L'Institut Agro Rennes-Angers - Campus d'Angers
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PhD position: Understanding and modeling browning reactions during drying and storage of dairy powders, from droplet to semi-industrial scale Institut Agro Rennes-Angers in France
Degree Level
PhD
Field of study
Chemistry
Funding
Available
Deadline
Oct 4, 2026
Country
France
University
L'Institut Agro Rennes-Angers - Campus d'Angers
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About this position
PhD opportunity at Institut Agro Rennes-Angers in the Process-Structure-Functionality (PSF) team of the Joint Research Unit Science and Technology of Milk and Eggs (UMR STLO), Rennes, France.
This doctoral project focuses on the mechanisms of non-enzymatic browning in dairy powders during spray-drying and storage, with a particular emphasis on Maillard reaction kinetics, caramelization, protein denaturation/aggregation, and the impact of temperature and water content across processing scales. The research aims to move from simplified descriptions to multi-response kinetic models capable of predicting browning intensity and storage stability, starting from controlled simulated drying and progressing through pilot-scale and semi-industrial validation.
The work is embedded in the ANR-funded project MARACAS (“Predicting the browning of dairy powders by kinetic modeling of Maillard reaction and caramelization during drying and storage”). The recruited PhD student will benefit from STLO’s research environment, including the dairy platform, pilot-scale spray-drying equipment, and analytical tools for chemical, physical, and microbiological characterization.
Research tasks include: development and use of miniaturized systems to observe reaction dynamics under controlled temperature and humidity; online and offline monitoring of browning markers; kinetic modeling; spray-drying of model powders with varying process parameters; characterization of reaction markers before and after drying; development of a water-content-dependent browning prediction model; and validation of the models using more representative powders at semi-industrial scale.
Eligibility highlights: MSc or engineering degree in chemical engineering, process engineering, physics, or food science; interest in laboratory experimentation, process/physico-chemical analysis, and scientific programming (Python, Matlab, R); knowledge of heat and mass transfer and/or food chemistry; strong English skills for scientific communication. The post is listed as a 36-month fixed-term doctoral contract with salary according to the French doctoral salary scale.
Application deadline: 4 October 2026 at 23:59 (Europe/Paris). Start date: from 1 January or 1 February 2027.
How to apply: submit your application via the recruitment portal and include a detailed CV, cover letter, academic transcripts from the last two years, and recommendation letters.
Funding details
Available
What's required
Applicants should hold an MSc or engineering degree in chemical engineering, process engineering, physics, or food science. Strong interest in experimental laboratory work involving processes, physico-chemistry, and analytical techniques is required, along with basic knowledge of modeling and scientific programming (Python, Matlab, R). Knowledge of process engineering, especially heat and mass transfer, and/or food chemistry is expected. Candidates should demonstrate scientific curiosity, initiative, autonomy, rigor, strong organizational and teamwork skills, and excellent English proficiency for writing papers and conference presentations. French is listed as excellent as well. No research experience is required.
How to apply
Apply via the recruitment website provided in the posting. Prepare a detailed CV, cover letter, academic transcripts from the last two years of study, and recommendation letters. Submit the application before 2026-10-04 23:59 (Europe/Paris).
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