IRP 4

PhD position in

Structured and functional emulsions and foams

Candidates profile

• MSc or equivalent in Chemistry
• Scientific interest, dedication to research and career goal to work in the field of foams, emulsions and manufacture of sustainable foods
• Appreciation for interdisciplinarity and proactive drive to collaborate across fields
• Proficiency in English, good communication skill and social competence

Hiring institution: Sofia University, “St. Kliment Ohridski”, Sofia, Bulgaria

Enrolment in a doctoral programme of 4.2. Chemical Sciences /Physical Chemistry – Disperse systems/

Supervision:

• Main supervisor: Prof. Slavka Tcholakova
• Co-supervisor(s): Assoc. Prof. Zahari Vinarov

Objectives:

Study systematically the interfacial and bulk self-assembly properties of mixtures of natural emulsifiers which show strong synergistic effects in emulsion and foam formation and stabilisation (saponins, phytosterols, plant proteins and polysaccharides, steviosides)

For the best combinations, which provide long term (months) physical stability at the lowest total ingredient concentration while exhibiting acceptable organoleptic properties, develop procedures for structuring low-fat and low-calorie emulsions and foams with extended shelf-life.

Use scalable homogenisers to prepare prototypes of functional food emulsions and foams stabilized by multi-functional ingredients, such as phytosterols and saponins which have proven hypocholesterolemic effects, plant proteins, steviosides and other natural ingredients from sustainable sources.

Test the functionality of the prototype formulations by determining the bioaccessibility of the bioactives by an in-vitro model of the human GI tract and evaluate their organoleptic properties via panels.

Expected results: 

Development of new efficient approaches for structuring of low-fat and low-calorie food emulsions and foams using natural and functional ingredients, obtained from sustainable plant sources          

Planned secondments

• CNRS, France, C. Chassenieux, M19-M20, 2 months: Characterization of the structure and rheology of emulsions.
• CNRS, France, L. Ramos, M21-M25, 5 months: Rheological characterisation of gels.
• Cargill, R. Jakobi, M37-39, 3 months: Engineering approaches for complex-in-structure food emulsions.

Hosting lab and working environment: Laboratory for Active Formulations and Materials at the Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University

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

Foreseen start date: 1st of November 2025

Duration: 36 months

Hours per week:  40 hours

Estimated monthly gross salary: 2070 € (including Living and Mobility Allowances)

Application procedure: via the ESM website

Application deadline: 31st of May 2025

Contact for more information: Prof. Slavka Tcholakova