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