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
Country
Germany
University
University of Hohenheim

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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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