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

PhD position in

The role of plant-based proteins on the structure and quality of plant-based cheese

Candidates profile

• MSc or equivalent in Chemical Engineering / Food Science / Bioscience Engineering with a solid training in Material Science
• Scientific interest, dedication to research and career goal to work in food sector
• Appreciation for interdisciplinarity and proactive drive to collaborate across fields
• Proficiency in English, good communication skill and social competence

Hiring institution: CARGILL, Belgium

Enrolment in a doctoral programme of the university KU Leuven (Leuven, Belgium)

Supervision:

• Main supervisors: Katlijn Moelants and Paul Smith (CARG)
• Co-supervisor(s): Deniz Gunes (promotor, KUL), Slavka Tcholakova (USOFIA), Amparo Tarrega (CSIC)

Objectives:

In this work, we aim at finding the relations between the structure and the quality of plant-based cheese. The structure these cheeses will be described at different levels (macro-micro). The role of each ingredient with the focus on plant-based proteins as well as interactions with other ingredients will be investigated. The (micro-)structure of plant-based cheeses will be compared to a dairy-based reference and the causes of the differences in structure will be studied. To describe the quality of the cheese, sensory and textural performance (mechanical properties) in application will be measured. Tools will be developed to characterize the structure of the cheese (at different length scales) and to measure its quality.

Expected results: 

• Toolbox to measure and describe the structure as well as the quality of plant-based cheese
• Description of the structure of plant-based cheese and the differences between plant- and animal-based cheese.
• Description of the role of the main ingredients and their interactions in the structure formation of plant-based cheese
• Guidelines for structure and ingredient requirements to improve the quality of the plant-based cheese

Planned secondments:

• USOFIA (S. Tcholakova) for 4 months: Study of the cheese matrix using surface chemistry techniques
• KUL (D. Gunes) for 4 months: Effect of shear on the microstructure of the plant-based cheese, as studied by microscopy
• CSIC (A. Tarrega) for 4 months: Sensory measurements on model systems

Hosting lab and working environment: Cargill R&D Centre Europe, Belgium

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

Foreseen start date: 1st of September 2025

Duration: 36 months

Hours per week:  39 hrs

Annual gross salary: 40.800€ plus 7.200€ (mobility allowance) (both amounts including employer’s contributions).

Application procedure: via the ESM website

Application deadline: 31st of May 2025

Contact for more information: Katlijn Moelants (Katlijn_moelants@cargill.com)

Application closed

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

PhD position in

Proteins in a pressure vessel: Exploiting the pressure-temperature-flow process window

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. Patrick Rühs
• Co-supervisor(s): Prof. Dr. Peter Fischer

Objectives:

• Unravel the structuring mechanisms of plant-based proteins under pressure
• Role of non-protein components on food matrix
• 3D cast/print/handle of proteins under pressure

Expected results: 

• Protein structuring mechanisms at elevated temperatures and pressures
• Pressure-temperature-shear phase diagram for protein structuring
• Molecular gastronomy under pressure

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

• KU Leuven, Food design 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 web-site, 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

PhD position in

Plant-based hydrogels and emulgels: Impact of correlation length on sensory perception

Candidates profile

• MSc or equivalent in food sciences or in physics or physical chemistry of soft matter science or with a solid training in rheological and structural investigations of soft materials or in sensory studies. A degree with distinction is a plus.
• Scientific interest, dedication to research and career goal to work in food or soft matter sciences (academia or research center), or food industry.
• Appreciation for interdisciplinarity and proactive drive to collaborate across fields
• Proficiency in English, good communication skill and social competence

Hiring institution: CNRS Le Mans (France) and CSIC Valencia (Spain), the work is a joint thesis supervision split in two between France and Spain

Enrolment in a doctoral programme of ED3MG (France) (https://ed-3mg.doctorat-paysdelaloire.fr/)+ EDOCTORADO UPV (Spain) (https://www.upv.es/entidades/edoctorado/en/home/)

Supervision:

• Main supervisors: Christophe Chassenieux (France) and Amparo Tarrega (Spain)
• Co-supervisor(s): Taco Nicolai (France) and Laura Laguna (Spain)

Objectives:

• The project is a joint thesis supervision between France and Spain. Its main objective is to design and formulate hydrogels and emulgels based on plant-based ingredients whose textures (structural and mechanical properties) will be varied in order to assess its influence on its sensory perception. The first model formulations will only consider plant proteins derived from rapeseed and will be compared with more standards ones based on dairy proteins keeping structural properties the same for a sake of comparison. Then the formulations will be gradually complexified by adding starches with varying origin and composition. Last, we will consider raw flour of varying sources to get closer to real food. Sensorial perception (flavour and texture) will be assessed using a range of implicit and explicit methodology which required respectively trained or naïve panellists. In the latter case, we will focus on implicit biometric methods (pupil dilation, heart beat, galvanic skin response, neural response).

Expected results:

• Formulation of hydrogels and emulgels with varying correlation lengths using plant-based ingredients.
• Investigation of their structural and mechanical properties at low and high deformation.
• Assess the influence of the correlation length of plant-based hydrogels and emulgels on the flavour and texture sensations perceived during consumption.
• Modelling the relationship between sensory properties and the implicit and explicit response of consumers response

Planned secondments

• Bel, Dr Peggy Thomar, 2 months, mechanical study of the hydrogels and emulgels under strong deformation.

Hosting lab and working environment: IMMM le Mans (France) (https://immm.univ-lemans.fr/fr/index.html) the first 18^th months, IATA Valencia (Spain) (http://www.iata.csic.es/) the last 18^th months

Type of recruitment: Full-time exclusive employment contract including full social security coverage in each country of the joint supervision.

Foreseen start date: 1st of October 2025

Duration: 36 months

Hours per week:  38.5 hours/week (France) / 37.50 (Spain)

Estimated monthly gross salary: 3 024 € for France and 2865 € per month in Spain (Including living and mobility allowances)

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

Application deadline: 5th of June 2025

Contact for more information: Christophe Chassenieux IMMM@CNRS (christophe.chassenieux@univ-lemans.fr) and Amparo Tarrega IATA@CSIC ( atarrega@iata.csic.es)

Application closed