PhD position in Food Science on Marine Proteins (Chalmers)

Application deadline: 5 April 2021


PhD position in Food Science on Marine Proteins 9Chalmers , Sweden)

In the research group of Ingrid Undeland (Chalmers, Sweden) a position for a PhD is vacant

Major responsibilities

The new center BLUE FOOD has gathered leading universities, institutes, innovation actors, regions, municipalities, organisations and around 40 companies from the whole country under the vision to make Sweden a leading producer of attractive and sustainable seafood. As an important part of this transdisciplinary research effort, Chalmers -the division of Food and Nutrition Science- is now seeking a PhD-student to develop new knowledge which will contribute to an increased food production from Swedens largest, yet most underutilized, fisheries resource.

The overall project aim is to explore small pelagic fish species (herring, sprat) as food protein sources. Focus will be on studying different techniques for recovery of mince or protein ingredients from the whole or gutted fish, for example pH-driven solubilization and isoelectric precipitation. Important parts will then be evaluation of nutritional and technofunctional properties of the ingredients as well as new strategies for formulation and stabilization against oxidation. For the latters, application of 3D-printing and incorporation of seaweed or other antioxidant containing raw materials will be explored. It is foreseen that the PhD-project will deliver new types of marine protein ingredients to meet the ongoing protein shift.

The position generally also includes teaching on Chalmers’ undergraduate level or performing other duties corresponding to 20 per cent of working hours.

Position summary

Full-time temporary employment. The position is limited to a maximum of five years.


To qualify as a PhD student, you must:

- hold a Master’s level degree in BioScience, Food Science, Biochemical Engineering, Biotechnology, Biochemistry, Chemistry, Chemical Engineering or similar

- be fluent in English in writing and speaking and strong communication and analytical skills

It is also strongly meritorious if you have:

- experience from work with (marine) proteins, protein isolation, nutrient analyses and protein functionality

- completed courses on MSc level within Food Science, Analytical chemistry, Biotechnology, Food structure and function, Food Physics, Polymer Science, Food technology, Rheology and Process technology

Due to the multi-disciplinary nature of this PhD project, you should preferably be curious, goal oriented, cooperation minded, and keen on transferring theoretic and applied academic work into practice.

Application deadline: 5 April 2021

For questions, please contact:

Prof Ingrid Undeland, Food and Nutriton Science,, 031-7723820

Dr Mehdi Abdollahi, Food and Nutrition Science,, 031-7723823

Go for more information and the application to.


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