Food structural design for different target groups using cell-wall based fibers
(ref. BAP
Laatst aangepast: 28/11/25
The Laboratory of Food Technology is one of the seven research groups of the Centre for Food and Microbial Technology, Department Microbial and Molecular systems, and is located at the Campus Arenberg in Leuven. The research mission of the Laboratory of Food Technology is to understand and quantify process-structure-function relations of food systems during processing, preservation and storage by optimal exploitation of the endogenous potential of fruit- ,vegetable- and legume-derived systems, both for developed and for developing countries. They do this on a daily basis through a joint effort of 25 co-workers and 15 MSc. students.
Prof. Ann Van Loey will be the supervisor of this PhD research. Prof. Ann Van Loey leads a research team studying process-structure-function relations of food systems composed of fruits, vegetables, legumes and/or ingredients derived thereof. One of the functional properties aimed at, relates to the structuring potential of cell-wall based ingredients relating microstructural, fundamental rheological and tribological analyses with more empirical consistency measurements.
Project
The Laboratory of Food Technology (LFT) is looking for a PhD candidate to investigate the efficacy and performance of innovative functionalised fibers derived from fruit, vegetable or legume side streams as exogenous ingredients to modify textural properties of various food products. This PhD fits within the context of a 4-years research project funded by VLAIO.
Food texture is often steered by incorporating thickening agents, which are generally starch- and gum-based. Although these conventional thickeners display good texturizing and stabilizing properties in many food products, the development of alternative ingredients which do not only display good thickening capacity, but also (i) provide additional health benefits, (ii) fit better in a sustainable food design approach and (iii) could be used as a clean label alternative, is highly valuable.
In current PhD project, fiber-rich side streams emerging from the food industry (e.g., from juice and natural colorant production, from protein isolation) will be considered as they adhere to the above mentioned three aspects. At first, the extraction and functionalization of fibers will be investigated, from which the most promising candidates will be selected as potential structuring agents. These fibers will then be applied to the structural design of liquid to semi-solid food systems, and their performance will be compared with conventional starch- and gum-based thickeners. The stability and evolution of these fiber-enhanced systems during preservation, storage, and regeneration will also be thoroughly studied.
Your work will involve:
* Extraction and functionalization of cell wall based fibers from various sidestreams
* Chemical characterization of isolated cell wall fraction
* Microstructural analyses
* Consistency, rheological and tribological analyses
* Statistical analyses
Your responsibilities will be:
* You will extract and characterize fibers from different sidestreams
* You will structure liquid and semi-solid food products using the most promising fibers
* You will study the structural, rheological, and tribological properties of the thickened food products and assess the process stability
* You will evaluate the structural properties and other quality characteristics throughout preparation and regeneration at pilotscale
* You will perform statistical analysis on the data obtained
* You will supervise bachelor and master students
* You will report on a regular basis your data to your supervisors, to other researchers, to the industrial advisory Board of the project as well as at (international) conferences
Profile
We are looking for a PhD candidate who fulfils the following requirements:
* You have a Master's degree cum laude in Bioscience Engineering, Food Science & Technology or related discipline
* You are highly motivated to do research in a dynamic research environment
* You have interest in food science and technology and knowledge of cell wall chemistry and rheological analyses
* You are communicative, creative, eager to learn and able to work independently as well as part of a team
* You are passionate about research with a critical, analytical and innovative mindset
* You are familiar with general laboratory practices and have attention to details
* You have good communication skills in written and spoken English
* You are proficient in Word, Excel, PowerPoint, Teams
* Prior expertise in cell wall characterization and rheology are a plus
Offer
We offer:
* An attractive fully funded scholarship for PhD research with multiple benefits (health insurance, access to university infrastructure and sports facilities, etc.), continuation after the first year is dependent upon a positive evaluation. Starting time: 01/02/2026
* The opportunity to develop scientific and personal skills via participation at trainings, workshops, and conferences.
* Supervision by recognized experts and access to (beyond) state-of-the-art research and infrastructure
* A stay in a vibrant environment in the hearth of Europe. The university is located in Leuven, a town of approximately 100,000 inhabitants, located close to Brussels (25 km), and 20 minutes by train from Brussels International Airport. This strategic positioning and the strong presence of the university, international research centers, and industry lead to a safe town with high quality of life, with a warm welcome to non-Dutch speaking people and with ample opportunities for social and sport activities. The mixture of cultures and research fields are some of the ingredients making the university of Leuven the most innovative university in Europe.
* KU Leuven (University of Leuven) has been a center of learning for nearly six centuries. Today, it is Belgium's largest and highest-ranked university and, founded in 1425, one of the oldest and most renowned universities in Europe. The university caters to over 60,000 students from more than 140 countries. KU Leuven's three doctoral schools provide internationally oriented PhD tracks for more than 4,000 doctoral students. KU Leuven and affiliated knowledge institutes provide fertile ground for innovation and high-tech entrepreneurship in the Leuven region. This favorable climate for knowledge-driven entrepreneurship and innovation makes the Leuven region an attractive location for many high-tech companies.
Interested?
For more information please contact Prof. dr. ir. Ann Van Loey ).
The application should be submitted exclusively through the KU Leuven portal; a separate email is not required.
Applications (in English) should include:
* CV (contact details, education, work experience, prizes/awards, language skills, etc,...)
* Official academic transcript of Bsc. and Msc. studies
* Motivational letter describing research career goals, skills and experience
* Full contact details of two reference persons
You can apply for this job no later than December 11, 2025 via the online application tool
KU Leuven strives for an inclusive, respectful and socially safe environment. We embrace diversity among individuals and groups as an asset. Open dialogue and differences in perspective are essential for an ambitious research and educational environment. In our commitment to equal opportunity, we recognize the consequences of historical inequalities. We do not accept any form of discrimination based on, but not limited to, gender identity and expression, sexual orientation, age, ethnic or national background, skin colour, religious and philosophical diversity, neurodivergence, employment disability, health, or socioeconomic status. For questions about accessibility or support offered, we are happy to assist you at this email address.
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Tewerkstellingspercentage: Voltijds
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Locatie: Leuven
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11/12/2025 23:59 CET
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Tags: Bio-ingenieurswetenschappen