IRP 15

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)