PhD scholarship in Innovative Melting Strategies for Processed Cheese with Reduced Emulsifying Salts - DTU Food

Official occupation: ph.d., naturvidenskab og teknik. Employment conditions: Almindelige vilkår. Employer CVR: 30060946.

Primary career market

Public Sector, Education & Impact (employer-sector evidence). Are you passionate about dairy processing, food structure design and clean-label innovation?

Join a collaborative PhD project at DTU National Food Institute in partnership with Arla Foods, where you will investigate how ultrasound-assisted processing can support the production of processed cheese with reduced emulsifying salt content while maintaining texture, meltability, stability and sensory quality.

We are looking for a highly motivated PhD student to join the Research Group for Food Production Engineering at DTU National Food Institute.

The project, ULTRA-MELT (Innovative Strategies for Processed Cheese Production with Reduced Emulsifying Salts), combines formulation design, physical chemistry, ingredient functionality, and novel processing technologies to develop new strategies for processed cheese production with reduced emulsifying salt content.

The project will investigate how dairy ingredients interact under different processing conditions, with focus on protein–mineral balance, hydration, emulsification, and structure formation1 …