PhD Fellowship in Protein Modification Chemistry: The Department of Food Science at the University of Copenhagen is inviting applications for a PhD fellowship focused on Protein Modification Chemistry. This position is part of the PROTECT research project on the health implications of highly processed plant-based foods.
Designation
PhD Fellow
| Details | Information |
|---|---|
| Research Area | Protein Modification Chemistry, Food Chemistry |
| Location | Copenhagen, Denmark |
| Eligibility/Qualification | Master’s degree in Food Science, Analytical Chemistry, Biochemistry, or related fields |
| Application Deadline | 18 January 2026, 23:59 GMT+1 |
Description
The PROTECT project investigates how processing affects proteins and lipids in plant-based foods and their potential impacts on brain function. Candidates will engage in interdisciplinary research and collaborate closely with project members, employing advanced analytical chemistry tools.
Key Responsibilities
- Conduct independent research under supervision
- Complete PhD courses equating to 30 ECTS
- Participate in research environments, including potential international collaborations
- Publish scientific papers and defend a PhD thesis
Qualifications
- Strong educational background in Food Science, Analytical Chemistry, and related fields
- Knowledge/interest in protein structure and modification, and analytical chemistry (HPLC, GC, MS)
- Good communication skills for interdisciplinary collaboration
How to Apply
Applicants should submit their applications electronically, including:
- A motivated letter of application (max. one page)
- A CV with education, experience, language skills, two referees, and a publication list (max. 2 pages for CV)
- Original diplomas and transcripts (translated if necessary)
- Reference letters (if available)
For additional information, please contact the principal supervisor, Assoc. Prof. Mahesha M. Poojary, at mahesha@food.ku.dk.
Last Date to Apply
18 January 2026, 23:59 GMT+1
