Postdoctoral Researcher in Food Physical Chemistry and Techno-Functionality Analysis

This postdoctoral position focuses on developing, evaluating, and harmonizing analytical methods for assessing the techno-functional properties of food ingredients such as emulsifying, foaming, and gelling capabilities. The role involves experimental research, critical evaluation of existing protocols, and project coordination within an interdisciplinary team at Wageningen University & Research’s Physics and Physical Chemistry of Foods group. The appointee will collaborate with researchers across the WUR Food Cluster, supervise student theses, and contribute to scientific publications and technical protocols. A PhD in Food Physical Chemistry, Food Science, Physical Chemistry, Colloid and Interface Science, Soft Matter Physics, or a related field is required, along with experience in experimental characterization of food ingredients and analytical method development.