PhD and Postdoc Positions in Food Science in China

INRAE Doctoral Contracts are salaried PhD positions hosted by France’s national research institute for agriculture, food and the environment. The institute has around 272 research units across France, giving doctoral researchers access to a wide national research network. These contracts support doctoral research linked to INRAE’s scientific areas, especially agriculture, food, ecology and the environment. The position is structured as a work contract rather than a stipend, so doctoral researche...

Texas A&M University is seeking a PhD student for an enology and sensory science project beginning in January 2027. The research will address wine quality issues relevant to the Texas wine industry through applied work combining wine chemistry, sensory evaluation, and fermentation science. Under the guidance of Dr. Andreea Botezatu in the Department of Horticultural Sciences, the student will investigate factors affecting wine quality and contribute to research with direct relevance to regional ...

Wageningen University & Research is seeking a Postdoctoral Researcher to advance the measurement and understanding of food ingredient functionality within the Physics and Physical Chemistry of Foods (FPH) chair group. The project focuses on developing, critically evaluating, and harmonizing analytical methods for the techno-functional properties of food ingredients, including emulsifying, foaming, and gelling behavior. The researcher will investigate the scientific validity, reproducibility, sen...

Interuniversity Master of Science in Food Technology is offered jointly by KU Leuven and Ghent University in Belgium through the VLIR-UOS ICP Connect Scholarship. The master’s thesis may focus on food science, food engineering, post-harvest technology, food preservation or global food security. The programme is suited to students seeking advanced interdisciplinary training in the technologies and systems used to improve food quality, processing, preservation and availability. Students join an in...

The U.S. Department of Agriculture’s Agricultural Research Service is offering a postdoctoral research fellowship with the Healthy Processed Foods Research unit in Albany, California. The project focuses on developing value-added ingredients from agro-industrial crops and their by-products through fermentation, with the aim of improving functional, nutritional, and sensory properties for health-focused food products. The fellow will work with food technologists, flavor chemists, agricultural eng...

University Fund Wageningen DST fellowships support students starting the two-year Master’s programme in Food Technology at Wageningen University, with a specialisation in Dairy Science and Technology . The scholarship is tied to a very specific academic path in dairy science and is backed by the Dutch dairy industry through the University Fund Wageningen. It is designed to attract talented students into the field and is awarded to a small number of candidates each year. The award is programme-sp...

The Sustain Vitis MSCA Industrial Doctoral Network offers 15 fully funded PhD positions focused on the sustainability and innovation of viticulture and enology across Europe. Fondazione Edmund Mach coordinates the network, with participating institutions including Hochschule Geisenheim University, the University of Bordeaux, and Universidade de Trás-os-Montes e Alto Douro, alongside additional research and industrial partners. The doctoral projects span interdisciplinary research in grapevine bi...

The National University of Singapore’s Lab of Food Materials and Nanotechnology, led by Assistant Professor Jiangtao Zhou, is recruiting fully funded PhD students for the August 2027 intake. The lab develops sustainable biomaterials from food-derived proteins for applications in food, nutrition, and human health. The research combines food materials, nanotechnology, biomaterials, and protein-based material design to address challenges at the intersection of food science and health. PhD researche...

This postdoctoral fellowship is based with the U.S. Department of Agriculture’s Agricultural Research Service in Peoria, Illinois, within the Functional Foods Research unit. The project sits at the intersection of food sensory science, food formulation, and analytical food science, with a focus on improving the healthfulness and shelf life of foods that contain fats and oils. The research team is developing oleogels that can mimic the texture and melting behavior of natural fats, creating potent...