PhD position in

Characterisation and modelling of the unique non-linear rheology of gluten

Candidates profile

• A successfully completed MSc degree before the start of this job in the area of physics, physical chemistry, material science, chemical engineering. Knowledge in soft matter, rheology or food science would be appreciated
• Experience of working in a lab is essential.
• Work in an independent and self-motivated manner
• A keen interest in both fundamental and applied research, especially related to the food transition.
• Appreciation for interdisciplinarity and proactive drive to collaborate across fields
• Proficiency in English, good communication skill and social competence

Hiring institution: CNRS

Enrolment in a doctoral programme of University of Montpellier (doctoral school I2S)

Supervision:

• Main supervisor: Laurence Ramos
• Co-supervisor(s): Amélie Banc (CNRS), David Fairhust (UEDIN)

Objectives:

• Understand the unique viscoelastic properties of gluten protein and gluten gels and unveiling of the relevant physical and chemical processes
• Propose a rational strategy for gluten-free materials with similar non-linear rheological properties

Expected results:

• Non-linear rheology of model gluten gels; impact of the deformation mode (shear vs extensional)
• Correlation with the sample multi-scale structure and impact of the different weak interactions at play
• Rational understanding of the strain-hardening of gluten gels
• Link between shear and extensional rheology result and baking properties of model systems

Planned secondments

• CARG (P. Smith) 1 month: extraction, fractionation and characterisation of industrial gluten
• UEDIN (D. Fairhust), 3 months: non-linear extensional rheology and structural characterisation using imaging methods

Hosting lab and working environment: The Centre National de la Recherche Scientifique (CNRS) is the largest public research organisation in France, accounting for around 1 100 services and/or research units throughout the country. As a multidisciplinary institution, it covers all fields of scientific research driving various programmes and actions designed to address society and industry expectations. The CNRS encourages collaborative projects and provides a strong administrative support to such projects. The hosting lab is L2C (Laboratoire Charles Coulomb). L2C, a Joint Research Unit between CNRS and University of Montpellier (UM), gathers more than 100 researchers in physics, nearly 50 technical and administrative staff members, and about 80 PhD students and postdocs. Research at L2C covers a very wide range of topics, from theoretical physics and astrophysics to soft matter physics, solid-state physics and biophysics. The Soft Matter Team (https://www.softmatter-l2c.fr/) is part of L2C, and is composed of 9 CNRS scientists, 8 faculty members, and about 20 postdocs and PhD students, working on both fundamental and applied soft matter research.

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

Foreseen start date: 1st of October 2025

Duration: 36 months

Hours per week:  38,5

Estimated monthly gross salary: 3 024 € (Including living and mobility allowances)

Application procedure: Candidates must submit their application via: the ESM Project website, and  the CNRS job portal

Application deadline: 6th of June 2025

Contact for additional information: Laurence.ramos@umontpellier.fr

Application closed

PhD position in

Structure, stability, and mechanical properties of complex hybrid plant protein-polysaccharide gels

Hive is Unilever’s global Foods Innovation Centre (UFIC) at the Wageningen Campus in the Netherlands, the Silicon Valley of Food. Hive is a home of around 500 employees, innovating on some of the world’s best loved food brands like Knorr, Hellmann’s and Unilever Food Solutions. UFIC conducts research and development on a broad range of food product formats. The research is conducted covers topics of formulation and processing of soft-condensed matter, colloids, and interface science of dispersions (e.g. suspensions, foams, emulsions) and their uses to control product functionality (i.e. appearance, taste, texture, stability, digestion).

Currently, we are looking for an early-stage researcher, a PhD candidate, to investigate structure, stability, and mechanical properties of complex hybrid plant protein-polysaccharide gels. The project will be part of Horizon Europe, Marie Skłodowska-Curie Action Doctoral Networks -Edible Soft Matter which to provide integrated training for young researchers in the field of Soft Matter and related Industrial Applications. The candidate will investigate Understand and control the microstructure of plant protein-polysaccharide gels comprising a second fat/lipid dispersed phase in relation to mechanical properties and stability, as a demonstrator for plant-based food systems. Experimental tools include combination of rheometry, including extensional rheology (University of Amsterdam), microscopy, including in situ microscopy and scattering.

Job requirements:

The candidate should hold a Master’s degree in Physics, Physical-Chemistry, Colloids Science, Materials Science, or a related field and have a good background in Soft Matter Science. Prior knowledge of scattering and rheology and/or computer simulations will be a good asset.

A proven affinity or experience in using characterisation methods (CSLM, TEM, SEM), mechanical characterisation, rheological and scattering (SLS, DLS, SAXS) experimental techniques for characterisation of dispersion based soft condensed systems speaks strongly in your favour. Modelling expertise using Phyton, Matlab is an advantage. We seek a self-motivated, curious and pro-active candidate with excellent communicative and organizational skills.

Fluent in spoken and written English (IELTS min. 7 or TOEFL internet-based min. 90 or similar level as determined by other tests).

Eligibility criteria

• Less than 4 years full-time research experience and not have a doctoral degree.
• The candidate must not have resided or carried out their main activity (work, studies, etc.) in the Netherlands for more than 12 months in the 36 months preceding recruitment.

Terms of employment

• 3-year full-time employment contract at Unilever Innovation Center Wageningen – continuation after the first year is dependent upon a positive evaluation. The contract will be extended by 1 year at University of Amsterdam. This should lead to a dissertation (PhD thesis).
• Enrolment in a PhD program at University of Amsterdam (Prof. K.P. Velikov). After successful completion of the research a PhD degree will be granted.
• Supervision by recognized experts and access to state-of-the-art research and pilot-scale equipment
• Additional mobility, travel and career exploratory allowances.
• Training in complementary skills via workshops and conferences

Estimated annual gross salary: 42.000€ (including living and mobility allowances).

Application procedure

To apply please attach a letter of motivation describing research career goals, skills and experience, curriculum vitae, list of academic subjects and grades at the master level, and full contact details of two referees. Equal consideration will be given to female or male applicants. Dossiers in pdf-format should be sent by e-mail to Krassimir.Velikov@Unilever.com and via the ESM Project website.

Application deadline: 31st of May 2025.

Application closed

PhD position in

Reversibility of plant-based dispersions and emulsions structure and functionality upon drying/redispersion

Application closed

PhD position in

Structural approaches for improving sensory and satiety of vegetables spreads analogues

Candidates profile

• MSc or equivalent in Food Science, Nutrition, Pharmacy or Agronomy
• Scientific interest, dedication to research and career goal to work in sensory and consumer science
• Appreciation for interdisciplinarity and proactive drive to collaborate across fields
• Proficiency in English, good communication skills and social competence
• Most of the sensory and consumer testing will take place in Spain. Therefore, knowledge of Spanish or enrolment in a Spanish course will be considered

Hiring institution: Instituto de Agroquímica y Tecnología de Alimentos (IATA), CSIC

Enrolment in a doctoral programme of Universitat Politecnica de Valencia (Programa de Doctorado en Ciencia, Tecnología y Gestión Alimentaria)

Supervision:

• Main supervisor: Laura Laguna
• Co-supervisor(s): Amparo Tarrega

Objectives:

• Determine the factors behind the low sensory acceptance and satiety of vegetable spreads analogues, focusing on the intrinsic (sensory evaluation) and extrinsic (consumer perception) properties
• Develop structural strategies (number and sizes of fat droplets, matrix viscoelastic properties, thermo-mechanical treatment) to modulate the texture and mouthfeel of plant-based emulsions based on machine-learning tools for predicting sensory perception from structure characteristics
• Determine the efficiency of strategies to improve sensory quality and expected satiety of emulsions

Expected results:

• Key texture attributes with a significant impact on liking and satiety provided by vegetable spreads analogues
• Relationships between structural changes during the oral manipulation and texture perception in vegetable emulsion-based spreads
• Design of vegetable emulsion spreads based on legume flours with different structures for improving the sensory perception and expected satiety of plant-based products

Planned secondments

• UNILEVER (K. Velikov), M16-M17, 2 months: development of new food structures (vegetable spreads) as a path to improve sensory quality and satiety of plant-based food products,
• UNILEVER (K. Velikov) M35-M36, 2 months: study of the feasibility of the proposed prototypes at the industrial level.
• UBFC (R. Saurel), M28-M29, 2 months: characterisation of vegetable spreads analogues different structures by using microscopy and particle size measurement to link with the sensory acceptability and perceived satiety.

Hosting lab and working environment: Perception, consumer behaviour and adapted nutrition, Institute of Agrochemistry and Food Technology (IATA, CSIC)

IATA is located outside Valencia city (Spain).
C/ Catedrático Agustín Escardino, 7 – 46980 Paterna [Valencia]

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

Foreseen start date: 1st of October 2025

Duration: 36 months

Hours per week:  37,5

Estimated monthly gross salary: 2.865 euros /month (Including living and mobility allowances)

Application procedure: via the ESM Project website

Application deadline: 31st of May 2025

Contact for more information: laura.laguna@iata.csic.es

Application closed

PhD position in

Improving design of plant based ‘cheese’: impact of formulation and environmental conditions on the mechanical properties

Candidates profile

• MSc or equivalent in food science or technology with a solid training in formulation, rheology, light scattering or microscropy applied to hydrocolloids and proteins.
• Scientific interest, dedication to research and career goal to work in food/dairy industry.
• Appreciation for interdisciplinarity and proactive drive to collaborate across fields
• Proficiency in English, good communication skill and social competence

Hiring institution: BEL Group

Enrolment in a doctoral programme of Ecole Doctorale 3MG « Matière, Molécules, Matériaux & Géosciences »

Supervision:

• Main supervisor: Dr. Peggy Thomar
• Co-supervisor(s): Pr. Christophe Chassenieux

Objectives:

Understand the thermodynamic and microstructure of complex mixtures containing starch/fibre/plant protein/salt that are currently used to mimic cheese and their impact on the thermomechanical properties of the resulting cheese. (ii) Establish phase diagrams to identify domains with different types of networks (interpenetrated, segregated, nanocomposite) at rest. (iii) Investigate the influence of temperature and shear to establish how the processing conditions impact the thermomechanical properties of formulations. (iv) Confront the learnings to more realistic situations – replacing model ingredients by raw ones (native starch, non-purified ingredients) and by adding plant-based fats​

Expected results: 

Structure/properties relationship for a complex ternary starch/fibre/plant protein at rest and under shear. (ii) Rationale for an optimised design of plant-based cheese with control of functionality thanks to the formulation and process. (iii) Establishment of a strategy of formulation/process to replace functionality of any additives by raw ingredients. (iv) Proof of feasibility for food application (stability, pilot scale and use as food ingredients). ​

Planned secondments

CNRS, Institut des Matières et Molécules du Mans, C. Chassenieux, 10 months.

Hosting lab and working environment: BEL Group – 7, boulevard de l’industrie, F-41 100 Vendome.

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

Foreseen start date: 1st of October 2025

Duration: 36 months.

Hours per week:  daily package for managers

Estimated monthly gross salary: Approximately €3500 per month (base 13).

Application procedure: via the ESM website

Application deadline: 15th of June

Contact for more information: hernan.kenmogne@groupe-bel.com or peggy.thomar@groupe-bel.com

Application closed