Doctoral Student, Food Chemistry and Biochemistry

The research topics of the group deal with various chemical and analytical aspects of healthy and sustainable foods and food systems. Individual research projects are centred around dietary fibres and associated small molecules, their occurrence, interactions, and other properties in foods during processing and digestion. Furthermore, the group has ongoing projects on fermentation, as well as assessment and optimization of new raw materials for food use. The work includes developing improved analytical methods for the analysis of these components and their reactions.

The group is looking for a doctoral student to work on a project related to the exploration and chemical characterization of grain-based food materials and their reactions esp. in low moisture systems. We seek for a highly motivated student with good skills in chemical analysis and solid understanding of food processing. In particular experience LC-MS, GC-MS and EPR in is considered a benefit, in addition to the other standard analytical techniques (GC, HPLC, NMR, FT-IR, measurements of physical properties). Furthermore, expertise in food processing and technology in general is considered an advantage. Due to the multidisciplinary nature of the research topics the applicants should be motivated to adapt new techniques quickly.

• a Master’s degree in food chemistry, food sciences, organic or analytical chemistry, or a related subject
• an interactive and highly motivated personality
• the ability to carry out research in an interdisciplinary and international environment
• excellent English language skills (oral and written)
• a strong desire to disseminate the results in conference talks and journal articles

• A collegial and respectful working environment
• Training opportunities enabling continuous professional development
• Mentoring and networks in the food sector
• Flexible working hours, possibility for part-time work
• International and inclusive team with diverse backgrounds