The aim of the Soft Matter, Rheology and Technology (SMaRT) division is to foster and conduct research on soft matter and the rheology of complex fluids on a fundamental level as well as their application to technical processes, including for food materials. Our research aims at designing methodologies for intelligent process or product (formulation) design using so-called "complex fluids" or "soft matter", including for food materials considered with a soft matter approach. The aim of the SMaRT section is thus to study the fundamental dependence of the molecular and microstructure of such systems to their complex phenomena.
To achieve our goals, the division SMaRT has a state-of-the-art rheological infrastructure: to give it includes traditional (both rotational and capillary) rheometers. We also have a range of instruments to measure the interfacial rheology and the dynamics of structures at an interface. A wide range of setups to characterize the flow-induced microstructure, including microscopic techniques, light scattering and rheo-optical methods are available. They will be complemented with tools to study the dynamic structure of foams in depth.
Supervision:
• Main supervisors (KUL): Prof. Deniz Z. Gunes (promotor), Prof. Erin Koos (co-promotor) – Soft Matter, Rheology and Technology laboratory (SMaRT), KU Leuven.
• Supervision for secondments: Dr. Laurence Ramos (CNRS, France), Dr. Paul Smith (Cargill, Belgium)
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Project
This project will be hosted within the EU Horizon Doctoral Network project Edible Soft Matter (ESM). The general objective of this project 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.
With this specific PhD offer, we want to study the reversibility of plant-based dispersions and emulsions structure and functionality upon drying/redispersion. This will be done by characterizing key parameters’ (drying rate, temperature) impact on the structural reversibility upon drying, rewetting and redispersion, and the mechanisms involved (e.g. coalescence), for a reference plant protein dispersion (e.g. soy) and protein-stabilised emulsion. One critical colloidal aspect of the question of reversibility is the ability of the protein dispersion to form a gel following drying and redispersion in water. The same question arises regarding its ability to stabilize a foam. One of the central research routes, will be to study the influence of the weight fraction of a low molar mass soluble molecule on the structure reversibility and functionality recovery upon drying/redispersion. Basis techniques exist in the division (see further below), but some further technique development will be necessary.
Expected results:
• Description of key parameters and mechanisms leading to irreversible structural changes in the drying of protein dispersions and emulsions.
• Process design rules for keeping protein functionality vs gel formation, and minimising the antifoaming of the redispersed emulsion.
• Formulation/process design rules involving the use of small molecules for keeping protein and emulsion functionalities.
Relevant literature: a) Morphology development in single drop drying for native and aggregated whey protein dispersions. Coll. Surf. A, 578, 123549 (2020) doi.org/10.1016/j.colsurfa.2019.06.015 b) Using an added liquid to suppress drying defects in hard particle coatings. J. Coll. Int. Sci. 582 B, 1231 (2021), DOI: 10.1016/j.jcis.2020.08.055
More about the ESM project: it 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).
Profile
We are looking for a highly motivated candidate with a Master degree level in Chemical Engineering / Material Science / Physics / Food Engineering / Physical Chemistry / Soft Matter / Food Chemistry
- You have base knowledge and possibly some hands-on experience in at least one of the following areas: rheology, physics, colloids, soft material science, food dispersions
- You have excellent analytical skills and the taste to go in the depth of scientific questions
- You like to be creative and follow original research paths in a rigorous manner.
- You are able to report your progress in an accurate and timely fashion.
- You have excellent communication skills, with fluency in both written and spoken English.
- You are open for collaboration with the other team members, and like interdisciplinary work
Eligibility rule: All researchers recruited must be Doctoral Candidate i.e not already in possession of a doctoral degree at the date of the recruitment and undertake transnational mobility (see the mobility rule below). Researchers who have successfully defended their doctoral thesis but who have not yet formally been awarded the doctoral degree will not be considered eligible.
Mobility rule: researchers must not have resided or carried out their main activity (work, studies, etc.) in Belgium for more than 12 months in the 36 months immediately before their date of recruitment. Compulsory national service, short stays such as holidays, and time spent as part of a procedure for obtaining refugee status under the Geneva Convention are not taken into account.
Offer
- Full-time PhD position for four years with a competitive salary and additional benefits such as health insurance, access to university sports facilities, etc.
- International work environment and possibility to present your work on international conferences
- Your research will be embedded in a world-renowned research group consisting of 6 faculty members active in the area of soft matter rheology, technology, and food science
- A state-of-the-art experimental infrastructure
- A full-time employment for four years, with an intermediate evaluation after one year.
- To support you during your PhD and to prepare you for the rest of your career, you will participate in the Arenberg Doctoral School doctoral training program (Doctoral Training – Arenberg Doctoral School (kuleuven.be)).
Type of recruitment: Full-time exclusive employment contract including full social security coverage
Foreseen start date: 1st March 2025
Duration: 48 months
Hours per week: 38 hrs
Estimated monthly gross salary: 4000 Eur (first year) to 4400 Eur (4th year). The salary scale applied is 43, from step 0 on. https://admin.kuleuven.be/personeel/english/salary/salaryscales/ap/e-ap-43.pdf
https://cit.kuleuven.be/smart/people/00109273
Interested?
Application deadline: 5 December 2024
• An up-to-date CV, detailing work experience and research and academic achievements
• A cover letter exposing the candidate motivation for the fellowship
• At least two reference letters from a (former) supervisor, professor or a manager with contact information, and contact details of the references.
• Scanned copy of the degree (usually the master’s degree) which would formally entitle the candidate to embark on a doctorate. If the
degree has not been obtained yet, the applicant will have to ensure that the date of graduation will be earlier than the start date of the ESR
contract.
• Transcript of records (applicant’s ranking and marks) for both Bachelor degree and Master degree. In case the applicant has not obtained
their Master degree yet, a copy of the most up to-date Master grades should be provided
• A copy of an identity document
Application is online. For more information please contact Prof. Deniz Gunes , deniz.gunes@kuleuven.be.
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