PhD in Food Chemistry

The Department of Food Science, Section Ingredient and Dairy Technology invites applicants for a PhD fellowship in Protein Modification Chemistry. The project is part of the research project ‘PROTECT: Protein and Lipid Oxidation Interplay in Plant-Based Foods and their Impact on Brain Function’, a Sapere Aude Research Leader grant funded by the Independent Research Fund Denmark./nStart date is 1 March 2026, or as soon as possible thereafter./nThe project investigates how proteins and lipids in highly processed plant-based foods undergo process-induced modifications and how these compounds affect brain function using advanced analytical chemistry tools and computer models./nPROTECT is a collaboration between the University of Copenhagen, Technical University of Denmark, Technische Universität Dresden—TU Dresden, Germany and the University of California, Davis, USA. The position is located in Copenhagen.