PhD Opportunity: Digital Twin of Protein Extrusion for Plant-Based Meat Innovation

Job No.: 661070

Location: CSIRO Werribee, Victoria and Monash University, Clayton

Employment Type: Full-time

Duration: 4-year fixed-term employment

Remuneration: Scholarship package of $46,000 annually (2024 rate)

Project Description

The project is under the CSIRO’s Industry PhD (iPhD) Program that brings together an industry partner, a university (Monash University for this project) and CSIRO to co-develop a four-year industry-focussed PhD project. You will receive a four-year scholarship package of $46,000 annually (2024 rate) if successful. To be eligible, you must be an Australian or New Zealand citizen or Australian permanent resident.  Please see other eligibility requirements and other details at the following link.

www.csiro.au/en/careers/Scholarships-student-opportunities/Postgraduate-programs-and-Scholarships/Industry-PhD/iPhD-Student

The current project aims to develop a digital twin of the twin-screw extrusion process – through computational 3D modelling – focusing on plant proteins to form animal meat-like fibrous textures. This digital twin will be a vital tool for the industry, enabling the optimisation of extrusion conditions and enhancing product quality attributes.

This role will involve a deep investigation to understand the influence of ingredient physico-chemical properties, extrusion operating parameters, and screw configurations on the rheological behaviour of food material throughout extrusion, which controls for the nutritional profile, digestibility, and fibrous texture formation the final product. Activities will include exploring the academic literature, developing computational models for concentrated plant protein extrusion, and experimental studies at laboratory and pilot-scale for model validation.

Desired Student Skillset

Essential skills for this project include a background in Mechanical/Chemical/Materials Engineering, with familiarity in CAD or computational fluid dynamic modelling. Analytical and critical thinking skills are necessary for experimental design, data interpretation, and problem-solving. Strong communication skills and the ability to work independently and as part of a team are also required.

(Optional) Desirable skills include background studies in food science and related disciplines or computer science and related disciplines. Foundational knowledge in protein chemistry, extrusion processing, rheological principles, and food characterisation will be an advantage for the project. A willingness to develop skills in project management and balancing the priorities of industrial partners while conducting academic research will enhance project outcomes. The candidate should have the ability to collaborate with researchers from different disciplines, such as food engineering, nutrition science, and the social science of sensory experience.

To Apply

Please visit: www.monash.edu/engineering/future-students/graduate-research/how-to-apply

Enquiries

Sushil Dhital (Monash University), [email protected]

Danyang Ying (CSIRO), [email protected]

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