IRP 2

PhD position in

Novel formulation strategies by revealing the supra-molecular structure of plant-based protein-lipid assemblies

Candidates profile

• MSc or equivalent in Physical chemistry, Analytical chemistry, Chemical Engineering, Biotechnology, Food Technology or similar with a solid training in surface and colloid chemistry, analytical separation sciences, physical chemistry.
• Scientific interest, dedication to research and career goal to work in academia or industry.
• Appreciation for interdisciplinarity and proactive drive to collaborate across fields
• Proficiency in English, good communication skill and social competence

Hiring institution: Lund University, Sweden

Enrolment in a doctoral programme of the Department of Process and Life Science Engineering: Food and Formulation Engineering.

Supervision at Lund University:

• Main supervisor: Prof. Lars Nilsson
• Co-supervisor(s): Assoc. Prof. Maria Glantz, Prof. Tommy Nylander

Objectives:

The shift from animal to plant proteins in food formulation presents several challenges. Plant proteins often lack the functional properties—such as gelling, emulsifying, and foaming—found in animal proteins, which affects texture and mouthfeel. To overcome this, a deep understanding of protein functionality across different structural levels is required. A key but often overlooked factor is the interaction between plant proteins and polar lipids, which can self-assemble into complex structures. This project aims to explore how such interactions can create functional assemblies for food applications.

Your role will involve studying protein and lipid properties, forming protein-lipid assemblies, and linking their structural features to functionality. You will be involved in the development of advanced characterization methods in collaboration with MAX IV and ESS in Lund. These methods will be used to analyze the assemblies in detail. Through your research, you will be expected contribute to the work of the research group, plan and perfrom experimental work, analyze, draw conclusion, and report – all with support/collaboration from supervisors and other experts from different fields.

Expected results: 

• Understanding of how the structure of protein-polar lipid assemblies on different hierarchical levels is determined by their composition.
• Understanding of how the structure of protein-polar lipid assemblies influences their functionality in relation to food formulation.
• Establishment of AF4-SAXS methodology for characterization of food structures.
• Proof-of-concept for AF4-SANS methodology for characterization of food structures.

Planned secondments

• Université Le Mans (France), prof. Christophe Chassenieux, gel formation of protein-lipid structures.
• KU Leuven (Belgium), prof. Arno Wouters, foam stability of protein-lipid structures.
• ETH (Switzerland), prof. Peter Fischer, interfacial shear rheology of protein-lipid layers.
• Nanoscale Metrix (France), Cédric Sarazin, comparing Taylor dispersion analysis and AF4.

Hosting lab and working environment: Division of Food & Pharma, Department of Process and Life Science Engineering, Faculty of Engineering LTH, Lund University.

Type of recruitment: Full-time exclusive employment contract including full social security coverage

Foreseen start date: 1st of October 2025

Duration: 36 months within the ESM project. The duration of a doctoral education in Sweden is 48 months. The final year will be covered from other funding sources, on the condition that the candidate is well on track. The last year will include teaching and departmental duties. The extent of these will be added to the 48 months of the doctoral education.

Hours per week:  40

Estimated monthly gross salary: 3000 € (including Living and Mobility Allowances)

Application procedure: via Lund University website (https://www.lu.se/vacancies) AND ESM website.

Application deadline: 31st of May 2025

Contact for more information: Prof. Lars Nilsson (lars.nilsson@ple.lth.se)