Postdoc position: Rheology of Gluten-Free Products

In this postdoctoral project, you will combine fundamental science with practical impact to help develop gluten-free products that match the quality of their wheat-based counterparts. The project aims to establish fundamental knowledge by combining nonlinear rheology, shear-induced normal force rheology measurements, and in situ visualization of microstructural evolution during deformation. You will work at the Laboratory of Physics and Physical Chemistry of Foods at Wageningen University, which aims to deliver fundamental knowledge in the physics of foods and application concepts for academic partners, industry, and society. Candidates should hold a PhD in physical chemistry, mechanical engineering, chemical engineering, or materials science, with a strong background in non-linear rheology.