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University of Hohenheim

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PhD in Dietary Fiber Modification through Malting and Fermentation Processes University of Hohenheim in Germany

Degree Level

PhD

Field of study

Chemistry

Funding

Paid doctoral position at up to E13 TV-L with 50% scope initially and later increase; contract initially for 1 year with extension up to 4 years possible.

Deadline

Sep 28, 2026

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Country

Germany

University

University of Hohenheim

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Keywords

Chemistry
Agriculture
Chemical Engineering
Materials Science
Biology
Nutrition
Carbohydrate Chemistry
Protein Folding
Dietary Fiber

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About this position

University of Hohenheim is advertising a PhD position in Dietary Fiber Modification through Malting and Fermentation Processes within the Plant-Based Foods department in Stuttgart-Hohenheim, Germany.

The project focuses on plant-based foods, dietary fiber, pulses, malting, fermentation, and the processing and functionalization of food components. The successful candidate will investigate how dietary fiber fractions in pulses and plant-based food matrices change through biological and process engineering processes, and will help develop innovative alternative products.

This is a paid doctoral research role with remuneration up to E13 TV-L, initially at 50% with a later increase. The contract is initially for 1 year and may be extended up to 4 years.

Eligibility highlights: applicants should hold a master's degree in food technology, food chemistry, nutritional science, brewing and beverage technology, chemical engineering, or a comparable scientific-technical degree. Prior knowledge of food analysis, especially dietary fiber, carbohydrates, proteins, or related food components, is preferred. Very good German and English skills are required.

The role includes interdisciplinary research, networking with science and industry partners, publishing in international journals, presenting at conferences, and contributing to project planning and coordination. The department emphasizes a dynamic, innovative environment and offers opportunities for professional development through the Graduate Academy.

How to apply: submit your application via the university’s online portal. For questions, contact Prof. Dr. Mario Jekle at [email protected]. Deadline: 2026-09-28.

Funding details

Paid doctoral position at up to E13 TV-L with 50% scope initially and later increase; contract initially for 1 year with extension up to 4 years possible.

What's required

Applicants must have a completed master's degree in food technology, food chemistry, nutritional science, brewing and beverage technology, chemical engineering, or a comparable scientific-technical degree. Ideally, candidates should have initial knowledge of food analysis, especially dietary fiber, carbohydrates, proteins, or similar food components. Strong interest in plant-based raw materials and their processing is required, along with curiosity for interdisciplinary scientific questions, an independent and structured working style, and very good German and English skills, spoken and written.

How to apply

Apply via the university's online portal. For questions, contact Prof. Dr. Mario Jekle by email at [email protected].

More information can be found here

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