The Department of Food Science, section of Ingredient and Dairy Technology, invites applicants for a fulltime postdoctorate fellowship in formulation and digestion of plant based foods. The position is for two years, with possibility of extension. The project is part of the larger research project “AI4NaturalFood”, which is financed by the Novo Nordisk Foundation.

Start date is from 1 October 2025.

The project

Currently, plant ingredients are often refined to almost molecular purity - and then combined again to create structured foods. This isolation is resource intensive, and the removal of fibre and micronutrients can compromise the nutritional value. This can be mitigated by applying milder forms of processing that do not fully refine ingredients and leave some of the native structure of the plant material intact. The nutritional and physicochemical properties of these partially refined ingredients depend strongly on the way of processing. This Fell...