PhD fellowship in understanding sensory palatability of rapeseed proteins

Department of Food Science, Section for Design and Consumer Behaviour, invites applicants for a PhD fellowship in understanding sensory properties of rapeseed proteins especially regarding bitterness and astringency reduction. The PhD project will involve sensory characterisation studies and investigations of protein-saliva interactions in model assays. The position starts 1 October 2024 or as soon as possible thereafter. The student will be enrolled at University of Copenhagen and be affiliated with the Sensory Science and Consumer Behaviour group.

Further information about the Department can be found at https://www.food.ku.dk/english/ and the Food Sensory Science and Consumer Behaviour group at https://food.ku.dk/english/research_at_food/research-groups/sensory-science-and-consumer-behaviour/

The project and what we offer

The PhD position is part of ‘SEEDFOOD: Functional and palatable plant seed storage proteins for sustainable foods’ project funded by the Novo Nordisk Foundation. The primary partners in SEEDFOOD are University of Copenhagen (UCPH), Technical University of Denmark (DTU) and University of Le Mans in France (ULM). The project coordinator is Professor Marianne Nissen Lund, Department of Food Science, UCPH.

SEEDFOOD will serve as multi-disciplinary centre in which you as young scientist will benefit from training and joint supervision by principal investigators. We expect some mobility between labs and partners. You will be part of an international dynamic research environment founded on knowledge sharing, high scientific ambitions and cross-disciplinary synergy. We focus on active career development of junior researchers and offer coaching/mentoring activities across the centre.

The vision of SEEDFOOD is to accelerate the transition from animal- to plant-based food proteins for sustainable food production and consumption. We will achieve this by tailoring plant protein ingredients towards superior functional, palatable, and nutritional properties through novel protein design and in-depth understanding of molecular interactions in the food matrix.

We will use rapeseed protein to expand the scientific foundation necessary for the use of seed storage proteins for foods. Rapeseed is a protein-rich crop used for industrial oil production. It is farmed on a large scale in e.g. Europe and may be utilized in new food types locally across the globe. In SEEDFOOD we will create knowledge to sustainably transform the poor functionality of plant seed storage proteins and rationally tailor protein performance for future food design.

Scientific themes in SEEDFOOD encompass: gentle and sustainable processing to isolate seed proteins; improvement of protein surface characteristics through enzyme treatments; biophysics of protein structures and molecular interactions; functionality and palatability in model foods.

Specfic tasks for the PhD position:

• Sensory evalution of taste and mouthfeel properties of protein isolates, modified proteins and mixtures using experimental designs and chemometrics.
• Investigations of bitterness and astringency reduction principles in physical-chemical model systems including protein binding assays and analysis.

The principal supervisor is Professor Wender Bredie, Department of Food Science, University of Copenhagen, [email protected]

We are looking for the following qualifications:

• An MSc degree in Food Science and Technology, Pharmaceutical Science or related natural science discipline
• Excellent academic English writing and communication skills
• Self-motivated personality with willingness to spend time abroad in a guest academic institution
• Good interpersonal skills
• High professional and working ethics
• Team player

Key selection criteria:

• Excellent academic qualifications with relevance for the position
• Relevant work experience
• English language skills
• Level of enthusiasm and motivation for the project
• Interpersonal and team player skills

Qualifications needed for the regular programme
To be eligible for the regular PhD programme, you must have completed a degree programme, equivalent to a Danish master’s degree (180 ECTS/3 FTE BSc + 120 ECTS/2 FTE MSc) related to the subject area of the project, e.g. Food science, sensory science, biochemistry, protein engineering/chemistry. For information of eligibility of completed programmes, see General assessments for specific countries and Assessment database .

Terms of employment in the regular programme
Employment as PhD fellow is full time and for maximum 3 years.

Employment is conditional upon your successful enrolment as a PhD student at the PhD School at the Faculty of SCIENCE, University of Copenhagen. This requires submission and acceptance of an application for the specific project formulated by the applicant.

The terms of employment and salary are in accordance to the agreement between the Ministry of Finance and The Danish Confederation of Professional Associations on Academics in the State (AC). The position is covered by the Protocol on Job Structure.

General responsibilities and place of employment

• Carry through an independent research project under supervision
• Complete PhD courses corresponding to approx. 30 ECTS / ½ FTE
• Participate in active research environments, including a stay at another research institution, preferably abroad
• Teaching and knowledge dissemination activities
• Write scientific papers aimed at high-impact journals
• Write and defend a PhD thesis on the basis of your research project

Department of Food Science is internationally recognized for excellence in food science research, education, strong industrial collaborations, and dynamic international environment, where English is the primary working language. The mission of the department is to contribute with new knowledge and innovative solutions for society and industry to support sustainable food production, food security, food safety, and help to produce consumer attractive, palatable, and high-quality novel foods promoting human health and well-being. We are characterized by a high involvement in interdisciplinary research at both international and national levels.

Application and Assessment Procedure

Your application including all attachments must be in English and submitted electronically by clicking APPLY NOW below.

Please include: 

Application deadline:

The deadline for applications is 2 August 2024, 23:59 GMT +1.

We reserve the right not to consider material received after the deadline, and not to consider applications that do not live up to the abovementioned requirements.

The further process
After deadline, a number of applicants will be selected for academic assessment by an unbiased expert assessor. You are notified, whether you will be passed for assessment.

The assessor will assess the qualifications and experience of the shortlisted applicants with respect to the above mentioned research area, techniques, skills and other requirements. The assessor will conclude whether each applicant is qualified. The assessed applicants will have the opportunity to comment on their assessment. You can read about the recruitment process at https://employment.ku.dk/faculty/recruitment-process/ .

Interviews with selected candidates are expected to be held in end of August 2024.

Questions
For specific information about the PhD fellowship, please contact the principal supervisor.

General information about PhD study at the Faculty of SCIENCE is available at the PhD School’s website: https://www.science.ku.dk/phd/ .

The University of Copenhagen wishes to reflect the surrounding community and invites all regardless of personal background to apply for the position. 

Part of the International Alliance of Research Universities (IARU), and among Europe’s top-ranking universities, the University of Copenhagen promotes research and teaching of the highest international standard. Rich in tradition and modern in outlook, the University gives students and staff the opportunity to cultivate their talent in an ambitious and informal environment. An effective organisation – with good working conditions and a collaborative work culture – creates the ideal framework for a successful academic career.