Research & Development
PhD fellowship in Soft Matter physics and Food Science
Resumé
The PhD fellow will investigate the molecular structure and behaviour of casein micelles, with a focus on κ casein, using molecular dynamics simulations and x-ray and neutron scattering experiments.
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Kort om jobbet
The Department of Food Science and the Niels Bohr Institute invites applicants for a PhD fellowship in colloidal research in food science. The PhD project has the overall goal of describing the molecular structure of casein micelles through computational and experimental investigations, with focus on the role of κ caseins.
The candidate will be part of the CaIFF center for the use of neutrons for the investigation of colloids and interfaces in food science and pharmacy (https://pharmacy.ku.dk/research/caiff/). Expected start date is 1 January 2027 or as soon as possible thereafter. The project Background. Casein micelles (CMs) are the main protein constituent of milk (80% of protein) and defining for dairy product taste and structure.
CMs are 100-200 nm globular particles, formed by a hydrated network of disordered casein proteins, named αS1, αSs, β, and κ casein. The caseins are cross-linked through binding to ionic calcium and colloidal calcium phosphate, and through hydrophobic interactions. Post-translational modifications play an important role in this, as the ionic interactions are largely mediated by casein phosphorylation sites.
The CMs are stabilized by κ caseins that are believed to form a hairy layer on the CM surface. Therefore, κ casein are particularly important for CM stability1 …
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