PhD fellowship in Soft Matter physics and Food Science

PhD Fellowship In Colloidal Research In Food Science The Department of Food Science and the Niels Bohr Institute invites applicants for a PhD fellowship in colloidal research in food science. The PhD project has the overall goal of describing the molecular structure of casein micelles through computational and experimental investigations, with focus on the role of κ caseins. The candidate will be part of the CaIFF center for the use of neutron for the investigation of colloids and interfaces in food science and pharmacy. Expected start date is 1 January 2027 or as soon as possible thereafter. Background. Casein micelles (CMs) are the main protein constituent of milk (80% of protein) and defining for dairy product taste and structure. CMs are 100-200 nm globular particles, formed by a hydrated network of disordered casein proteins, named αS1, αSs, β, and κ casein.