PhD Position in Functional Effects of Mixtures of Dairy and Plant-Based Ingredients

Van Hall Larenstein University of Applied Sciences in Leeuwarden, Netherlands, is offering a PhD position focused on the functional effects of mixtures of dairy and plant-based ingredients. The research is situated within the university's applied research centre, which is recognized for its leadership in sustainable food innovations. The project will explore the protein transition, future-proof farming, and healthy food processing solutions, with a strong emphasis on sustainability and practical impact. The research will be conducted in collaboration with a wide range of consortia, including prominent partners such as NIZO and Wageningen University & Research. The successful candidate will join a vibrant academic environment with access to state-of-the-art facilities and a network of experts in food processing and sustainable innovation. Applicants should hold a relevant master's degree in food science, nutrition, biology, chemistry, or a related discipline. Experience or a keen interest in sustainable food processing, protein transition, or applied research is highly valued. Proficiency in English is required. The position offers a competitive monthly salary ranging from €2,233.14 to €4,376.46. Further details about tuition or additional funding are not specified. To apply, candidates should visit the application link and submit their materials online. The research group encourages applications from motivated individuals eager to contribute to the advancement of sustainable food systems and innovative ingredient solutions.