Serafim Bakalis

START PhD Summer School 2026 is a PhD-level summer school at the University of Copenhagen in Frederiksberg, Copenhagen, focused on biosolutions for sustainable agrifood systems . The programme runs from 16–21 August 2026 and is designed for Danish and international PhD students working in areas such as agriculture , plant science , food science , biotechnology , circular bioeconomy , consumer behavior , regulation , innovation , and related interdisciplinary fields. The summer school explores the full biosolution value chain: from idea and design to production, processing, regulation, commercialisation, and consumer acceptance. Participants will engage in lectures, case-based group work, interdisciplinary discussions, facility visits, and a full-day excursion to pilot-test and biosolution facilities. Speakers and contributors come from academia, industry, and organisations, including the University of Copenhagen, DTU, Chalmers University of Technology, Novonesis, and food innovation companies. This opportunity is free of charge for PhD students. Accommodation, most meals, and social activities are included, and students from non-Danish universities may apply for travel reimbursement up to DKK 5,000 . The course is expected to award 2.5 ECTS . Applicants should submit a CV and a short motivation letter (maximum one page). The deadline is 28 June 2026 . This is a strong fit for students interested in sustainable food systems, biosolutions, fermentation, new genomic technologies, downstream processing, consumer acceptance, and the intersection of science, regulation, and innovation.

PhD fellowship in Food Engineering at the University of Copenhagen The Department of Food Science, Faculty of Science, University of Copenhagen is recruiting a PhD fellow for a project titled Linking Powder Structure to Performance . The research focuses on dairy powders, with the goal of bridging the gap between microstructure and instant functionality by studying reconstitution mechanics across multiple length scales. The project is supervised by Professor Serafim Bakalis and is carried out in close collaboration with Arla Foods Ingredients and Arla Foods Amba. This gives the successful candidate the chance to connect fundamental research with industrial application in a high-impact food engineering setting. Research focus and methods The PhD will investigate how dairy powders dissolve and reconstitute in water, from molecular hydration and individual particles to powder beds. The student will develop experimental methodologies and combine them with advanced characterization techniques such as MRI, NMR, optical microscopy, particle characterization, and surface analysis. The aim is to relate powder composition and microstructure to instant functionality and improve the design of dairy powders with faster and more robust reconstitution performance. Who should apply Applicants should have a master’s degree or equivalent in a relevant field. Suitable backgrounds include Food Engineering, Food Material Science, Dairy Engineering, Food Science, Chemical Engineering, Physics, or Chemistry. Knowledge of dairy systems and/or the listed characterization methods is an advantage. The post also asks for a curious mindset, strong interest in sustainable food processing, good language skills, and relevant academic or professional experience. Funding and duration This is a full-time PhD fellowship for up to 3 years. Employment follows the Danish academic salary framework and the university’s PhD employment rules. No specific stipend amount is stated in the post. Application window The deadline is 8 July 2026 at 23:59 GMT+1. Interviews are expected in August 2026, and the expected start date is 1 October 2026 or as soon as possible thereafter. How to apply Submit the application electronically through the university portal. Include a motivated letter, CV, diplomas and transcripts, publication list if available, and reference letters if available. Applications must be in English.