PhD Student in Food Processing (On-site)

Job summary

This PhD position focuses on innovative strategies for producing processed cheese with reduced emulsifying salts, utilizing ultrasound-assisted processing techniques. The role involves collaboration with industry partners and aims to enhance the understanding of food structure and functionality.

Qualifications

• Master's degree in food technology, food engineering, dairy science, or a related field (equivalent to 120 ECTS points).
• Strong background in food processing and dairy technology, particularly cheese processing.
• Familiarity with emerging processing technologies and structure-function relationships in food systems.
• Experience in characterizing food products using techniques such as rheology, texture analysis, and microscopy.
• Excellent analytical, problem-solving, and communication skills in English.
• Motivation for sustainable food innovation.

Responsibilities

• Develop and execute experimental plans for processed cheese systems.
• Investigate the effects of processing technologies on emulsification and functionality.
• Study the impact of various processing conditions and formulation designs on product characteristics.
• Characterize processed cheese systems through various analytical methods.
• Collaborate with industry partners on trials and evaluations.
• Publish findings and contribute to teaching activities.

Skills

• Knowledge of colloidal systems and their relevance to dairy product functionality.
• Strong analytical and problem-solving abilities.
• Ability to work independently and in interdisciplinary teams.

Education

• A two-year master's degree or equivalent in a relevant field is required.

Tools

• Familiarity with rheological and thermal analysis equipment, microscopy, and other physicochemical characterization techniques.