Understanding Acid Casein Curd Particle Properties and Their Role in Washing Efficiency
This fully funded PhD position at Massey University, supported by the Friesland-Campina scholarship, offers a unique opportunity to advance the scientific understanding of acid casein curd particle properties and their impact on washing efficiency in dairy processing. The project is supervised by Associate Professors Alistair Carr and Lara Matia-Merino, both experts in food and dairy science.
Acid casein manufacture is a fundamental process in the dairy industry, providing essential raw materials for caseinates and a variety of casein-derived ingredients used in food, beverage, and technical applications. Despite its industrial importance, the physical nature of acid casein curd particles and their behavior during downstream processing remain incompletely understood. This project aims to fill this knowledge gap by systematically investigating the formation, size distribution, shape, mechanical firmness, surface stickiness, and internal porosity of curd particles, and how these properties influence critical processing outcomes such as washing efficiency, fines generation, filtration behavior, and equipment fouling.
The research will focus on developing new measurement and testing strategies for characterizing acid casein curd particles, considering variables like acidification rate, acid type, temperature, calcium balance, protein concentration, and milk pre-treatment. The outcomes will provide a science-based framework for interpreting process variability and identifying leverage points for improvement in industrial casein and caseinate manufacture.
The ideal candidate will have a strong background in food science, dairy science, chemical or process engineering, materials science, or a related discipline, with a minimum of a First or Second Class Honours (Division 1) MS/MSc degree (or equivalent). Excellent communication skills are required, and non-native English speakers must provide an IELTS score of 6.5 or equivalent. Experience in soft matter, colloids, food texture and structure, or process–structure–function relationships is desirable, along with strong experimental skills and the ability to critique literature and one's own work. Experience with material science, particle characterization, or dairy systems is advantageous but not essential. The project is well-suited to a motivated, creative, and resilient student with good interpersonal skills.
The Friesland-Campina scholarship provides a tax-free stipend of NZ$35,000 per annum and covers all tuition fees and research costs, ensuring financial support throughout the PhD program.
To apply, candidates should submit a covering letter outlining their suitability for the project, a current CV, official transcripts, and the names and contact details of three academic references by email to Associate Professor Alistair Carr at [email protected], clearly stating Reference FC-AC2026 in the email subject line. The application deadline is 15 June 2026.
This position offers an excellent opportunity to contribute to the advancement of dairy science and process engineering, with direct relevance to industry and academic research.
