PhD position in
Additive fermentation in legume protein extraction: Impact on the macromolecular profiles and functional properties
Candidates profile
- MSc or equivalent in Food Sciences with a solid training in Food Physical chemistry, Food chemistry and Food Microbiology.
- Scientific interest, dedication to research and career goal to work in food technical centre or food industry
- Appreciation for interdisciplinarity and proactive drive to collaborate across fields
- Proficiency in English, good communication skill and social competence
Hiring institution: Université Marie & Louis Pasteur (Place of work: Dijon, France)
Enrolment in a doctoral programme of the Doctoral School “Environments – Health” co-accredited by L’Institut Agro Dijon
Supervision:
- Main supervisor: Rémi Saurel, Professor at L’Institut Agro Dijon
- Co-supervisor(s): Dr Annabelle Vera (Philibert Savours SAS), Dr Arno Wouters (KU Leuven)
Objectives:
Some lactic acid bacteria (LAB) strains produce exopolysaccharides in response to their environment. These exopolysaccharides (EPS) can be homo (Ho) or hetero (He) types, depending on the bacterial metabolic pathway. In food, EPS are recognised to have health benefits for the host and have interesting properties for stabilising food structures (gels, emulsions, foams). The production of EPS has already been exploited in fermented dairy products (yoghurts and cheeses) to improve their texture. There is a growing interest for in situ production of EPS in legume protein systems to produce clean label plant-based products. Today, pulse protein ingredients are available as either concentrates or isolates. Innovative production technologies are expected to improve the properties of such ingredients.
The general objective of the project is to implement fermentation using HoEPS-producing LAB in a legume protein extraction process and to characterise the mixed ingredients containing both the legume protein and the EPS in terms of techno-functional properties (solubility, gelling, foaming…). In addition, the structural and textural effects of the new isolated protein fractions on a complex food will be evaluated.
Expected results:
- Optimisation of fermentation parameters of 3 EPS-producing LAB strains adapted to legume flour/concentrate substrates to control the composition in EPS and protein during extraction
- Understanding the effect of macromolecular composition on the solubility, gelling, emulsifying and foaming properties of the isolated protein fractions
- Developing a proof of concept by using the fermented ingredient in a bakery application
Planned secondments (host institution, supervisor, duration, topic)
- KU Leuven (B), Dr Arno Wouters, 3 months, Characterisation of foaming properties (interfacial rheology and thin film drainage dynamics)
- Philibert Savours SAS, Lyon (F), Dr Annabelle Véra, 3 months, Pilot scale extrapolation and validation on a bakery application
Hosting lab and working environment: PAM Lab Food and Wine Sciences and Technology located in Dijon, France (https://umr-pam.fr)
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: 35 hours
Estimated monthly gross salary: 3240 € (including Living and Mobility Allowances)
Application procedure: via the ESM project website.
Application deadline: 15th June 2025
Contact for more information: Prof. Rémi Saurel, remi.saurel@institut-agro.fr, Tél. +33 (0)3 807 740 51
Application closed