PhD Position in Food Engineering, Food Science, Dairy Science for Graduates in Physics and Chemistry is available in Food Engineering, Department of Food Science, University of Copenhagen, Denmark
Deadline to Apply
May 01, 2021 (23: 59 GMT +1)
|No. of Position(s)||1|
|Research Area||Food Science, Food Engineering|
|Scholarship||According to Standard Norms|
|Workplace||Department of Food Science, University of Copenhagen, Denmark|
|Contract Period||3 Years|
- A master degree related to the subject area of the project
- Knowledge of chemistry and physics of dry formulations
- Practical experience with laboratory work and data analysis
- Knowledge in the area of Dairy an advantage
- The grade point average achieved
- Professional qualifications relevant to the PhD programme
- Previous publications
- Relevant work experience
- Other professional activities
- Good interpersonal and communicative skills required for team work across disciplines
- English language skills
- Manage and carry through your experimentally based research project
- Take PhD courses
- Write scientific papers and your PhD thesis
- Participate in international congresses
- Teach and disseminate your research
How to Apply?
To apply, please click APPLY ONLINE button mentioned above.
Applications – in English – must include:
- Cover Letter, stating which PhD project you are applying for and detailing your motivation and background for applying for the specific PhD project.
- Diploma and transcripts of records
- Other information for consideration, e.g. list of publications (if any), peer reviewed and other
- Personal Recommendations
- A maximum of 3 relevant scientific works which the applicant wishes to be included in the assessment.
- Applicants whose principal language of instruction during their BSc/MSc was not Scandinavian or English must enclose IELTS or TOEFL test scores.
About the Project
The project will study aim to understand the kinetics of changes in multicomponent dairy particle formulations during dynamic storage conditions and how they link to reconstitution. There are significant opportunities to promote sustainable nutrition by developing protein rich dairy formulations that could be used in developing countries. Such products include dairy powders mixed with other ingredients, e.g. sugar vegetable fats etc. Stability becomes a challenge, as storage in adverse conditions, e.g. temperature and humidity. The project will include establishing a systematic approach to underpinning mechanisms at microscopic and macroscopic scales in dry systems. The objectives of the project are: 1) Understand key transformations leading to reduced reconstitution ability.; 2) Understand dynamics of water interactions with key powder components using a range of techniques, e.g. microscopy, spectroscopy. 3) Establish methods to predict stability and design the production of stable powders and dry products.
The applicant will be assessed according to the Ministry of Science Technology and Innovation Executive Order no 1039 of 27 August 2013.
Professor Serafim Bakalis
Dept. of Food Science
University of Copenhagen
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Post expires at 8:59am on Sunday May 2nd, 2021 (GMT+9)