PhD position: Reversibility of dispersion and emulsion structure and functionality upon drying / redispersion

The aim of the Soft Matter, Rheology and Technology (SMaRT) division is to foster and conduct research on soft matter and the rheology of complex fluids on a fundamental level as well as their application to technical processes, including for food materials. Our research aims at designing methodologies for intelligent process or product (formulation) design using so-called "complex fluids" or "soft matter", including for food materials considered with a soft matter approach. The aim of the SMaRT section is thus to study the fundamental dependence of the molecular and microstructure of such systems to their complex phenomena.
To achieve our goals, the division SMaRT has a state-of-the-art rheological infrastructure: to give it includes traditional (both rotational and capillary) rheometers. We also have a range of instruments to measure the interfacial rheology and the dynamics of structures at an interface. A wide range of setups to characterize the flow-induced microstructure, including microscopic techniques, light scattering and rheo-optical methods are available. They will be complemented with tools to study the dynamic structure of foams in depth.

Supervision:
• Main supervisors (KUL): Prof. Deniz Z. Gunes (promotor), Prof. Erin Koos (co-promotor) – Soft Matter, Rheology and Technology laboratory (SMaRT), KU Leuven.
• Supervision for secondments: Dr. Laurence Ramos (CNRS, France), Dr. Paul Smith (Cargill, Belgium)
Website unit

Project

This project will be hosted within the EU Horizon Doctoral Network project Edible Soft Matter (ESM). The general objective of this project is to train and develop the employability of a new generation of young researchers, regulators, consultants and project leaders by providing them with a unique expertise in the design, production and quality assessment of innovative plant-based food products.

Profile

We are looking for a highly motivated candidate with a Master degree level in Chemical Engineering / Material Science / Physics / Food Engineering / Physical Chemistry / Soft Matter / Food Chemistry

-    You have base knowledge and possibly some hands-on experience in at least one of the following areas: rheology, physics, colloids, soft material science, food dispersions

-    You have excellent analytical skills and the taste to go in the depth of scientific questions

-    You like to be creative and follow original research paths in a rigorous manner.

-    You are able to report your progress in an accurate and timely fashion.

-    You have excellent communication skills, with fluency in both written and spoken English.

-    You are open for collaboration with the other team members, and like interdisciplinary work

Eligibility rule: All researchers recruited must be Doctoral Candidate i.e not already in possession of a doctoral degree at the date of the recruitment and undertake transnational mobility (see the mobility rule below). Researchers who have successfully defended their doctoral thesis but who have not yet formally been awarded the doctoral degree will not be considered eligible.

Mobility rule: researchers must not have resided or carried out their main activity (work, studies, etc.) in Belgium for more than 12 months in the 36 months immediately before their date of recruitment. Compulsory national service, short stays such as holidays, and time spent as part of a procedure for obtaining refugee status under the Geneva Convention  are not taken into account.

Offer

https://cit.kuleuven.be/smart/people/00109273

Interested?

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