PhD position in

Structuration of plant proteins with polysaccharides

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: Amélie Banc
• Co-supervisor(s): Laurence Ramos (CNRS), Laura Laguna (CSIC)

Objectives:

• Design, characterise and model plant-based gluten mimetic based on a near-critical polysaccharide gel doped with plant proteins.
• Characterise the sensory properties of soft solid matrix made of plant proteins and polysaccharides.

Expected results:

• Design of near-critical gels made with polysaccharides and plant proteins
• Characterisation and modelling of the structuration of mixed plant-based protein-polysaccharide gels
• Investigation of the linear and non-linear mechanical properties of mixed plant-based protein-polysaccharide gels
• Understanding of the link between the bulk mechanical properties of these near critical gels and the sensory properties

Planned secondments

• CSIC (L. Laguna) 2 months: performance of sensory analysis
• BEL (P. Thomar) 1 month: non-linear rheology and texture measurements

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: amelie.banc@umontpellier.fr

Application closed

PhD position in

Tribological properties of dispersed and multi-component food systems

Candidates profile

• A successfully completed MSc degree before the start of this job in the area of Food Science, Soft Matter, Physical Chemistry or related discipline
• Experience of working in a lab is essential. Basic knowledge on food ingredients, food structures and physical phenomena is needed
• Work in an independent and self-motivated manner
• A keen interest in both fundamental and applied research, dedication to career goal to work in the food industry
• Appreciation for interdisciplinarity and proactive drive to collaborate across fields
• Proficiency in English, good communication skill and social competence

Application

Applications must be written in English and include a Curriculum Vitae (CV, max. 2 pages), a cover letter (max. 1 page) indicating the motivation for the project, copies of transcripts of degrees obtained as well as the contact details of two references. For WUR, your command of the English language is expected to be at C1 level. It may be necessary to show an internationally recognized Certificate of Proficiency in the English language.

Hiring institution: Wageningen University (WUR.
Enrolment in a doctoral programme of Doctoral School (VLAG)

Supervision:

• Main supervisor: Elke Scholten (WUR)
• Co-supervisor(s): Maya Davidovich-Pinhas (Technion)

Objectives:

The quality and sensory perception of foods is determined by the structure and physicochemical properties of the specific food structure. Simple sensory attributes can often be directly linked to rheological characteristics. However, for more complete attributes, also lubrication (frictional) aspects are important. These lubrication aspects are very much related to the properties of the continuous phase, the type of dispersed phase, and the interactions between the different ingredients. This specific project aims to understand the link between lubrication aspects and the structural organization of a variety of dispersed and multi-component systems, and gaining insights into the physical phenomenon driving lubrication, such as wetting behavior, adsorption properties, droplet stability, jamming events, etc. Parameters that will be systematically varied are particle size, hydrophobicity, shape, volume fraction, crystallization behavior, etc. The structural organization will be examined by a variety of techniques, including microscopy, differential scanning calorimetry, rheology, etc.

Expected results: 

• Overview of relation between structural aspects of different food systems and lubrication behavior.
• Description of key parameters and mechanisms driving lubrication aspects.
• Design rules for multi-component systems to control lubrication aspects and related expected sensory attributes for product reformulation purposes.

Planned secondments (host institution, supervisor, duration, topic)

• TRDF, Israel (Maya Davidovich-Pinhas) for 9 months (This will be subjected to modifications in location according to circumstances in Israel).
• Unilever, Netherlands (Krassimir Velikov) for 3 months.

Hosting lab and working environment: Hosting lab and working environment: The group Physics and Physical Chemistry of Foods (Physics and Physical Chemistry of Foods – WUR) within the Food Technology department is equipped with a variety of experimental techniques, including scattering techniques, diverse microscopy set-ups, and (bulk and interfacial) rheology and tribology. The group has vast experience in structuring food materials and understanding structure-texture relationships of a variety of systems, including emulsions, gels, emulsion-filled gels and oleogels.

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

Foreseen start date: 1st of October 2025

Duration: 48 months

Hours per week:  38 hours

Estimated monthly gross salary: The gross salary is based on the PhD salary scale of WUR, starting at €2901 in the first year to €3707 in the fourth year.

Application procedure: via the WUR application portal, using the following link: https://www.wur.nl/nl/vacature/phd-in-tribological-properties-of-dispersed-and-multi-component-food-systems.htm. Please check the eligibility and mobility criteria further in this website.

Application deadline: 31st of May, 2025

Contact for more information: Elke Scholten, elke.scholten@wur.nl

Application closed

PhD position in

Physical properties of cellulose suspensions for food applications

Candidates profile

• MSc or equivalent in Physics, Physical Chemistry, Engineering or Materials Science with a solid training in experimental techniques, data analysis with desirable knowledge of material characterisation, rheology and imaging.
• Scientific interest, dedication to research and career goal to work in physical science research
• Appreciation for interdisciplinarity and proactive drive to collaborate across fields
• Proficiency in English, good communication skill and social competence

Hiring institution: University of Edinburgh (UEDIN)

Enrolment in a doctoral programme of School of Physics and Astronomy

Supervision:

• Main supervisor: David Fairhurst (UEDIN)
• Co-supervisor(s): Wilson Poon (UEDIN)
• Co-supervisor(s): Laurence Ramos (CNRS)
• Co-supervisor(s): David Skuse (FIB) or Ben Bulson (FIB)

Objectives:

• Characterise and understand how different cellulose morphology and surface chemistry impact rheological and other properties of pure cellulose suspensions.
• Use the knowledge to probe the rheology of cellulose-protein mixtures. This should enable future deployment of cellulose as a sustainable ingredient in foods with health benefits, as extra fibre as well as functioning as a bulking agent in reduced-sugar formulations

Expected results:

• Stability of cellulose suspensions in terms of surface modifications and particle morphology.
• Rheology of cellulose suspension in terms of surface modifications and particle morphology.
• Design principles for including cellulose in food-related protein-cellulose mixture, such as in bread dough

Planned secondments:

• Fiberlean, Cornwall, UK (industrial partner): production and characterisation of cellulose fibres, implementation of fundamental results on the sample rheology to industrial processes (exact timings to be confirmed)
• CNRS Montpellier, France (academic partner): structure and rheology of mixture of cellulose with plant-based proteins (3 months)

Hosting lab and working environment: Institute for Condensed Matter and Complex Systems, School of Physics and Astronomy, The University of Edinburgh

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: £3566 (approx. €4160) (including living and mobility allowance, and personal pension contributions) OR £4119 (approx. €4800) (including living and mobility allowance without personal pension contributions)

Application procedure: students must apply through the ESM website and University of Edinburgh Euclid system

Application deadline: 31st of May 2025

Contact for more information: Dr David Fairhurst david.fairhurst@ed.ac.uk

Application closed

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