Doctoral candidate - Plant and single cell protein processing
The Sustainable Food Processing group in the Department of Health Science and Technologyuses a combined approach of emerging food safety concepts, novel protein processing and sustainability assessment to target fundamental challenges in food science and society.
Our research lies at the interface of biological systems and engineering.
We are looking for a candidate who is highly motivated to work in a collaborative project with several partners that aims at developing targeted processing approaches for alternative protein concentrates from plant and single cell sources.
The overall vision is to develop innovative and attractive hybrid protein rich foods to reduce the consumption of animal based products.
The project will rely on a close collaboration with the whole ETH team and industry partners.
Of particular interest are strategies for more efficient and high quality texturization based on structure-process-property (S-Pro2) principles.
Combining S-Pro2 with a holistic reverse engineering approach perpetuates the development of innovative hybrid protein rich food products.
Our rheology and scalable extrusion platforms are our fundamental toolboxes. The aligned rheological analysis of underlying mechanisms during processing is key for efficiently enhancing the production of attractive protein rich foods.
In that context, advanced analytical systems in batch or continuous mode are available. Flexible extrusion units from lab to small industrial scale are installed.
The candidate should have excellent academic qualifications, good communication skills, and strong self-motivation. In addition, enthusiasm and talent to engage in engineering, technology, and protein related questions and the underlying mechanisms are required.
Basic skills in food technology are expected. Openness for interdisciplinary work is required as well as a flexible mindset.
Experience in working with rheology, 3D printing and / or extrusion will be considered a plus. Furthermore, the successful candidate must have a Masters degree (or equivalent) in Food Technology / Food Engineering / Bioprocessing / Food Science / Biotechnology or a closely related area.
The position will be open until a suitable candidate is found.
ETH Zurich is one of the world’s leading universities specialising in science and technology. We are renowned for our excellent education, cutting-edge fundamental research and direct transfer of new knowledge into society.
Over 30,000 people from more than 120 countries find our university to be a place that promotes independent thinking and an environment that inspires excellence.
Located in the heart of Europe, yet forging connections all over the world, we work together to develop solutions for the global challenges of today and tomorrow.
We look forward to receiving your online application including a CV, diplomas, a short statement of research interests and motivation (one page), a research proposal on the topic innovative plant and single cell protein processing (max.
two pages) and contact details of 2 referees. Please note that we exclusively accept applications submitted through our online application portal.
Applications via email or postal services will not be considered. Furthermore, applications without a research proposal will not be considered either.
For further information about the group please visit our website . Questions regarding the position should be directed to Dr.
Lukas Böcker by email at lukas.boecker hest.ethz.ch (no direct applications).