Understanding protein supramolecular structures in gels and emulsions

Applicants are invited for a PhD fellowship/scholarship at Graduate School of Technical Sciences, Aarhus University, Denmark, within the Food Science programme. The position is available from 01 August 2025 or later. You can submit your application via the link under 'how to apply'.

Title
Understanding protein supramolecular structures in gels and emulsions.

Research area and project description
Research area: Food processing – technology – physics of foods

Research area and project description: Current markets require novel food ingredients from sustainable food sources. Designing formulations with plant-based ingredients requires an in depth understanding of their structure, but also of the interactions occurring with other molecules and their dynamics during processing. To be successful in understanding the principles behind food material design, we then need to apply the most advanced colloidal science and soft matter techniques and embrace the complexity of these raw materials. This project will focus on proteins structure-function, but using complex model systems, such as emulsions, foams and gels. The studies will be conducted at various length scales, from molecular, to supramolecular and bulk using methods such as scattering, microscopy and rheology.

Qualification and specific compentences: Applicants to the PhD position must have a relevant Master’s or Bachelor’s degree. Laboratory experience with advanced techniques would be considered a plus.

Applicant should have a very good level of English for communication and writing.

Applicant should have a research background in chemistry, biology or food science with a preference for physical chemistry of foods.

• Project description. For technical reasons, you must upload a project description. Please simply copy the project description above and upload it as a PDF in the application.
  

Qualifications and specific competences
Applicants to the PhD position must have a relevant Master’s or Bachelor’ degree (a fast track 4-year PhD could be granted in this case with high academic standing).

Laboratory experience with advanced techniques is considered a plus.

Applicants should have a very good level of English for communication and writing.

Applicants should have a research background relevant to the project description, for example, but not limited to, food science and technology, process engineering, physical chemistry of foods.

Place of employment and place of work
The place of employment is Aarhus University, and the place of work is Food Science Department, Agro Food Park 48, 8200 Aarhus N, Denmark.

Contacts
Applicants seeking further information regarding the PhD position are invited to contact:

• Professor Milena Corredig, [email protected] (main supervisor)
  

For information about application requirements and mandatory attachments, please see our application guide. If answers cannot be found there, please contact:

• [email protected]
  

How to apply
Please follow this link to submit your application.

Application deadline is 1 May 2025 at 23:59 CEST.

Preferred starting date is 1 August 2025.

Please note:

• Only documents received prior to the application deadline will be evaluated. Thus, documents sent after deadline will not be taken into account.
• The programme committee may request further information or invite the applicant to attend an interview.
• Shortlisting will be used, which means that the evaluation committee only will evaluate the most relevant applications.
  

Aarhus University’s ambition is to be an attractive and inspiring workplace for all and to foster a culture in which each individual has opportunities to thrive, achieve and develop. We view equality and diversity as assets, and we welcome all applicants. All interested candidates are encouraged to apply, regardless of their personal background.