PhD fellowship in Casein Structure and Processing

Department of Food Science invites applicants for a PhD fellowship in Casein Structure and Membrane Filtration. The project is part of the research project “Gentle Caseins” and aims to study the relationship between casein processing and its micellar integrity to explore the possibility of creating a novel casein micelle-based ingredient financed by Arla Foods in collaboration with Aalborg University.

Start date is (expected to be) 1 January 2025 or as soon as possible thereafter.

The project
Pressure-driven membrane filtration is currently used for the production of micellar casein ingredients. This project aims to investigate and clarify the modification in casein micellar structure and consequently their functionalities caused by selected membrane filtration processes. The filtration processes will be studied in terms of driving force and flow behavior. The effect of process on casein micellar integrity will be evaluated based on their physicochemical properties such as particle size, zeta potential, and rheology in addition to some structural changes characterized at different length scales.

Who are we looking for?
We are looking for candidates within a master’s degree in the field of Food engineering, Food Science and Technology or related fields. The ideal candidate has a genuine interest in investigating the effect of processing on product properties. Experience or knowledge about dairy processing and chemistry or membrane filtration is an advantage. English proficiency is required for this position. Previous or ongoing experience with writing and structuring scientific articles, good managerial skills and ability to build relationships with industry are a plus.

Our group and research- and what do we offer?
The research areas at Department of Food Science at University of Copenhagen share the mission to contribute with new solutions for society and industry to support sustainable food production, food security and safety as well as production of high quality food promoting human health and wellbeing. The Department of Food Science is recognized for excellence in food research, education, and industrial collaboration. The Department is an international workplace with English as primary working language. The PhD position will be a part of the Dairy and Processing research group at Section for Ingredients and Dairy Technology, which conducts research on novel sustainable technologies to create sustainable, healthy and sensorial attractive products and ingredients by valorizing raw materials and side streams. We focus on understanding the effects of processing on the material properties, microstructure and functionality. In several projects we work in close collaboration with industry and actively contribute to teaching specially for MSc in Food Science and Technology. We have at our disposal a pilot plant and process lab with membrane filtration equipment at different length scales, as well advanced analytical infrastructure such as SAXS for structure characterization.
We offer creative and stimulating working conditions in a dynamic and international research environment.

Principal supervisor is Professor Lilia Ahrné ([email protected]), and the co-supervisors are: Associate Cejna Anna Quist-Jensen (AAU), Assistant Professor Giovanni Barone (UCPH), Dr Behnaz Razi Parjikolaei (Arla Food Ingredients).

The PhD programme
A three year full-time study within the framework of the regular PhD programme(5+3 scheme), if you already have an education equivalent to a relevant Danish master’s degree.
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 or related field. 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.
Terms of appointment and payment accord to the agreement between the Danish Ministry of Taxation and The Danish Confederation of Professional Associations on Academics in the State. The position is covered by the Protocol on Job Structure.
Responsibilities and tasks in both PhD programmes
Carry through an independent research project under supervision

• Complete PhD courses corresponding to approx. 30 ECTS
• 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 project

We are looking for the following qualifications:

• Professional qualifications relevant to the PhD project
• Relevant work experience
• Other relevant professional activities
• Curious mind-set with experience or strong interest in technical skills in dairy products processing and characterization/functionality (e.g. membrane filtration, microscopy, rheology)
• Good language skills

Application and Assessment Procedure

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

Please include:

• Letter of interest describing the qualifications that make you an excellent candidate for this PhD position (max. one page)
• Curriculum vitae including information about your education, experience, language skills and other skills relevant for the position
• Original diplomas for Bachelor of Science or Master of Science and transcript of records in the original language, including an authorized English translation if issued in another language than English or Danish. If not completed, a certified/signed copy of a recent transcript of records or a written statement from the institution or supervisor is accepted.
• Publication list (if possible)
• Reference letters (if available)

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 and, if so, for which of the two models. 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/.

Questions
For specific information about the PhD fellowship, please contact Prof Lilia Ahrné , [email protected]. tlf.nr. 93565507 or Behnaz Razi Parjikolaei, [email protected]. tlf. nr. 72177897.
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.

Københavns Universitet giver sine knap 10.000 medarbejdere muligheder for at udnytte deres talent fuldt ud i et ambitiøst, uformelt miljø. Vi sikrer traditionsrige og moderne rammer om uddannelser og fri forskning på højt internationalt niveau. Vi søger svar og løsninger på fælles problemer og gør ny viden tilgængelig og nyttig for andre.

Kontakt
Lilia Ahrné
E-mail: [email protected]

Info
Ansøgningsfrist: 24-11-2024

Ansættelsesdato: 01-01-2025

Arbejdstid: Fuldtid

Afdeling/Sted: FOOD