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University of Hohenheim

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PhD in Structural Biopolymers from Fungi and Plant-Based Foods University of Hohenheim in Germany

Degree Level

PhD

Field of study

Chemistry

Funding

Paid PhD position at up to E13 TV-L, 50% initially with later increase. Appointment is initially for 1 year with extension up to 4 years possible.

Deadline

Sep 15, 2026

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Country

Germany

University

University of Hohenheim

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Keywords

Chemistry
Agriculture
Chemical Engineering
Materials Science
Biology
Nutrition
Fungal Biology
Biopolymers

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About this position

PhD position at the University of Hohenheim in the Plant-Based Foods department on structural biopolymers from fungi. The project sits at the intersection of food chemistry, food technology, nutritional science, chemical engineering, and materials-level characterization of complex food matrices.

The successful candidate will work on the analysis and characterization of food-production by-products, exopolysaccharides, and mycelial biomass, and contribute to the development of innovative, healthy food concepts. The role includes interdisciplinary project participation, networking with science and industry partners, publishing in international journals, presenting at conferences, and project coordination.

Location: Stuttgart-Hohenheim, Germany.

Funding: paid PhD employment up to E13 TV-L, 50% initially with later increase; initially 1 year with possible extension up to 4 years.

Eligibility highlights: completed studies in food chemistry, food technology, nutritional science, chemical engineering, or a related field; practical food analysis experience; biopolymer expertise is advantageous; fluent German and English required.

Deadline: 2026-09-15.

How to apply: submit your application through the online portal. Questions can be directed to Prof. Dr. Mario Jekle at [email protected]. More about the research group is available on the department website and LinkedIn profile linked in the post.

Funding details

Paid PhD position at up to E13 TV-L, 50% initially with later increase. Appointment is initially for 1 year with extension up to 4 years possible.

What's required

Successfully completed studies in food chemistry, food technology, nutritional science, chemical engineering, or a related discipline. Applicants should have sound knowledge and practical experience in food analysis; expertise in biopolymers is a plus. A broad foundation in food technology and a deep understanding of processing and characterization of complex matrices are expected. Strong scientific curiosity, an experimental mindset, structured and independent working style, creativity, team orientation, and fluent German and English (spoken and written) are required.

How to apply

Apply via the university's online portal. For questions, contact Prof. Dr. Mario Jekle at [email protected]. Review the department website for current research context before applying.

More information can be found here

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