PhD fellowship in Flavor Chemistry and sensory science

The department of Food Science, Section of Food Design and Consumer Behavior invites applicants for a PhD fellowship in Brewing Science, Flavor Chemistry, and Sensory Science, with the aim to make a chemical analysis of hop flavor attributes and develop new hop flavor mixtures for non-alcoholic beer.

The project is part of the research project “Exploiting hop aroma diversity to design new flavors for non-alcoholic beer”, which is financed by the Independent Research Fund Denmark

Start date is (expected to be) 1 August 2024 or as soon as possible thereafter.

The project

Non-alcoholic beer is often described as flat, bland, dull, and lacking body. The addition of hop flavor compounds may provide a solution to the lack of sensory qualities in non-alcoholic beer. However, the flavor chemistry is unknown for many of the sensory attributes in hops. Typically, flavors are defined to flavor beer with sensory attributes composed of multiple compounds; we need a fundamental understanding of the interactions between compounds. The first part of the project will focus on method development for understanding flavor compound interactions through our GC-MS Recomposition-Olfactometry instrument (GC-R). This machine can trap any combination of compounds in hops with a cryotrap and release the mixture to the olfactory detection port, where the mixture is sniffed and assessed by a sensory-trained referee. In this way, we will break down the unique attributes in aroma hops to the chemical basis of the sensory property. For example, "strawberry" can be recomposed through a mixture of esters, lactones, and furans that together form the fruity profile of strawberries.

We will first identify hop sensory attributes that are interesting for brewers and defined by multiple compounds. The project then aims to identify the exact composition of flavor attributes and recompose them chemically. This can be challenging because hop is a complex material, with a particularly rich terpenoid profile. We may therefore pinpoint the specific responsible compounds through two-dimensional GCxGC-MS and/or other techniques. Throughout the project, the student will engage in collaborations with both the sensory group in our section and the Leibniz-LSB Institute at the Technical University of Munich. At the Leibniz-LSB institute, the student will conduct experiments involving solvent-assisted flavor evaporation extraction (aSAFE) to extract hop aroma. This method will be compared to dynamic headspace extraction and Stir bar sorptive extraction, and potentially implemented at the Department of Food Science.

In the later stages of the project, we will combine different flavor mixtures and investigate how they can be compatible in non-alcoholic beer matrix.

Who are we looking for?

We are looking for candidates that are driven by creating new solutions for brewing and flavoring. Preference will be given to students with coursework in applied chemistry, sensory science, and brewing science.

Our group and research- and what do we offer?

The selected PhD student will be part of the Sensory Science and Consumer Behavior group in the section of Food Design and Consumer Behavior. The section currently has 54 members, including 16 PhD students, and offers and ambitious, open, supportive, and collaborative environment. We work topics ranging from chemometrics, flavor chemistry of food products and sensory impact, and impact of external factors on the senses. Our research frequently establishes close collaborations with the industry, resulting in beneficial outcomes and ensuring practical applicability. As a member of the section and our research group, you will have the chance to participate in an international and social work environment with other PhD students and engage in research discussions relevant to the field. Our community of PhD students and postdocs in the section regularly plan social activities. In addition, we have activities organized by the section throughout the year and welcome contributions for social activities. You will participate and present your research in the regular research group meetings and the bi-weekly flavor chemistry group meetings.

The group is a part of the Department of Food Science, Faculty of SCIENCE, University of Copenhagen. We are located close to the center of Copenhagen at the Frederiksberg Campus.

Our research facilities include modern sensory and flavor chemistry laboratories. Our facilities are lab is part of the Future consumer lab [xxxxx]

Principal supervisors are tenure-trackassistantprofessorSylvester Holt and associate professor Mikael Agerlin Petersen, Department of Food Science, UCPH-FOOD [xxxxx]

Qualifications needed for the regular program
To be eligible for the regular PhD program, you must have completed a degree program, equivalent to a Danish master’s degree (180 ECTS/3 FTE BSc + 120 ECTS/2 FTE MSc) related to the subject area of the project, e.g., food science and technology, food chemistry, food engineering, organic chemistry, biochemistry or similar. It is a requirement that the candidate has been working within food science prior to the start of the position. For information of eligibility of completed programs, see General assessments for specific countries and Assessment database.

Terms of employment in the regular program
Employment as PhD fellow is full time and for maximum 3 years.

Employment is conditional upon your successful enrolment as a PhD student at the PhD School at the Faculty of SCIENCE, University of Copenhagen. This requires submission and acceptance of an application for the specific project formulated by the applicant.

Terms of appointment and payment accord to the agreement between the Danish Ministry of Taxation and The Danish Confederation of Professional Associations on Academics in the State. The position is covered by the Protocol on Job Structure.

Responsibilities and tasks in both PhD programs

• Carry through an independent research project under supervision

• Complete PhD courses corresponding to approx. 30 ECTS / ½ FTE
• Participate in active research environments, including a stay at another research institution
• Participate in regular project discussions and dissemination of results with the principal supervisor (planned based on mutual agreement)
• Teaching and knowledge dissemination activities
• Write scientific papers aimed at high-impact journals
• Disseminate at international conferences
• Write and defend a PhD thesis on the basis of your project

Key selection criteria:

• MSc degree in relevant areas
• Strong problem-solving abilities
• Good practical laboratory skills and work ethics
• Proficient in data management and analysis
• Effective organization skills with experience in experiment planning and teamwork
• Strong English communication skills
• Practical experience in gas chromatography and/or mass spectrometry is preferred, though not mandatory.

Application and Assessment Procedure

Your application including all attachments must be in English and submitted electronically by clicking APPLY NOW below.

Please include:

1. Motivated letter of application (max. one page)
2. Curriculum vitae including information about your education, experience, language skills and other skills relevant for the position
3. Original diplomas for Bachelor of Science or Master of Science and transcript of records in the original language, including an authorized English translation if issued in another language than English or Danish. If not completed, a certified/signed copy of a recent transcript of records or a written statement from the institution or supervisor is accepted.
4. Publication list (if possible)
5. Reference letters (if available)

Application deadline:

The deadline for applications is 2 June 2024, 23:59 CET

We reserve the right not to consider material received after the deadline, and not to consider applications that do not live up to the abovementioned requirements.

The further process
After deadline, a number of applicants will be selected for academic assessment by an unbiased expert assessor. You are notified, whether you will be passed for assessment.

The assessor will assess the qualifications and experience of the shortlisted applicants with respect to the above-mentioned research area, techniques, skills and other requirements. The assessor will conclude whether each applicant is qualified. The assessed applicants will have the opportunity to comment on their assessment. You can read about the recruitment process at [xxxxx]

Subsequent interviews with selected candidates will be conducted.

Questions
For specific information about the PhD fellowship, please contact the principal supervisor.

General information about PhD study at the Faculty of SCIENCE is available at the PhD School’s website: [xxxxx]

The University of Copenhagen wishes to reflect the surrounding community and invites all regardless of personal background to apply for the position.

Kilde: [xxxxx]