Food structuring using biphasic systems

Food structuring using biphasic systems
Réf ABG-131888 Sujet de Thèse
13/05/2025 Financement de l'Union européenne
Technion – Israel institute of Technology
Lieu de travail
Haifa - Israël
Intitulé du sujet
Food structuring using biphasic systems
Champs scientifiques
Chimie
Physique
Description du sujet

The Doctoral Network “Edible Soft Matter” (ESM), funded by the European Union in the frame of the Marie Sklodowska-Curie Actions (MSCA) funding programme is an international, interdisciplinary, and cross-sectoral network gathering leading experts in basic and applied soft matter and food sciences.

The objective of this 48-month project, starting from 1st March 2025 is to train and develop the employability of a new generation of young researchers, regulators, consultants and project leaders by providing them with a unique expertise in the design, production and quality assessment of innovative plant-based food products.
The consortium includes eleven Beneficiaries from seven countries (including three from the non- academic sector) who will each recruit at least one Doctoral Candidate and twelve Associated Partners (including four from the non-academic sector) with worldwide recognised and complementary expertise.
18 Doctoral Candidates will be recruited and trained in the frame of the ESM project. Through the implementation of an Individual Research Project (IRP) and the network-wide training activities, characterized by a strong involvement of the non-academic partners of the project, the Doctoral Candidates will develop the hard and soft skills needed to face the current challenges related to food and environmental transitions.

The ESM project is organised in seven work-packages (WP) including four research-based WP and three transversal WP dedicated respectively to Doctoral candidates training (WP5), Communication, dissemination & exploitation of the project results (WP6) and to Project management and coordination (WP7). The research-based WP unravel basic scientific questions to address the essential food-related research objectives: Plant-based Ingredients (WP1), Assemblies and Interactions (WP2), Multiscale Structuring (WP3) and Towards Innovative Manufactured Foods (WP4). The scientific objectives of the project will be achieved through the implementation of 18 Individual Research Projects (IRP).

IRP3: PhD position in "Food structuring using biphasic systems"

Supervision:

Main supervisor: Assoc. Prof. Maya Davidovich-Pinhas

Co-supervisor(s): Prof. Elke Scholten, Wageningen University, The Netherland

Objectives:

Improve the nutritional values of foods using structuring methods of biphasic system.

Develop preparation procedure to formulate structured biphasic system based on plant-based ingredients.

Investigate the effect of preparation conditions, composition, and storage on biphasic systems (bigels) performance and application aiming to produce favourable textures with preferable textural attributes such as hardness, plasticity, flow, melting.

Examine the formulation functionality with respect to nutritional availability using in-vitro digestion techniques and sensory analysis.

Expected results:

Development of preparation procedures for structured biphasic system based on high homogenisation at various temperature and shear conditions.

Formulation of biphasic gel systems using oil and water structuring approach with various structuring agents (waxes, monoglycerides, phytosterols, proteins, and biopolymers), surfactants (e. g. lecithin, sucrose ester), concentration, and water/oil ratios.

Characterisation of biphasic systems’ textural properties (using texture analysis, rheology, tribology, and melting profile), and structural attributes (using microscopy and X-ray scattering).

Exploration of the role of each component in the final gel structure and properties.

Evaluation of the biphasic gel performance with respect to in-vitro digestion and sensory analysis.

Understanding of the effect of composition and preparation procedure on the biphasic system properties and performance in comparison with model lipid-based food products such as margarine, mayonnaise, and/or lard

Planned secondments:

Wageningen University (Prof. E. Scholten), 9 months: tribology and sensory analysis of biphasic gels.

Cargill (P. Smith), 3 months: industrial perspective of biphasic gel production and comparison with model lipid-based food products such as margarine, mayonnaise, and/or lard.

Prise de fonction :
01/10/2025
Nature du financement
Financement de l'Union européenne
Précisions sur le financement
MSCA DN
Présentation établissement et labo d'accueil
Technion – Israel institute of Technology

Technion – Israel institute of Technology

Faculty of Biotechnology and Food Engineering

Site web :
https://edible-soft-matter.eu/
Profil du candidat

MSc or equivalent in Chemical Engineering, Materials Engineering, Biotechnology, Food Science or equivalent degrees with a solid training in soft matter, physical chemistry, biphasic systems, and structuring methods.

Hands on lab work experience is essential while knowledge in techniques such as rheology, scattering, thermal analysis and microscopy are beneficial.

An independent and self-motivated researcher.

Appreciation for interdisciplinarity and proactive drive to collaborate across fields

Proficiency in English, good communication skill and social competence

Date limite de candidature
31/05/2025