INRAE – UMR STLO (Science et Technologie du Lait et de l’Œuf)
1 week ago
PhD Opportunity in Food Science and Technology: Browning Reactions in Dairy Powders STLO (Science et Technologie du Lait et de l'Oeuf) in France
Degree Level
PhD
Field of study
Food Science
Funding
Funded by ANR AAPG 2025. The position is a 36-month PhD project starting ideally in January-February 2027.
Deadline
Oct 4, 2026
Country
France
University
INRAE – UMR STLO (Science et Technologie du Lait et de l’Œuf)

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About this position
PhD opportunity in Food Science and Technology at STLO (Science et Technologie du Lait et de l'Oeuf) in Rennes, France.
The project focuses on understanding and modeling browning reactions during drying and storage of dairy powders, spanning scales from droplet to semi-industrial. This is a strong fit for candidates interested in Maillard reaction, dairy technology, drying processes, kinetic modeling, and experimental work in food/process engineering.
The position is 36 months long and is funded by ANR AAPG 2025. The start date is ideally January-February 2027.
Eligibility highlights: applicants should have an MSc or Diplôme d'ingénieur in chemical engineering, process engineering, physics, or food science. The post specifically looks for someone with a taste for experimental work and an interest in kinetic modeling.
Application deadline: 4 October 2026. Full project details are in the attached PDF.
Funding details
Funded by ANR AAPG 2025. The position is a 36-month PhD project starting ideally in January-February 2027.
What's required
Applicants should hold an MSc or Diplôme d'ingénieur in chemical engineering, process engineering, physics, or food science. The post seeks someone with a taste for experimental work and an interest in kinetic modeling.
How to apply
Review the attached PDF for full project details. Prepare an application matching the required MSc or engineering degree and relevant experimental/modeling background, then follow the instructions in the PDF to apply before the deadline.
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