Summary
The Research Group for Food Allergy at the DTU National Food Institute is offering a PhD scholarship aimed at closing the knowledge gap regarding the impact of processing and matrix-induced changes on food proteins, their fate in the gut, and their relation to food protein allergenicity. This is a unique opportunity for a motivated individual aiming to contribute to the advancement of food safety and health.
Designation
PhD Student
| Details | Information |
|---|---|
| Research Area | Food Allergy, Immunology, Protein Chemistry |
| Location | Kgs. Lyngby, Denmark |
| Eligibility/Qualification | – Master’s degree in Allergology, Immunology, Biochemistry, or related field – Solid understanding of immunology and food allergy – Experience in in vivo experiments and cell-based techniques preferred – Proficiency in English (written and spoken) |
| Job Description | The PhD candidate will: – Conduct in vitro digestibility and gut uptake studies – Analyze microbiota composition and activity – Perform various in vivo animal experiments – Collaborate within an international research team |
| How to Apply | Interested candidates should submit a complete online application, including: – Cover letter – CV – Academic transcripts and diplomas Applications must be sent as one PDF file. For more details, refer to the DTU application portal. |
| Last Date to Apply | July 16, 2026 (23:59 Danish time) |
Additional Information
The scholarship includes a mandatory external research stay in France and is subject to academic approval. The employment period is three years, starting from November 1, 2026, or as mutually agreed. All interested candidates are encouraged to apply, irrespective of background.
For inquiries, contact Prof. Katrine Lindholm Bøgh at kalb@food.dtu.dk.
