The ETH Zürich Laboratory of Epigenetics, Nutrition and Metabolism and the Sustainable Food Processing Group in the Department of Health Science and Technology are collaborating on a strategic research line focused on microalgae and plant-based foods in human nutrition and health. This doctoral student position centers on evaluating novel mineral sources for the treatment of micronutrient deficiencies in humans, with a particular emphasis on clinical trials to investigate mineral absorption and bioavailability.

Micronutrient deficiency is a major global health issue, affecting over 5 billion people, especially in low- and middle-income countries. Mineral deficiencies such as iron, calcium, zinc, and magnesium are prevalent and primarily impact women and children. Conventional animal-based foods provide dietary minerals but raise sustainability and ethical concerns. Plant-based foods, while more sustainable, often have lower mineral content and bioavailability due to absorption inhibitors. Therefore, the project aims to explore alternative, sustainable, and mineral-rich food sources, such as microalgae, to address these deficiencies.

The doctoral student will conduct research to explore the absorption and bioavailability of novel mineral sources through clinical trials. Responsibilities include summarizing existing knowledge on minerals from novel sources, designing intervention meals for clinical trials (including sensory tests), assessing mineral bioaccessibility and bioavailability in vitro, and carrying out clinical trials related to human nutrition enriched with novel mineral sources. Additional duties involve supporting teaching activities, co-supervising MSc and BSc students, collaborating with academic and industry partners, and assisting with grant applications for the team and related centers.

Applicants should have a MSc in Nutrition and Health, Clinical Trials, Food Science and Technology (with strong nutrition or clinical experience), or a relevant field. A passion for nutrition and health, sustainability, and novel food sources is essential. Experience in nutrition assessment using in vivo models and interest in clinical research are required. The ability to work independently and in interdisciplinary teams, strong communication skills in English, and scientific curiosity are also important. A GCP certificate is compulsory but can be obtained after starting.

The position offers the opportunity to work with leading research teams at ETH Zürich, access to state-of-the-art research equipment, excellent training for career development, and strong networks in sustainable food and nutrition. Living expenses are supported with a fixed-rate standard monthly doctoral student salary according to ETH guidelines. ETH Zürich values diversity, sustainability, and an inclusive culture, providing a fair and open environment for all staff and students.

Applications must be submitted via the ETH Zürich online application portal and should include a motivation letter, research proposal, CV with referees, degree certificates and transcripts, and copies of BSc and MSc theses or a supervisor statement if MSc is not yet completed. The position is open to international students and will remain open until a suitable candidate is identified, with the latest starting date expected to be 01 September 2026.

For further information, applicants can contact Dr. Fengzheng Gao ([email protected]), Prof. Dr. Ferdinand von Meyenn ([email protected]), and Prof. Dr. Alexander Mathys ([email protected]). More details about the research can be found at the websites of the Sustainable Food Processing Group and the Laboratory of Nutrition and Metabolic Epigenetics.