PhD fellowship in plant proteins and data modelling

Department of Food Science invites applicants for a PhD fellowship in Synergizing chemistry and data science to enhance plant-based food development.

Start date is 1 February 2025 or as soon as possible thereafter.

The project
Extrusion is the most used technique to produce meat analogue, through the complex protein transformation from raw ingredient into meat-like structure. Meat analogue extrusion varies depending on protein sources, variability, functionality, and processing conditions, but the complete understanding of the molecular principles is unknown. The PhD will employ a mix of protein chemistry, spectroscopic analysis, quality evaluation, and data science, to study protein variability, interplay between protein functionality and extrusion conditions, and molecular modifications during extrusion. All data will be brigde together by an entirely new data modelling approach, a Design Space, to establish the important protein features that allows for optimization of meat analogue quality.

Who are we looking for?
We are looking for candidates within the field(s) of plant proteins, plant-based foods, and data analysis. Applicants can have a background from protein analytics, plant protein functionality, food science and technology.

Our group and research- and what do we offer?
You will be part of the research group on Food Design and Sustainability (FDS), which cover multiple scientific disciplines ranging from food chemistry to consumer science and food systems modelling. FDS consists of one professor, four associate professors, 10 post docs, 6 PhD students, 7 Research asistents, one laboratory technician and one laboratory coordinator. Our research vision is to advance the development of sustainable foods rooted in our understanding of the interplay between green chemistry principles, functionality, consumer acceptance and sustainability science. The research group focuses on the development of sustainable innovation in food science, which hinges on several critical understandings of food matrix effect during gentle processing and whole biomass exploitation. We combine knowledge on environmentally sustainable raw materials production and extraction, green chemistry principles and detailed knowledge about the properties of food components in complex food matrices during processing, storage and consumption. Our international industrial and research network is strong and broad covering the development of eco-efficient resource management and food processing technologies as well as analytical and sensory measurement methods in food innovation. A new research angle adopts a holistic approach aiming at exploring pathways towards circular regenerative food systems implementing green/clean technologies within circular multi-actor industrial ecology systems contributing to environmental restoration and climate change mitigation hypothesized to solve the global societal challenges associated to the transgression of the planetary boundaries.

The group is a part of Department of Food Science, Faculty of SCIENCE, University of Copenhagen. We are located in Copenhagen.

We offer creative and stimulating working conditions in dynamic and international research environment. Our research facilities include modern laboratories.

• Principal supervisor isAssociate Professor, Vibeke Orlien, Department of Food Science, [email protected], Direct Phone: +45 35333226.
• Motivated letter of application (max. one page)
• Your motivation for applying for the specific PhD project
• Curriculum vitae including information about your education, experience, language skills and other skills relevant for the position
• Original diplomas for Bachelor of Science and Master of Science and transcript of records in the original language, including an authorized English translation if issued in another language than English or Danish. If not completed, a certified/signed copy of a recent transcript of records or a written statement from the institution or supervisor is accepted.
• Publication list (if possible)
• Reference letters (if available)

The PhD programme
Qualifications needed for the regular programme
To be eligible for the regular PhD programme you must have completed a degree programme, equivalent to a Danish master’s degree (180 ECTS/3 FTE BSc + 120 ECTS/2 FTE MSc) related to the subject area of the project, e.g. Food science and technology, Food product innovation. For information on eligibility of completed programmes, see General assessments for specific countries and Assessment database.

Terms of employment in the regular programme
Employment as PhD fellow is full time and for maximum 3 years.

Employment is conditional upon your successful enrolment as a PhD student at the PhD School at the Faculty of SCIENCE, University of Copenhagen. This requires submission and acceptance of an application for the specific project formulated by the applicant.

The terms of employment and salary are in accordance with the agreement between the Ministry of Finance and The Danish Confederation of Professional Associations on Academics in the State (AC). The position is covered by the Protocol on Job Structure.

Responsibilities and tasks in the PhD programme:

• Carry through an independent research project under supervision
• Complete PhD courses corresponding to approx. 30 ECTS / ½ FTE
• Participate in active research environments, including a stay at another research institution, preferably abroad
• Teaching and knowledge dissemination activities
• Write scientific papers aimed at high-impact journals
• Write and defend a PhD thesis on the basis of your project

We are looking for the following qualifications:

• Professional qualifications relevant to the PhD project
• Relevant publications
• Relevant work experience
• Other relevant professional activities
• Curious mind-set with a strong interest in plant proteins, plant-based foods, and protein analytics
• Good language skills

Application and Assessment Procedure
Your application including all attachments must be in English and submitted electronically by clicking APPLY NOW below.

Please include:

Application deadline:
The deadline for applications is 8 December 2024, 23:59 GMT +1
We reserve the right not to consider material received after the deadline, and not to consider applications that do not live up to the abovementioned requirements.

The further process
After deadline, a number of applicants will be selected for academic assessment by an unbiased expert assessor. You are notified, whether you will be passed for assessment.

The assessor will assess the qualifications and experience of the shortlisted applicants with respect to the above mentioned research area, techniques, skills and other requirements. The assessor will conclude whether each applicant is qualified and, if so, for which of the two models. The assessed applicants will have the opportunity to comment on their assessment. You can read about the recruitment process at https://employment.ku.dk/faculty/recruitment-process/.

Questions
For specific information about the PhD fellowship, please contact the principal supervisor.

General information about PhD study at the Faculty of SCIENCE is available at the PhD School’s website: https://www.science.ku.dk/phd/.

The University of Copenhagen wishes to reflect the surrounding community and invites all regardless of personal background to apply for the position.

Københavns Universitet giver sine knap 10.000 medarbejdere muligheder for at udnytte deres talent fuldt ud i et ambitiøst, uformelt miljø. Vi sikrer traditionsrige og moderne rammer om uddannelser og fri forskning på højt internationalt niveau. Vi søger svar og løsninger på fælles problemer og gør ny viden tilgængelig og nyttig for andre.

Kontakt
Vibeke Orlien
E-mail: [email protected]

Info
Ansøgningsfrist: 08-12-2024

Ansættelsesdato: 01-02-2025

Arbejdstid: Fuldtid

Afdeling/Sted: FOOD