项目介绍

2025年1月10日

The Food Structure Engineering group is dedicated to transform food processing by developing simple and effective methods to convert raw materials into nutrient-rich food products. Our goal is to replace conventional food processing techniques with processes that enable us to use entire raw materials to eliminate contradicting processing steps. To achieve this goal, we combine biological and physical approaches, such as solid-state fermentation, bioinspired structuring, forced alignment, and extrusion to enhance the texture, flavor, and nutrition of food. Fundamentally, we study the microbe-material-processing interface to understand the effects of processing on the nutritional quality of food to contribute to healthier diets and a more resilient global food system.

Project background

The project is fully funded and integrated into the Food Structure Engineering group. 

Job description

The group is looking for a PhD student to work on a project related to the exploration of food structuring mechanisms and self-assembly processes at low and high temperatures. We seek highly motivated students with good skills in physics, material science, and food engineering. Experience with food characterization techniques (rheology, texture analysis) is a benefit. Furthermore, expertise in food processing and technology is generally considered an advantage. The ability to build and construct process setups is a plus, and general knowledge of nutrition, microbiology, chemistry, and biotechnology is important. 

Profile

• a Master’s degree in food science, food process engineering, material science, physics or a related subject
• an interactive and highly motivated personality
• the ability to carry out research in an interdisciplinary and international environment
• excellent English language skills (oral and written)
• a strong desire to disseminate the results in conference talks and journal articles

With the social and leadership competencies, ETH Zurich has developed a common understanding for a shared work culture. Kindly try to incorporate these six competencies into your recruitment.

We offer

• A collegial and respectful working environment
• A creative and fun environment to explore own ideas 
• Training opportunities enabling continuous professional development
• Mentoring and networks in the food sector
• Flexible working hours
• A results-driven team
• We value research excellence over quantity 

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We value diversity

In line with our values, ETH Zurich encourages an inclusive culture. We promote equality of opportunity, value diversity and nurture a working and learning environment in which the rights and dignity of all our staff and students are respected. Visit our Equal Opportunities and Diversity website to find out how we ensure a fair and open environment that allows everyone to grow and flourish.

Curious? So are we.

We look forward to receiving your online application with the following documents:

• CV
• List of Publications (if available)
• an academic transcript of your studies
• a small summary of your master thesis 
• a one page statement on your motivation, past research experience and research interests 
• contact details of three persons (academic if possible) that may be contacted for references

Please note that we exclusively accept applications submitted through our online application portal. Applications via email or postal services will not be considered.

 Questions regarding the position should be directed to Prof. Dr. Patrick Rühs,  patrick.ruehs@hest.ethz.ch (no direct applications).