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
IRP17 – Apply now
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