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PhD fellowship in Soft Matter physics and Food Science

Københavns Universitet · Education

Summary

This PhD fellowship focuses on colloidal research in food science, aiming to describe the molecular structure of casein micelles using computational and experimental methods, with a specific emphasis on the role of κ caseins. The project is part of the CaIFF center and involves investigating colloids and interfaces in food science and pharmacy.

Key facts

Status
Available
Location
København K
Contract
Full-time
Contract duration
36 months
Work arrangement
On-site
Start date
1 January 2027 or as soon as possible thereafter
Level
Entry
Education
Doctorate
Apply by
2026-11-01
Required skills
  • Soft Matter physics
  • Food Science
  • colloidal research
  • computational investigations
  • experimental investigations
  • neutrons
Pay (estimated, unofficial)
~kr. 616k–741k/yrRough guide for a full-time post; the employer named no amount How is this calculated?

Full description

The Department of Food Science and the Niels Bohr Institute invites applicants for a PhD fellowship in colloidal research in food science.

The PhD project has the overall goal of describing the molecular structure of casein micelles through computational and experimental investigations, with focus on the role of κ caseins.

The candidate will be part of the CaIFF center for the use of neutrons for the investigation of colloids and interfaces in food science and pharmacy. Expected start date is 1 January 2027 or as soon as possible thereafter.

The project background, goal, methodology, societal impact, qualifications, terms of employment, responsibilities, tasks, application procedure, and contact information are detailed in the posting. The position is full time and for a maximum of 3 years. The application deadline is 1 November 2026, 23:59 GMT +1.

Apply on the company site