PhD position in the field of lipid and lipase functionality during breadmaking

(ref. BAP-2022-143)

Laatst aangepast : 4/03/2022

The KU Leuven Laboratory of Food Chemistry and Biochemistry (LFCB) is a leading laboratory in cereal science and technology. Its research mission is (i) to generate basic insights into the starch, non-starch polysaccharide, storage and physiologically active protein and lipid constituents of (pseudo-)cereals and (ii) to apply such insights with the aim to understand and improve processing, final product and/or health related functionality in biotechnological processes where cereals are used. As this project is highly interdisciplinary, you will collaborate with Puratos and two other research units from KU Leuven: the Laboratory of Food and Lipids and the Sustainable Materials Laboratory.

Project
LFCB wants to hire a highly motivated person to conduct innovative scientific research in the field of cereal science and technology. The research is part of a collaboration with Puratos, an international group offering a full range of innovative products, raw materials and application expertise to the bakery, patisserie and chocolate sectors. Puratos and LFCB have a strong collaboration track spanning three decades.

Bread is consumed in most parts of the world in a wide range of sizes, shapes, textures and tastes. Many different procedures are used for its manufacture, all with the aim to convert (mainly) wheat flour into an aerated and palatable food. Wheat flour lipids play important roles during breadmaking and, therefore, are a main target for improving bread quality.

The general objective of this research project is to study the structure-function relationship of lipids and their modification by lipases during breadmaking. Today, knowledge is lacking on (i)why certain lipases bring positive effects in bread making, while others do not or even negatively impact product quality, (ii) why lipases perform differently with different types of wheat flour, and (iii) the effect of combining lipases. A better understanding of the underlying mechanisms is key for driving future innovations.

Profiel

• Master's degree in bioscience engineering, chemistry, biomedical sciences or civil engineering (with sufficient chemistry education) with distinction
  
• Strong motivation for scientific research and all associated aspects (reporting, interaction with other researchers, taking part in education of MSc students,…) is a must
  
• Willingness to work at interdisciplinary boundaries, in close collaboration with the other project members and the industrial partner
  
• Adequate knowledge of English for scientific discussions and writing
  
• Strong interest in food science
  
• Previous experience with lipid chemistry and functionality will be a plus

Aanbod

We offer a full-time, fully funded PhD position for one year and renewable until four years, subject to meeting the requirements and deadlines set out by the supervisors and the Arenberg Doctoral School. You will be working in a dynamic research group, and you will be supported in achieving the set goals by fellow PhD students, postdocs and promotors. LFCB disposes over a wide range of analytical techniques in the field of food science and can rely on an broad professional network within and outside of the University, facilitating possible collaborations. We offer the opportunity to obtain a PhD degree from KU Leuven, one of Europe’s leading Universities.

Interesse?

Meer informatie is te verkrijgen bij dr. Kristof Brijs, tel.: +32 16 32 14 84, mail: [email protected] of prof. dr. ir. Jan Delcour, tel.: +32 16 32 15 81, mail: [email protected].

KU Leuven wil een omgeving creëren waarin alle talenten maximaal tot ontplooiing kunnen komen, ongeacht gender, leeftijd, culturele herkomst, nationaliteit of functiebeperking. Hebt u vragen in verband met toegankelijkheid of ondersteuningsmogelijkheden, dan kan u ons contacteren via [email protected].