PhD position in
Design of meat analogues with in-situ neutron and x-ray scattering techniques
Candidates profile
- MSc or equivalent in food science or chemical engineering with a solid training in rheology, extrusion or physical chemistry
- Scientific interest, dedication to research and career goal to work in food engineering and food material science
- Appreciation for interdisciplinarity and proactive drive to collaborate across fields
- Proficiency in English, good communication skill and social competence
Hiring institution: ETH Zurich
Enrolment in a doctoral programme of ETH Zurich
Supervision:
- Main supervisor: Prof. Dr. Peter Fischer
- Co-supervisor(s): Prof. Dr. Patrick Rühs
Objectives:
- Role of protein & polysaccharides in the design and formulation of meat analogues
- Suitable method for rapid and reliable ingredients characterization
- Design of flow cells for extrusion and in-situ scattering
Expected results:
- Role of individual ingredients on final food matrix
- Criteria for extrusion and cooling die design
- Role of normal stresses and fracture mechanics
Planned secondments
- University Lund, Scattering techniques
- Bel, Plant protein knowledge
Hosting lab and working environment: Food Process Engineering & Food Structure Engineering, Institute of Food, Nutrition and Health, ETH Zurich
Type of recruitment: Full-time exclusive employment contract including full social security coverage
Foreseen start date: 1st of October 2025
Duration: 36 months within ESM
Hours per week: 41
Estimated monthly gross salary: 4200 CHF (including living and mobility allowances)
Application procedure: Written application via ESM website, pre-selection, 1 – 2 interview rounds by ETH and ESM members
Application deadline: 30th of June 2025
Contact for more information: Peter Fischer, peter.fischer@hest.ethz.ch
Application closed