1. Hold a master’s degree in Brewing Science, Food Technology, Beverage Technology, Biotechnology, Biochemistry or a related field
2. Background in analytical chemistry
3. Experience conducting pilot scale experiments
4. Possess basic knowledge of (multivariate) statistical analysis and design of experiments
5. Genuine interest in working in the laboratory and pilot scale production environment
6. Demonstrate ability to work effectively in international and interdisciplinary research teams
7. Excellent command of written and spoken English
8. Good communication and presentation skills targeting scientific and non-scientific audiences
The ideal candidate has a background in malting, brewing or cereal science and has experience training or participating in sensory panels. Hands on experience in chromatography and mass spectrometry is highly desirable. Experience with statistical and design of experiments tools is a plus, but the candidate will have ample opportunity to thoroughly learn these techniques in the group of Prof. Féchir.
While barley remains the dominant raw material in global brewing, increasing climate pressure and supply volatility demand more resilient and sustainable alternatives. Thus, we are seeking a highly motivated PhD candidate to join an interdisciplinary research project aiming to assess the technological feasibility, processability, and sensory impact of alternative grains when used as malted and unmalted ingredients in both conventional and non-alcoholic beer production taking into account sustainability aspects.
The project combines laboratory-scale experimentation, pilot-scale validation, advanced analytical chemistry (various GC, LC, and MS systems), brewing trials, and sensory science with the aim of generating a systematic, comparative dataset linking grain type, malting behaviour, roasting intensity, brewing performance, and sensory quality. The results will provide evidence-based insights into the use of specialty malts from non-barley cereals and the potential of unmalted roasted grains as more sustainable brewing ingredients. Outcomes will directly inform maltsters, brewers, and ingredient suppliers seeking diversification, resilience, and innovation—particularly in the rapidly growing segment of non-alcoholic beers.
This position offers a unique opportunity to work at the interface of cereal science, brewing technology, analytical chemistry, and sensory research within a dynamic and internationally connected research environment and will include close collaboration with the KU Leuven Centre for Aroma & Flavour Technology (Dr. Filip Van Opstaele), the pilot brewery (Dr. Gert De Rouck) and external academic and industrial project partners.
After appropriate training, the candidate will be responsible for designing and conducting independent experiments in the lab and pilot scale environment and to evaluate results to be disseminated via peer-reviewed publications and conference contributions. The candidate will take part in the supervision of MSc students.
EFBT is a leading brewing technology laboratory in which the group of Prof. Michael Féchir is embedded. The research group of Prof. Féchir was established recently and specializes in bioprocess technology for the beverage industry with a focus on applied research into beverage and brewing raw materials, their interactions, processability, and the utilization of sidestreams in the broader context of product quality and sustainability along the supply chain.
We offer a fully funded full-time PhD position for 4 years. The position is available from September 2026 at KU Leuven Campus Gent.