Department of Food Science, email: [email protected]., E-mail , Direct Phone: +45 93 56 5507

The PhD programme

Qualifications needed for the regular programme To be eligible for the regular PhD programme, you must have completed a degree programme, equivalent to a Danish master's degree (180 ECTS/3 FTE BSc + 120 ECTS/2 FTE MSc) related to the subject area of the project, e.g. Food Engineering, Food Technology or Food Science. For information of eligibility of completed programmes, see General assessments for specific countries and Assessment database.

Terms of employment in the regular programme Employment as PhD fellow is full time and for maximum 3 years.

Employment is conditional upon your successful enrolment as a PhD student at the PhD School at the Faculty of SCIENCE, University of Copenhagen. This requires submission and acceptance of an application for the specific project formulated by the applicant.

The terms of employment and salary are in accordance to the agreement between the Ministry of Finance and The Danish Confederation of Professional Associations on Academics in the State (AC). The position is covered by the Protocol on Job Structure.

Responsibilities and tasks in both PhD programmes

  • Carry through an independent research project under supervision

  • Complete PhD courses corresponding to approx. 30 ECTS / ½ FTE

  • Participate in active research environments, including a 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 on the basis of your project
  • We are looking for the following qualifications:

  • A MSc degree in food engineering, biotechnology, food technology or equivalent
  • Previous experience in characterization of ingredients properties and functionality
  • Experience in rheology, colloidal science, emulsions and gels.
  • Good interpersonal skills and interest in working in a team of multiple partners.
  • Relevant publications
  • Relevant work experience
  • Curious mind-set with a strong interest in process development
  • Good language and communication skills
  • Application and Assessment Procedure

    Your application including all attachments must be in English and submitted electronically by clicking APPLY NOW below.

    Please include :

  • Motivated letter of application (max. one page)
  • Curriculum vitae including information about your education, experience, language skills and other skills relevant for the position
  • Original diplomas for Bachelor of Science or Master of Science and transcript of records in the original language, including an authorized English translation if issued in another language than English or Danish. If not completed, a certified/signed copy of a recent transcript of records or a written statement from the institution or supervisor is accepted.
  • Publication list (if possible)
  • Name of two references
  • Application deadline:

    The deadline for applications is 15 February 2024 , 23:59 GMT+1

    We reserve the right not to consider material received after the deadline, and not to consider applications that do not live up to the abovementioned requirements.

    The further process After deadline, a number of applicants will be selected for academic assessment by an unbiased expert assessor. You are notified, whether you will be passed for assessment.

    The assessor will assess the qualifications and experience of the shortlisted applicants with respect to the above mentioned research area, techniques, skills and other requirements. The assessor will conclude whether each applicant is qualified and, if so, for which of the two models. The assessed applicants will have the opportunity to comment on their assessment. You can read about the recruitment process at https: //

    Questions For specific information about the PhD fellowship, please contact the principal supervisor.

    General information about PhD study at the Faculty of SCIENCE is available at the PhD School's website: https: // www.

    The University of Copenhagen wishes to reflect the surrounding community and invites all regardless of personal background to apply for the position.

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