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

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 formation. By linking rheology, tribology, and microstructure to product performance and stability, the project aims to establish fundamental structure–function relationships and support industrial validation of new processing concepts1 …