PhD Stipend in Green Protein Extraction and Food Ingredient Analytics Aalborg University in Denmark

This PhD stipend at Aalborg University offers an exciting opportunity to join the Food Protein Analytics & Informatics group within the Department of Chemistry and Bioscience. The project focuses on developing tools and methods to facilitate the green transition in the production of food protein ingredients, working at the intersection of protein science, food science, analytical chemistry, and data science.

The research aims to explore new biomasses (plant, fungal, insect, etc.) as sources of proteins for food ingredients, investigating how different extraction methods and process parameters affect protein composition, nutritional value, and functionality. The project will employ advanced molecular characterization techniques, such as quantitative proteomics using LC/MS/MS, to analyze protein-level composition, process outcomes (yield, purity), and in vitro bulk functionalities (emulsifying, foaming, gelling, antioxidant properties).

Data and correlation analysis will be performed using artificial intelligence methods, including machine learning and deep learning, to develop predictive models for selecting optimal extraction methods and parameters. The project will also incorporate explainable AI principles to enhance understanding of the underlying mechanisms. The PhD student will actively participate in shaping the scope and direction of the research, gaining valuable experience in conceptualization and ideation.

The group provides state-of-the-art experimental and computational infrastructure, fostering a dynamic and interdisciplinary work environment. The Department of Chemistry and Bioscience is a vibrant research and educational institution with approximately 150 employees, 75 PhD students, and 775 bachelor and master’s students across campuses in Aalborg and Esbjerg. The department values openness, curiosity, transparency, and involvement, offering flexible hours and social activities throughout the year.

Applicants should hold a master’s degree in a relevant field and demonstrate strong competencies in analytical chemistry, mass spectrometry-based biomolecule analysis, and scientific programming. Experience with quantitative proteomics, biomass processing, in vitro characterization of food ingredient functionalities, and machine/deep learning is advantageous. Excellent English language skills, collaborative abilities, and independence are required. The position is fully funded for three years, with salary and terms in accordance with the AC collective agreement.

As part of the PhD program, students must complete 30 ECTS of PhD courses, gain teaching or knowledge dissemination experience, and undertake an external research stay (preferably 3-6 months) at a foreign institution. Applications should be submitted via Aalborg University’s recruitment system, including a motivation statement, CV, diplomas, transcripts, and other relevant documents. The deadline for applications is August 1st, 2026. For further information, contact Associate Professor Simon Gregersen Echers or Vigdis Skomager-Bohnfeldt.

Join Aalborg University and contribute to innovative research in green protein extraction and food ingredient analytics!