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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
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of the project and will provide fundamental engineering support. While the project is fundamental in nature, the PhDs will have the opportunity to work at the interface between Research and Technology Development
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completed MSc degree in Physical Chemistry, Physics, Food Science, Materials Science, Biotechnology, Chemical Engineering; knowledge of (food) proteins, and their functional characteristics; research
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Institute will be your co-supervisor. In your project, you will also collaborate closely with a second PhD candidate and colleagues from Delft University of Technology as well as partners from China. Your