215 food-technology positions in Netherlands

PhD on Rebound Effect within Digitally-enabled Food Sharing Platforms

. These platforms leverage the principles of Industry 4.0, such as interoperability, real-time capability, and data-driven innovation, to enhance efficiency and reduce food waste. By integrating smart technologies

Team leader Applied Ecology in agrosystems

, ICT, sensing and robotics, field tests, interviews, conceptual development, action research, and integral analysis and implementation of results in collaboration with stakeholders. Our research and

PhD Social acceptance of fermented foods from waste streams

or food related disciplines for the NWO funded project ‘Production, Microbial Safety and Social Acceptance of Fermented Foods from Waste Streams (PROSAFE)’. This project contributes to reduction of food

PhD in Fermentation and Food Safety

, food sciences, food technology, or biotechnology; have affinity with functional chemical and genomic analyses and experience is considered an advantage; are a creative researcher, being independent yet

Food & Society Coordinator

and interest in food-related topics. It is an advantage if you have a background in social sciences or food sciences, but it is not a requirement; ability to create ideas for engaging projects and carry

PhD in Fermentation and Food Safety

are an ambitious scientist and driven by curiosity. Besides that, you also: have an excellent MSc record in (food) microbiology, food sciences, food technology, or biotechnology; have affinity with

Head of the Department of Animal Health & Animal Welfare

, you will optimally facilitate the team to achieve the best results together. You will use your network in the agri-food sector and with knowledge institutions to create support and cooperation in

PhD position: Understanding micro-structure of plant protein based gels

Your job Are you a talented aspiring researcher interested in integrating physics with food technology? Would you like to contribute to the sustainable protein transition while working with state

2 PhD positions FunMeat: Sensory, Rheology and Juiciness of next-generation meat analogues.

expertise and techniques from food technology, sensory and consumer science and soft matter physics to deliver new insights into structure-property relationships of fibrous PBMAs. The new insights can be used

Postdoc in active edible food packaging material

degree in Food Science, Food Technology, Chemical and/or Packaging Engineering; demonstrated experience in experimental research, preferably in the area of food packaging materials, edible coatings and