Research in the Laboratory of Food Biochemistry deals with various chemical and analytical aspects of healthy and sustainable foods and food systems. Individual research projects are centred around dietary fibres and associated small molecules, their occurrence, interactions, and other properties in foods during processing, storage and digestion. Furthermore, the group has a number of ongoing projects on fermentation, as well as assessment and optimization of new raw materials for food use. The work includes developing improved analytical methods for the analysis of these components and their reactions.
The group is looking for a two doctoral student to work on a projects related to the exploration, chemical characterization and optimization of grain-based foods and food ingredients for potential health effects, improved sensory properties and sustainable use of raw materials. The project details are partially malleable to match the experience and interests of the candidates.
Job descriptionYou are expected to produce a dissertation project typically consisting of at least three high-quality papers intended for top-tier journals. In addition to your own doctoral research project, you occasionally contribute to undergraduate student supervision and teaching, and other collaborative research projects. The position offers close supervision and collaboration with a excellent research team, as well as access to ETH Zurich's excellent research infrastructure and strong international network of collaborators.
Position details:
- Start Date: Flexible, applications reviewed on a rolling basis
- Funding: Fully funded PhD position (ca. 4 years, final admission to Doctoral Program after successful Aptitude Colloquium after 1.5 years, annual contract extensions)
ProfileWe seek for highly motivated students with good skills in chemical analysis: experience in LC-MS, GC-MS and EPR is considered a benefit, in addition to the other standard analytical techniques (GC, HPLC, NMR, FT-IR, measurements of physical properties). Furthermore, expertise in food sciences and food value chain in general is considered an advantage. Due to the multidisciplinary nature of the research topics the applicants should be motivated to adapt new techniques quickly.
Inclusion Criteria (applications not meeting these cannot be considered): - Master's degree in food chemistry, food sciences, organic chemistry, or polymer chemistry or a related discipline
- Graduation ideally not older than two years at the time of application
- Proficiency in English (spoken and written)
- Proven track record of strong academic performance
- Solid experience of working in a chemistry laboratory environment
- Outstanding performance in the Master thesis or comparable demonstration of research potential
- Strong analytical, problem-solving, and communication skills
- Demonstrated ability to work independently and collaboratively in interdisciplinary teams
We offer - The opportunity to shape your research project and conduct cutting-edge research in a highly relevant and rapidly evolving field
- An inspiring, international, and supportive research environment
- A dissertation project consisting of at least three papers aimed at top-tier journals
- Access to ETH Zurich's excellent research infrastructure and strong international collaborations
- Competitive salary and employment conditions according to ETH Zurich regulations
- A great research team that is committed to diversity accommodating individual needs (e.g. flexible working hours, possibility for part-time work, home office on agreement)
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