Academic ConnectPosition: PhD Researcher in Food Chemistry and Biochemistry
Reference: BAP-2025-248
Last Modified: 29/04/2025
About the Project
The KU Leuven Laboratory of Food Chemistry and Biochemistry (LFCB), under the supervision of Prof. Arno Wouters, is recruiting a highly motivated PhD researcher to work on an innovative scientific project in the context of the Doctoral Network “Edible Soft Matter” (ESM), funded by the European Union under the Marie Sklodowska-Curie Actions (MSCA) programme.
This interdisciplinary and international research network gathers leading experts in soft matter and food sciences. The objective of the project is to train and develop a new generation of young researchers in the design, production, and quality assessment of innovative plant-based food products.
Project Focus: The current position concerns IRP6: “Relating the colloidal and air-water interfacial properties of plant protein systems”. The goal is to investigate the impact of processing steps on the extraction and isolation of plant proteins, focusing on oats as a model, and studying their colloidal and foaming properties under different conditions (e.g., pH, ionic strength, temperature). The outcomes will help understand the relationship between protein structure and functional properties.
Research Objectives
- Study the impact of chemical, physical, and enzymatic processing steps on the extraction and characterization of plant proteins.
- Investigate how environmental conditions affect the self-assembly of oat proteins.
- Examine the air-water interfacial and foaming properties of proteins, aiming to establish relationships between physicochemical properties and functional behaviors.
Planned Secondments:
- Université Le Mans (France): Prof. Christophe Chassenieux on protein self-assembly.
- Lund University (Sweden): Prof. Lars Nilsson on protein aggregate characterization using UF4-SAXS.
- Cargill (Belgium): Dr. Paul Smith and Dr. Katlijn Moelants on foam characterization.
Candidate Profile
The ideal candidate should have:
- MSc or equivalent in Bioscience Engineering (preferably focusing on food science), Food Sciences, or related fields.
- Strong training in food chemistry, food technology, and food constituent functionality.
- Proven scientific interest, motivation for research, and a clear career goal in food science (academia, research center, or food industry).
- Appreciation for interdisciplinary research and a proactive drive for collaboration across fields.
- Proficiency in English, good communication skills, and social competence.
Eligibility Rules:
- Candidates must be Doctoral Candidates (not yet holding a PhD) and fulfill the mobility rule: Researchers must not have resided or carried out their main activities in the recruiting country (Belgium) for more than 12 months in the last 36 months.
Selection Criteria:
- Scientific excellence, motivation, and suitability for the position.
- Gender and equal opportunity considerations will be prioritized.
Offer
- Full-time PhD position at KU Leuven, Belgium.
- Duration: 4 years, with contracts renewed annually.
- Start date: 1st October 2025.
- Estimated salary: Approximately €3055 per month (gross), depending on personal circumstances.
- The PhD position is based at the Laboratory of Food Chemistry and Biochemistry (LFCB) at KU Leuven, Belgium.
How to Apply
- Application deadline: 31 May 2025.
- Apply via the ESM website: https://edible-soft-matter.eu/irp-6/.
For more information, contact Prof. dr. Arno Wouters at arno.wouters@kuleuven.be.
Commitment to Diversity and Equal Opportunity
KU Leuven is committed to creating an inclusive and respectful environment. We value diversity and encourage open dialogue and the expression of different perspectives. KU Leuven strives for equal opportunity and ensures that all candidates are considered based on their merits, abilities, and potential regardless of gender identity, sexual orientation, age, ethnicity, religion, or disability.
For assistance with accessibility or further questions, please contact: apply@kuleuven.be.