Mario Jekle

PhD position at the University of Hohenheim in the Plant-Based Foods department on structural biopolymers from fungi . The project sits at the intersection of food chemistry , food technology , nutritional science , chemical engineering , and materials-level characterization of complex food matrices. The successful candidate will work on the analysis and characterization of food-production by-products, exopolysaccharides, and mycelial biomass, and contribute to the development of innovative, healthy food concepts. The role includes interdisciplinary project participation, networking with science and industry partners, publishing in international journals, presenting at conferences, and project coordination. Location: Stuttgart-Hohenheim, Germany. Funding: paid PhD employment up to E13 TV-L, 50% initially with later increase; initially 1 year with possible extension up to 4 years. Eligibility highlights: completed studies in food chemistry, food technology, nutritional science, chemical engineering, or a related field; practical food analysis experience; biopolymer expertise is advantageous; fluent German and English required. Deadline: 2026-09-15. How to apply: submit your application through the online portal. Questions can be directed to Prof. Dr. Mario Jekle at [email protected]. More about the research group is available on the department website and LinkedIn profile linked in the post.