PhD Student Position in Analytical Food Chemistry

A fully-funded PhD student position for 3 years is available at the Department of Physiological Chemistry at the University of Vienna, Austria.

The working group ‘Analytical Food Chemistry and Lipid Oxidation’ (https://npc.univie.ac.at/en/research/analytical-food-chemistry-lipid-oxidation/ ) is looking for a highly motivated PhD candidate interested in working at the interface of analytical chemistry and food chemistry. The project aims at elucidating the role of association colloids in bulk oils to enhance food quality and bioactivity. The PhD student will analyze the impact of natural products on the supramolecular structures and the progress of lipid oxidation in processed and digested vegetable oils.

Requirements:

The successful candidate should hold a Master’s degree in (Food) Chemistry, Food Technology, Life Sciences, or in another relevant field. Ideally, the applicant has practical experiences in characterizing lipids in bulk or emulsified forms, mass spectrometry, and basic knowledge in bioinformatics. Applicants should be highly motivated, initiative, and reliable. Excellent oral as well as written communication skills in the English language are needed.

Remuneration is according to the current personnel costs scheme of the FWF. The position can be filled immediately. Interested applicants should provide a CV, a motivation letter explaining their interest in this PhD student position, and a transcript of their grades. In addition, contact details of two referees or two reference letters should be attached to the application.

Applications should be sent to Assoc. Prof. Dr. Marc Pignitter ([email protected] ) no later than February 1, 2022.