We seek highly motivated candidates with a background in (bio)chemical engineering, food science & technology, biotechnology, microbiology or a related field.
The ideal candidate will possess:
1. A master’s degree (preferably awarded after 1 March 2024), with an excellent academic record.
2. Interest in food processing, food microbiology, and food safety and quality.
3. Ability to work both independently and as part of a team, collaborative spirit and innovative thinking.
4. Experience with relevant lab-scale experimentation and scientific writing is a plus.
5. Language proficiency: Minimum B2 English (written/spoken). Non-native speakers must provide proof of competency.
Non-alcoholic beer is brewed through a similar process as alcoholic beer, either with the alcohol content subsequently removed through various techniques, or resulting from the recent commercial availability of non-ethanol producing yeast strains that has led to a plethora of new, tasty products, which retain the flavor and characteristics of traditional beers but contain alcohol levels typically below 0.7% ABV (Alcohol by Volume). It is worth mentioning that fresh bread, an overripe banana and kefir (milk) can contain alcohol levels close to that of non-alcoholic beer.
Unlike traditional beer, non-alcoholic beer lacks key inhibitory factors such as ethanol, making it more prone to microbial spoilage. At the same time, these products are particularly sensitive to heat, so conventional pasteurization methods can negatively affect taste and aroma. Recent developments, like the trend for decentralized production of liquid products, e.g., craft beers and ciders, has led producers to seek competence and expertise for the processing of liquid products. There are indeed safety considerations for new – especially low and non-alcoholic – beverages, because there is considerable uncertainty as to how to pasteurize unique, newly developed beverages. Pasteurization verification trials help to determine a safe process for a new product, and also enables an optimized process from the outset, ensuring not only a safe product but also one that is not affected by the negative sensory or cost impacts of over-processing.
Nofima/Processing Technology has already invested in a lab-scale UHT/HTST unit for liquids and can also exploit Pulsed Electric Field (PEF) processing for pasteurization of liquid products. By combining heat with PEF technology it may be possible to pasteurize at temperatures 5 to 10 °C lower than by heat alone. Additionally, PEF is of interest for enhancing the malting process, and for increasing the efficiency of yeast.
The successful candidate will design, optimize and validate (combined) pasteurization schemes, according to the research goals BEER4S - Safety, Sustainability, Sensory and Social Impact characteristics.
6. Optimizing pasteurization facilitates a safe, verified process in which the pasteurization takes less time / or is run at a faster flow rate, as compared to non-optimized industry norms. Optimizing can therefore save time and increase output and efficiency.
7. Ensuring that products are not over-processed can result in a less intensive pasteurization process that lowers energy usage. Pasteurization optimization can therefore contribute to reducing the environmental impact of the process.
8. Increased efficiency and especially reduced energy usage both contribute to reducing running costs by optimizing the pasteurization process.
9. Over-processing of beverages may result in damage to aroma and flavor compounds. Optimizing can introduce a less intensive pasteurization process that prevents over-processing, thereby protecting and benefiting the product’s sensory characteristics.
The project is part of a long-standing and productive research collaboration between Nofima and KU Leuven/BioTeC+, and includes research in both Norway and Belgium.Changing consumer preferences, health consciousness and an increasing trend toward moderation and responsible drinking has led to significant growth in the non-alcoholic beer market in recent years. Currently alcohol-free beer is the fastest growing beer segment on the market, both globally and in countries such as Belgium and Norway. In the BEER4S - "Beer Force" project, the research teams KU Leuven/BioTeC+ (PI: Prof. Jan F.M. Van Impe, Campus Gent) and Nofima/Processing Technology (PIs: Dr. Morten Sivertsvik and Dagbjørn Skipnes, Stavanger) are joining forces to produce a next generation non-alcoholic beer with special focus on Safety, Sustainability, Sensory and Social Impact characteristics. About KU Leuven/BioTeC+ (Campus Gent, Belgium) The vision of BioTeC+ (Chemical & Biochemical Process Technology & Control) (PI: Prof. Jan F.M. Van Impe) is to consolidate and strengthen both its international research position and its societal impact by focusing on a carefully selected number of research areas and application domains in applied chemistry/chemical and biological process engineering. At present, these application domains can be characterized by the keywords industrial biotechnology, closing the waste/water cycle, and public health. These constitute the pillars (columns) (bio)chemical reactions & reactors, (biological) waste(-water) treatment systems, and predictive microbiology/microbial risk assessment within BioTeC+’s research matrix. This broad range of application domains is supported by our long standing systemic (systems and control) approach towards applied chemistry/chemical and biological process engineering. The research areas (i) systems theory, systems biology and analysis, process model identification (including optimal experimental design), (ii) process monitoring, and (iii) optimization and model based control characterize the transversal rows in the research matrix. These rows constitute the longstanding fundament of BioTeC+’s research covering and underpinning all application domains (pillars). KU Leuven/BioTeC+ runs a state-of-the-art L2 accredited laboratory for experimental predictive microbiology research, as well as high end computing facilities. Our 4 postdocs and 14 PhD researchers are involved in numerous (inter)national research projects and networks, including 6 ongoing EU projects. Full details: https://cit.kuleuven.be/biotec/ We look forward to welcome you on our campus in the vibrant city of Gent, Belgium! About Nofima/Processing Technology (Stavanger, Norway) This PhD project is an important part of the department of Processing Technology’s long term strategic development plan, which is to extend their deep competence in the area of thermal processing of solids, to liquid products. The choice of non-alcoholic beer as a model product is related to its commercial interest for local – and national brewers. But it is foreseen that this competence development will also be of use for other beverages, both alcoholic (beers and ciders), and non-alcoholic (juices, flavored milk, sauces, kombucha, soda and others). In a longer perspective it can also be foreseen that competence will be built in the area of non-Newtonian liquids, which may be applied for sauces, soups and jams, as well as for novel vegetable protein beverages. Full details: https://nofima.com/department/processing-technology/ The successful candidate will spend about half of the research time in the Nofima pilot infrastructures in Stavanger. Join us in this exciting opportunity to create a next generation non-alcoholic beer according to the BEER4S principles! We offer:
10. 4-year PhD programme (KU Leuven employment) for 4 years, pending a positive evaluation by the doctoral committee at the end of the first year.
11. Remuneration according to the KU Leuven salary scale 43 (https://admin.kuleuven.be/personeel/english/salary/salary_ap.html).
12. Research conducted both at KU Leuven/BioTeC+ (Gent, Belgium) and Nofima/Processing Technology (Stavanger, Norway).
13. Supervision by leading experts at KU Leuven and Nofima.
14. Dynamic research environments in Belgium and Norway with excellent facilities.
15. Opportunities to present at international conferences and publish in high ranking peer reviewed journals.
Next to the usual application documents as requested at the KU Leuven website (include your detailed CV, transcript of records, and any relevant publications so far), interested candidates are invited to submit a cover letter outlining relevant experience and motivation for applying to this position as well as the contact details of 2 referees.