PhD scholarship in Innovative Melting Strategies for Processed Cheese with Reduced Emulsifying Salts - DTU Food

Are you passionate about dairy processing, food structure design and clean-label innovation?

Join a collaborative PhD project at DTU National Food Institute in partnership with Arla Foods, where you will investigate how ultrasound-assisted processing can support the production of processed cheese with reduced emulsifying salt content while maintaining texture, meltability, stability and sensory quality.

We are looking for a highly motivated PhD student to join the Research Group for Food Production Engineering at DTU National Food Institute. The project, ULTRA-MELT (Innovative Strategies for Processed Cheese Production with Reduced Emulsifying Salts), combines formulation design, physical chemistry, ingredient functionality, and novel processing technologies to develop new strategies for processed cheese production with reduced emulsifying salt content. The project will investigate how dairy ingredients interact under different processing conditions, with focus on protein–mineral balance, hydration, emulsification, and structure formation. By linking rheology, tribology, and microstructure to product performance and stability, the project aims to establish fundamental structure–function relationships and support industrial validation of new processing concepts. As a PhD student, you will study how emerging processing technologies can be used as a process-structuring tool in processed cheese systems. You will design cheese-based and recombined model systems, investigate the influence of various processing technologies and process sequence, and evaluate the resulting products through rheological, textural, thermophysical, compositional, microstructural, stability and sensory-related analyses. The project offers close collaboration with Arla Foods and access to advanced processing and analytical facilities at DTU National Food Institute.

The successful candidate will contribute to developing science-based frameworks and smarter, more sustainable food design strategies that support healthier outcomes for both industry innovation and consumers.

Responsibilities and qualifications

Your overall focus will be to develop scientific understanding and practical processing strategies for the production of processed cheese with reduced dependency on emulsifying salts, using emerging processing technologies. You will screen formulations and process routes, identify structure–function relationships, and translate selected strategies into industrially relevant trials in collaboration with Arla Foods.

Your primary responsibilities are:

• Develop and execute experimental plans for processed cheese systems based on natural cheese and recombined dairy formulations.
• Investigate the potential of emerging processing technologies to support emulsification, structural design and functionality in processed cheese systems with reduced emulsifying salt content.
• Study the combined effects of processing conditions, formulation design, heat treatment, ingredient addition sequence and emulsifying salt reduction on product structure and functionality.
• Characterise processed cheese systems using rheology, texture analysis, tribology, thermal analysis, microscopy, compositional analysis and storage stability testing.
• Identify structure–function relationships linking process variables, protein–fat interactions, emulsification behaviour, microstructure and final product performance.
• Collaborate with Arla Foods on industrially relevant trials, benchmarking and sensory evaluation of selected candidates.
• Disseminate findings through peer-reviewed publications, conference presentations and a PhD thesis.
• Contribute to teaching and supervision of BSc and MSc students within food technology and food engineering.

Qualifications

• Strong foundation in food processing and dairy technology, with knowledge of cheese processing and ingredient functionality
• Experience in emerging processing technologies and knowledge in structure–function relationships in complex food systems
• Knowledge of colloidal systems such as emulsions and gels, and their relevance to texture, stability, and functionality of dairy products
• Experience with experimental food characterization, preferably including rheology, texture analysis, microscopy, thermal analysis, stability measurements, or related physicochemical characterization techniques
• Strong analytical and problem-solving skills, with the ability to work independently and collaboratively in an interdisciplinary environment
• Excellent communication skills in English, both written and spoken
• Motivation to contribute to sustainable and clean-label food innovation through research and education

You must have a two-year master's degree (120 ECTS points) or a similar degree with an academic level equivalent to a two-year master's degree within food technology, food engineering, dairy science, or related field.

Approval and Enrolment

The scholarship for the PhD degree is subject to academic approval, and the candidate will be enrolled in one of the general degree programmes at DTU. For information about our enrolment requirements and the general planning of the PhD study programme, please see DTU's rules for the PhD education.

Assessment

The assessment of the applicants will be made by Associate Professor Mohammad Amin Mohammadifar

We offer

DTU is a leading technical university globally recognized for the excellence of its research, education, innovation and scientific advice. We offer a rewarding and challenging job in an international environment. We strive for academic excellence in an environment characterized by collegial respect and academic freedom tempered by responsibility.

Salary and appointment terms

The appointment will be based on the collective agreement with the Danish Confederation of Professional Associations. The allowance will be agreed upon with the relevant union. The period of employment is 3 years.

Expected starting date is 1 December 2026 (or according to mutual agreement). The position is a full-time position.

You can read more about career paths at DTU here.

Further information

Further information may be obtained from Associate Professor and Head of Research Group, Mohammad Amin Mohammadifar (momao@food.dtu.dk)

You can read more about DTU National Food Institute at https://www.food.dtu.dk/english/

If you are applying from abroad, you may find useful information on working in Denmark and at DTU at DTU – Moving to Denmark. Furthermore, you have the option of joining our monthly free seminar “PhD relocation to Denmark and startup “Zoom” seminar” for all questions regarding the practical matters of moving to Denmark and working as a PhD at DTU.

Application procedure

Your complete online application must be submitted no later than 8 September 2026 (23:59 Danish time).

Applications must be submitted as one PDF file containing all materials to be given consideration. To apply, please open the link "Apply now", fill out the online application form, and attach all your materials in English in one PDF file. The file must include:

• A letter motivating the application (cover letter)
• Curriculum vitae
• Grade transcripts and BSc/MSc diploma (in English) including official description of grading scale
• Brief research statement or examples of previous research (optional)
• Contact details for 1-2 referees

You may apply prior to obtaining your master's degree but cannot begin before having received it.

Applications received after the deadline will not be considered.

All interested candidates irrespective of age, gender, disability, race, religion or ethnic background are encouraged to apply. As DTU works with research in critical technology, which is subject to special rules for security and export control, open-source background checks may be conducted on qualified candidates for the position.

DTU National Food Institute
DTU National Food Institute conducts research into and disseminates - through advice, innovation and teaching - sustainable and value-creating solutions in the area of food and health for the benefit of society. The vision is to make a difference by generating future prosperity through research into food and health. The institute works to prevent disease and promote health, develop new and better food products for a growing population and create sustainable technological solutions, including biosolutions. The institute’s tasks are carried out in interdisciplinary collaboration within e.g. nutrition, chemistry, toxicology, microbiology, epidemiology, modelling, and technology. This is achieved through a strong academic environment of international top class with correspondingly skilled researchers and employees. The Institute employs approximately 390 staff members.

DTU – For the benefit of society since 1829
DTU is one of Europe's leading elite technical universities. Through research and education at an international top level, we create solutions to the major societal challenges of our time and help secure Europe's global leadership in sustainable technological development. Since Hans Christian Ørsted founded DTU almost 200 years ago, our mission has remained the same: We develop and create value through the natural and technical sciences for the benefit of society. DTU has 13,800 students, 1,600 PhD students, and 6,500 employees. We work in an international environment and have an inclusive, stimulating, and informal work culture. DTU has campuses in all parts of Denmark and in Greenland and collaborates with the best universities around the world.