PhD Positions in Plant Protein Chemistry and Functionality for Food at KU Leuven

The Laboratory of Food Chemistry and Biochemistry (LFCB) at KU Leuven has a long-standing tradition of cereal chemistry research. Over the years, our focus has expanded towards investigating other food constituents as well. A particular focus point has been to investigate structure-function, with an emphasis on techno-functionality, relationships of these food constituents. This allows steering food production processes towards a higher end product quality. With regard to food proteins, LFCB has considerable expertise regarding the chemistry and functionality of cereal proteins, but also of egg proteins and various plant protein sources.

Proteins provide structure to many food products (gels, emulsions, foams, fibrillary structures). Both animal and plant based proteins are widely consumed in Western diets. However, in recent years, an increasing group of consumers prefers a predominantly plant-based diet, which originates from animal welfare and environmental concerns related to the production of animal protein. Unfortunately, the functionality of many plant proteins in a range of food systems is inferior to that of animal proteins. Studies to (i) better understand and (ii) improve the functional properties of plant-based proteins are therefore much needed. This research is a particular interest of Professor Arno Wouters, promotor of the available positions.

In this context, two positions are available:

A position dealing with the use of water-soluble cereal proteins for the stabilization of food foams. Mechanisms of foam and interfacial stabilization will be investigated. In this regard, the interaction between proteins and other soluble cereal constituents (lipids, non-starch polysaccharides) is an important aspect.
A position dealing with understanding structure formation and protein functionality during the production of meat alternatives based on locally cultivated (in Flanders) soy by means of high moisture extrusion. This research is part of a larger c-SBO (Strategic Basic Research) project TexProSoy, which is a collaboration with ILVO (Research Institute for Agriculture, Fisheries and Food). This implies close interaction with researchers at ILVO.

Further details:
PhD Positions in Plant Protein Chemistry and Functionality for Food at KU Leuven