PhD student position in Food Science - Texture engineering of alternative proteins


We are offering a four-year PhD position to an ambitious candidate who is interested in working on devloping biomass fractionation technologies for alternative protein resources and engineering the taste and the texture of alternative proteins via emerging technologies. The PhD-student will belong to the Chalmers Bioscience Graduate School, and most experimental work will be performed at Chalmers. However, visits to the collaborating industry partners including Lantmännen and AquaFood are foreseen.

Project description
Alternative proteins from plant resources or food side streams can facilitate a sustainable transition in our food system. However, these proteins cannot easily compete and be replaced with the conventional animal proteins due to color, flavor and texture issues resulting in lower consumer interests towards analogue products made of those proteins. Within the frame of several national projects including BlueBio, 3DMIX and TastyPeas this PhD position aims to develope innovative routes for improving color and flavor of alternative proteins by improving biomass fractionation technologies. It will also explore emerging structuring technologies for engineering the taste and texture hybrid food products made of alternative proteins.

Information about the division and the department
At the Department of Life Sciences (LIFE), we conduct research, innovation and education to enable a biobased society and improve human health. Our topics cover both basic and applied aspects of life sciences in the areas of systems biology, chemical biology, industrial biology and biotechnology and, food and nutrition science. We develop and apply cutting edge experimental and computational technologies. Our researchers are discovering how biomolecules, living cells and the whole organisms’ function and respond to the environment. Based on that knowledge, we engineer biological systems to produce foods, drugs and chemicals in an innovative and sustainable way. We also use this knowledge to pioneer new methods for prevention, diagnostic and treatment of human diseases, often in close collaboration with complementary competences from society, industry and academia. Our most important contribution to the society is the new generations of young scientists trained to be future leaders. Altogether, our department is a home to life sciences, where innovative ideas and creative people grow.

The division of Food and Nutrition Science (FNS) is one of four research divisions at LIFE. FNS addresses major societal challenges related to foods, sustainability and health. We conduct fundamental and applied research, innovation, education and dissemination in food and nutrition science with the aim to provide new knowledge and solutions that pave the way for a sustainable planet and healthy humans. Research topics span from food chemistry and technology to molecular- and data- driven nutrition. In Food Science, we focus primarily on marine and plant-based food systems with the goal to promote high food quality, minimize losses throughout the value chain and to utilise alternative sources for production of nutrients. In nutrition, we focus on human observational and intervention studies as well as cell-based model studies and apply advanced data-driven approaches and state of the art biochemical- and OMICs technologies to understand and predict the role of foods, dietary components and dietary patterns in human health.

Major responsibilities
Carry out research within the project with specific focus on protein extraction from diffent resources, evaluation their functionality and developing new texturized products via thermomechanical processing.

The candidate would be responsible for experimental planning, practical work, sample collection, data handling, writing of publications and communications of results to both academic and industrial partners within the project.

Qualifications
1. The applicant must hold a Master's level degree in food technology, food biophysics, biotechnology, bioprocessing, food chemistry, protein technology or similar.
2. Experience of working with protein extraction from different biomasess as well as its structure, flavor, rheology and functionality analysis is advantageous.
3. Knowledge on protein structuring via thermomechanical processing is advantageous.
4. Ability to work independently as well as in teams and take responsibility for progress of the project.
5. Strong communication skills in English (oral and written).

The position requires sound verbal and written communication skills in English. If Swedish is not your native language, Chalmers offers Swedish courses.

Contract terms
Full-time temporary employment. The position is limited to a maximum of five years.

We offer
Chalmers offers a cultivating and inspiring working environment in the coastal city of Gothenburg
Read more about working at Chalmers and our benefits for employees.

Chalmers aims to actively improve our gender balance. We work broadly with equality projects, for example the GENIE Initiative on gender equality for excellence. Equality and diversity are substantial foundations in all activities at Chalmers.

Application procedure
The application should be marked with Ref 20230007 and written in English. The application should be sent electronically and be attached as PDF-files, as below. Maximum size for each file is 40 MB. Please note that the system does not support Zip files.

CV: (Please name the document: CV, Family name, Ref. number)
• CV
• Other, for example previous employments or leadership qualifications and positions of trust.
• Two references that we can contact.

Personal letter: (Please name the document as: Personal letter, Family name, Ref. number)
1-3 pages where you:
• Introduce yourself
• Describe your previous experience of relevance for the position (e.g. education, thesis work and, if applicable, any other research activities)
• Describe your future goals and future research focus

Other documents:
• Copies of bachelor and/or master’s thesis.
• Attested copies and transcripts of completed education, grades and other certificates, e.g. TOEFL test results.

Please use the button at the foot of the page to reach the application form. 

Application deadline: 10-02-2023

For questions, please contact:
Mehdi Abdollahi, Researcher at Food and Nutrition Science/Life Sciences
E-mail: khozaghi@chalmers.se

*** Chalmers declines to consider all offers of further announcement publishing or other types of support for the recruiting process in connection with this position. *** 
   



Chalmers University of Technology conducts research and education in engineering sciences, architecture, technology-related mathematical sciences, natural and nautical sciences, working in close collaboration with industry and society. The strategy for scientific excellence focuses on our six Areas of Advance; Energy, Health Engineering, Information and Communication Technology, Materials Science, Production and Transport. The aim is to make an active contribution to a sustainable future using the basic sciences as a foundation and innovation and entrepreneurship as the central driving forces. Chalmers has around 11,000 students and 3,000 employees. New knowledge and improved technology have characterised Chalmers since its foundation in 1829, completely in accordance with the will of William Chalmers and his motto: Avancez!
 


 


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