PhD Student in Food Structure Engineering

The Food Structure Engineering group is dedicated to transform food processing by developing simple and effective methods to convert raw materials into nutrient-rich food products. Our goal is to replace conventional food processing techniques with processes that enable us to use entire raw materials to eliminate contradicting processing steps. To achieve this goal, we combine biological and physical approaches, such as solid-state fermentation, bioinspired structuring, forced alignment, and extrusion to enhance the texture, flavor, and nutrition of food. Fundamentally, we study the microbe-material-processing interface to understand the effects of processing on the nutritional quality of food to contribute to healthier diets and a more resilient global food system.

The project is fully funded and integrated into the Food Structure Engineering group. 

The group is looking for a PhD student to work on a project related to the exploration of food structuring mechanisms and self-assembly processes at low and high temperatures. We seek highly motivated students with good skills in physics, material science, and food engineering. Experience with food characterization techniques (rheology, texture analysis) is a benefit. Furthermore, expertise in food processing and technology is generally considered an advantage. The ability to build and construct process setups is a plus, and general knowledge of nutrition, microbiology, chemistry, and biotechnology is important. 

• a Master’s degree in food science, food process engineering, material science, physics 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

With the social and leadership competencies, ETH Zurich has developed a common understanding for a shared work culture. Kindly try to incorporate these six competencies into your recruitment.

• A collegial and respectful working environment
• A creative and fun environment to explore own ideas 
• Training opportunities enabling continuous professional development
• Mentoring and networks in the food sector
• Flexible working hours
• A results-driven team
• We value research excellence over quantity