The Department of Food Science at the University of Copenhagen is seeking two PhD fellows to join the AI4NaturalFood project, funded by the Novo Nordisk Foundation. These positions focus on advancing sustainable plant-based foods through innovative research in food science, digestion, and processing. The first fellowship centers on developing in-vitro digestion methods for novel plant-based ingredients, exploring how processing affects digestibility, and identifying key markers for nutritional evaluation. The second fellowship investigates the processing, structure, and functionality of plant-based ingredients, emphasizing rapid experimentation workflows and the impact of milder processing methods on ingredient behavior and food creation.

Both positions offer the opportunity to work in a dynamic, international research environment with access to world-class laboratories and facilities. The research group operates at the intersection of food processing, sustainability, food structure, and artificial intelligence, providing a unique platform for interdisciplinary collaboration. Applicants should hold a relevant master's degree in food science, biology, chemistry, nutrition, or a related field, and demonstrate laboratory research experience and strong communication skills in English.

The University of Copenhagen is renowned for its research excellence and innovation, offering a supportive environment for academic and professional growth. The application deadline is March 15, 2026. For more information and to apply, visit the official job portal. This is an excellent opportunity for aspiring researchers interested in sustainable food systems, plant-based nutrition, and the application of AI in food science.