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Wageningen University & Research

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Postdoc in Food Physical Chemistry and Techno-Functionality Analysis Wageningen University & Research in Netherlands

Degree Level

Postdoc

Field of study

Chemistry

Funding

Fixed-term 1 year postdoc contract with gross salary €3,706–€5,760 per month for a full-time 38-hour week (scale 10); includes year-end bonus of 8.3% and standard Dutch university employment benefits.

Deadline

Nov 30, 2026

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Country

Netherlands

University

Wageningen University & Research

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Keywords

Chemistry
Food Science
Chemical Engineering
Materials Science
Biology
Project Management
Methodology Development
Physics

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About this position

This postdoctoral project at Wageningen University & Research focuses on the physical chemistry behind food ingredient functionality and on improving how it is measured across laboratories. The work addresses a clear methodological challenge in food science: analytical methods for properties such as emulsifying, foaming, and gelling functionality are often not sufficiently standardized, making comparisons between studies difficult.

The successful candidate will contribute to the development, critical evaluation, and harmonization of analytical methods used to characterize techno-functional properties of food ingredients. The project combines experimental research with method development and careful assessment of scientific validity, reproducibility, sensitivity, limitations, and relevance for food applications. A major part of the role is to identify opportunities to improve and standardize measurement approaches so that they become more robust and broadly applicable.

The postdoc will work in the Physics and Physical Chemistry of Foods (FPH) chair group. This group studies the physical and physicochemical principles governing the structure, stability, and functionality of food materials. The research environment is interdisciplinary and brings together physical chemists, food technologists, PhD candidates, postdoctoral researchers, and laboratory specialists. The project also involves close collaboration with multiple research groups and laboratories within WUR, linking complementary expertise and analytical capabilities.

Beyond the scientific work, the postdoc will help coordinate the project on a day-to-day basis, including planning, monitoring progress, organizing meetings, and reporting scientific developments. The role also includes supporting scientific collaboration and dissemination through publications, technical protocols, presentations, and supervision of BSc/MSc student theses related to the project.

The position is based in Wageningen, within a university known for its strong research environment in food science and technology and its focus on food proteins, colloidal systems, food structuring, and ingredient functionality.

Funding details

Fixed-term 1 year postdoc contract with gross salary €3,706–€5,760 per month for a full-time 38-hour week (scale 10); includes year-end bonus of 8.3% and standard Dutch university employment benefits.

What's required

Applicants should have a PhD in Food Physical Chemistry, Food Science, Physical Chemistry, Colloid and Interface Science, Soft Matter Physics, or a closely related discipline. Experience with experimental characterisation of food ingredients, preferably emulsions, foams, gels, or related colloidal systems, is required. A strong understanding of physicochemical analytical methods, experimental design, data interpretation, and critical evaluation of measurement protocols, including reproducibility and methodological limitations, is expected. Experience with project management and coordination is an advantage. Strong scientific writing, communication, and interpersonal skills are needed, along with the ability to work independently and contribute to a collaborative research environment. English language level C1 is required.

How to apply

Apply online via the AcademicTransfer application link. Submit the required application materials through the portal before the deadline. Follow any instructions on the vacancy page and complete the application in one submission.

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