PhD Fellow in Plant Protein Nanofibrils

About the role

The Department of Food Science at the University of Copenhagen invites applications for a PhD fellowship focused on plant protein nanofibrils (PNF) to design sustainable food textures. The project is part of the research initiative "Plant Protein Nanofibrils for Designing Sustainable Food Textures: From Nano to Sensory Properties" and is funded by the Danish National Research Foundation.

Key responsibilities

• Investigate mechanical properties of different plant protein nanofibril types at the nanoscale.
• Develop and optimise fibrillisation methods for plant proteins.
• Analyse the relationship between PNF structure, functionality, and gel texture using microscopic techniques.
• Conduct quality evaluation and sensory testing of prototype food gels.
• Collaborate with the LCA and Sustainable Food Design group and the Structural Food Science team.

Required profile

• Background in plant proteins, protein chemistry, food science, or related disciplines.
• Experience with protein analytics or functional food ingredient research.
• Motivation to work in an interdisciplinary, international research environment.

Required skills

• Protein chemistry
• Microscopic analysis
• Quality evaluation
• Protein analytics
• Plant protein functionality
• Food science and technology

What we offer

• Creative and stimulating working conditions within a dynamic research group.
• Access to state‑of‑the‑art laboratory facilities and analytical equipment.
• Integration into a multidisciplinary team covering food chemistry, consumer science, and sustainability.
• Opportunity to contribute to sustainable food innovation and publish high‑impact research.