PhD-student in Food Science

Department of Molecular Sciences
PhD-student in Food Science
Comparative characterisation of structure and digestibility of plant-based proteins and dietary fibres in relation to processing.
This doctoral project is within food science and focuses on plant-based proteins and dietary fibres from Nordic crops. It aims to address challenges in sustainable food systems by investigating how processing influences structure, functionality, and nutritional properties of plant-based food matrices.The project will examine relationships between processing conditions, microstructure, and nutritional functionality in systems based on legumes and cereals (e.g. pea, fava bean, oat) combined with dietary fibres and other ingredients.
The work will be conducted at the Department of Molecular Sciences at the Swedish University of Agricultural Sciences, within the interdisciplinary research centre PAN Sweden, in collaboration with academic and industrial partners.
The research involves preparation of model food systems, application of processing techniques (e.g. thermal treatment, fermentation, extrusion), and structural characterisation using microscopy, rheology, and spectroscopy. Functional properties and in vitro digestion (INFOGEST) and colonic fermentation will be studied to assess nutrient bioaccessibility and microbiota-related effects.
About the position
We are looking for a PhD student who is willing to conduct research on how structural characteristics of foods and biomaterials altered and affect their properties including nutritional composition, bioavailability and bioaccessibility. The candidate needs to have a genuine interest in interdisciplinary research bridging between physico-chemical properties of protein and fibres to their impacts in foods on nutrition and health. The candidate is also willing to work in collaboration with the PAN-industrial partners.
The main aim is to characterise various Nordic crops proteins in combination with dietary fibres and other food ingredients in terms of structure, bioaccesibility, digestion, fermentation and storage condition and in relation to various processing conditions. This will enable prediction of health benefits as well as sensory properties as taste and texture attributes.
The main objectives of the PhD project are:
To systematically characterise the impact of processing techniques affect the (micro) structure as well as viscosity/texture of the model products.
To establish the relationship between these characteristics and characteristics of the meal matrix with the in vitro digestibility of the proteins with or without the combination of dietary fibres and other food ingredients relate to bioavailability of micronutrients.

Specifically, this position is suitable for the early-stage researcher with a drive to carry out research in the field of material, food and nutrition and medical sciences, with an emphasis on the development of responsive materials based on protein and polysaccharides and their use in digestion and fermentation of food.
The PhD student will independently plan, design, and carry out experimental studies within the project framework. This includes developing experimental protocols, executing laboratory work, and ensuring quality and reproducibility of data.
The candidate will apply and further develop analytical methods to investigate structure–function relationships in plant-based systems, including rheological measurements, microscopy, and spectroscopic techniques. In vitro digestion and colonic fermentation models will be used to generate and interpret data related to nutrient bioaccessibility and microbial activity.
The work also involves:
processing and statistical evaluation of experimental data, including multivariate analysis
interpretation of results in relation to structure–function relationships
writing scientific articles and contributing to reports and presentations
presenting results at conferences and meetings
collaborating with academic and industrial partners within PAN Sweden

The PhD student is also expected to participate in doctoral courses and contribute to the broader research environment at the department
Requirements
To meet the general entry requirements you must have:
been awarded a second-cycle (Master’s) qualification;
satisfied the requirements for courses comprising at least 240 credits of which at least 60 credits were awarded in the second-cycle, or
acquired substantially equivalent knowledge in some other way in Sweden or abroad (Higher Education Ordinance 1993:100, Chapter 7, Section 39).

Specific entry requirements for the third-cycle courses and study programme in food science. 
You must also meet the equivalent English language requirements as those necessary for the Swedish upper-secondary qualification Engelska B/6.
Your profile
The successful applicant for the position as PhD student should hold a Master of science in chemistry, physics, materials science, food technology, food science, biotechnology or similar. Knowledge on the structural properties of foods and techniques to study such is central for employment. Experience in microscopy (light, confocal, electron) and rheology is meritorious. Personal qualities such as sense of responsibility and ability to independently perform duties as part of a research team will be valued. Mandatory experiences and skills include experimental laboratory work, scientific writing skills and ability to work in interdisciplinary projects. It is meritorious to experience of the food industry. Excellent communication skills in both oral and written scientific English are required.
 
Form of employment / Funding
Employment as a doctoral student (4-year programme),
Doctoral student’s salaries are set following the local collective agreement. Salary progression is fixed.
Location:
Uppsala
Scope:
100%
Start date:
Upon agreement.
 
Application
Please submit your application using the link below. The deadline is 13 May 2026.