INRAE Postdoctoral Research in Physical Chemistry- Explore the physicochemical origins of rheological properties in dense suspensions of protein gel particles and their impact on mouthfeel. Join a dynamic research project aiming to understand and control the rheology and texture of edible suspensions, contributing to the development of personalized and nutritious food options.
The postdoctoral project aims to understand the physicochemical origin of rheological properties in dense suspensions of protein gel particles. The focus includes studying the influence of the viscoelasticity of the carrier fluid on the rheology of model suspensions and exploring ways to control the roughness on the surface of particles to impact rheology. The candidate will work on characterizing these systems, with an emphasis on improving the texture of food.
Qualification: Candidates should hold a Ph.D. in physics, chemical engineering, or mechanics, preferably with experience in rheology. A strong interest in interdisciplinary research at the intersection of physics and physiology is essential.
How to Apply: Interested candidates can submit their applications to the advisors:
- Adrien IZZET (INRAE Research Scientist, adrien.izzet@inrae.fr)
- Paul MENUT (AgroParisTech Full Professor, paul.menut@agroparistech.fr)
- Marco RAMAIOLI (INRAE Research Director, marco.ramaioli@inrae.fr)
INRAE Postdoctoral Research in Physical Chemistry
Include a cover letter, CV, and relevant documents. The position is available as soon as possible, with a contract duration of 18 months, potentially extendable.
Don’t miss the opportunity to delve into impactful research at the intersection of physical chemistry and food science. Apply now to contribute to cutting-edge developments in food technology and innovation.
For more detailed information about the application process, click here
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