The KU Leuven Laboratory of Food Chemistry and Biochemistry (LFCB) (prof. Arno Wouters) is recruiting a highly motivated PhD researcher to conduct innovative scientific research in the context of the Doctoral Network “Edible Soft Matter” (acronym: ESM), funded by the European Union in the frame of the Marie Sklodowska-Curie Actions (MSCA) funding programme. This an international, interdisciplinary, and cross-sectoral network gathering leading experts in basic and applied soft matter and food sciences.
The objective of this 48-month project, starting from 1st March 2025, is to train and develop the employability of a new generation of young researchers, regulators, consultants and project leaders by providing them with a unique expertise in the design, production and quality assessment of innovative plant-based food products.
The consortium includes eleven Beneficiaries from seven countries (including three from the non- academic sector) sector who will each recruit at least one Doctoral Candidate and twelve Associated Partners (including four from the non-academic sector) with worldwide recognised and complementary expertise.
18 Doctoral Candidates will be recruited and trained in the frame of the ESM project. Through the implementation of an Individual Research Project (IRP) and the network-wide training activities, characterized by a strong involvement of the non-academic partners of the project, the Doctoral Candidates will develop the hard and soft skills needed to face the current challenges related to food and environmental transitions.
All Doctoral Candidates will:
• be recruited by one partner of the project,
• implement an Individual Research Project (PhD topic) including secondments of the researcher to other partners of the project,
• be enrolled in a doctoral programme and benefit from training at the local level,
• participate to all the network-wide training events planned in the frame of the ESM project,
• be exposed to both academic and non-academic working environments.
Project
The ESM project is organised in seven work-packages (WP) including four research-based WP and three transversal WP dedicated respectively to Doctoral candidates training (WP5), Communication, dissemination & exploitation of the project results (WP6) and to Project management and coordination (WP7). The research-based WP unravel basic scientific questions to address the essential food-related research objectives: Plant-based Ingredients (WP1), Assemblies and Interactions (WP2), Multiscale Structuring (WP3) and Towards Innovative Manufactured Foods (WP4). The scientific objectives of the project will be achieved through the implementation of 18 Individual Research Projects (IRP).
The current position concerns IRP6: “Relating the colloidal and air-water interfacial properties of plant protein systems”
Supervision: Main supervisor: prof. Arno Wouters (KU Leuven, Belgium); Co-supervisor: prof. Christophe Chassenieux (Université Le Mans, France)
Objectives:
The impact of various chemical, physical and enzymatic processing steps on the extraction and isolation of plant proteins (with oats as model), including chemical and colloidal characterization of the obtained protein fractions, will be studied. In addition, the impact of varying pre-treatments and environmental conditions (such as pH, ionic strength and temperature) on the bulk self-assembly of native oat proteins will be studied. In both cases, the air-water interfacial and foaming properties of the proteins will be investigated. This will allow establishing relationships between protein physicochemical and colloidal properties on the one hand and their functional properties on the other hand.
Expected results:
• Insight into the impact of various prior processing steps on the composition (proteins and co-extracted constituents), physicochemical and colloidal properties of isolated proteins.
• Mechanistic insights in the foaming properties of plant proteins.
• Understanding of the relationship between the state of self-assembly of plant proteins and their interfacial and foaming properties.
Planned secondments:
• Université Le Mans (France), prof. Christophe Chassenieux, self-assembly of proteins as function of environmental conditions
• Lund University (Sweden), prof. Lars Nilsson, protein aggregate characterization with UF4-SAXS
• Cargill (Belgium), Dr. Paul Smith and Dr. Katlijn Moelants, characterization of foams
Profile
- MSc or equivalent in Bioscience Engineering (preferably with focus on food science), Food Sciences, with a solid training in the areas of food chemistry, food technology, food constituent functionality. A degree with distinction is a requirement.
- Scientific interest, dedication to research and career goal to work in food science (academia or research center), or food industry.
- Appreciation for interdisciplinarity and proactive drive to collaborate across fields.
- Proficiency in English, good communication skill and social competence
Note that the following selection criteria apply:
- Eligibility rule: All researchers recruited must be Doctoral Candidate i.e. not already in possession of a doctoral degree at the date of the recruitment and undertake transnational mobility (see the mobility rule below). Researchers who have successfully defended their doctoral thesis but who have not yet formally been awarded the doctoral degree will not be considered eligible.
- Mobility rule: researchers must not have resided or carried out their main activity (work, studies, etc.) in the country of the recruiting beneficiary for more than 12 months in the 36 months immediately before their date of recruitment. Compulsory national service, short stays such as holidays, and time spent as part of a procedure for obtaining refugee status under the Geneva Convention[1] are not taken into account.
- In addition to the respect of the eligibility and mobility rule, the selection criteria will be scientific excellence, motivation and suitability for the job. Special attention will be paid to gender and equal opportunity issues.
- The ESM PhD positions are open to all candidates irrespective of age, gender, race, disability, religion or ethnic background.
Offer
We offer a PhD position (full-time) at KU Leuven (Leuven, Belgium) in an intellectually challenging environment of young and dynamic researchers. The duration of the position spans 4 years, subject to a positive evaluation at the 9-month mark, with contracts renewed annually. KU Leuven is a research-intensive, internationally oriented university that focuses on fundamental as well as applied scientific research.
- Hosting lab and working environment: Laboratory of Food Chemistry and Biochemistry (LFCB), KU Leuven, Belgium (https://www.biw.kuleuven.be/m2s/clmt/lmcb)
- Foreseen start date: 1st October 2025
- Duration : 36 months on the ESM project. Following the KU Leuven Arenberg Doctoral School requirements, an evaluation moment is foreseen 9 months after the start of the PhD trajectory, after which the trajectory proceeds (in most cases) or can be stopped if the candidate does not meet the quality requirements. The standard duration of a PhD trajectory in Belgium is 48 months. The final PhD year will be covered from other funding sources, on the condition that the candidate is well on track.
- Hours per week: 38 hours
- Estimated monthly gross salary: Approximately €3055 per month. The exact amount may depend on the social status of the candidate (registered partner with/without income, dependent children, etc.).
Interested?
For more information please contact Prof. dr. Arno Wouters, mail: [email protected].
You can apply for this position no later than May 31st by preference via the ESM website: https://edible-soft-matter.eu/irp-6/
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