PhD position: Understanding micro-structure of plant protein-based gels

Are you a talented aspiring researcher interested in integrating physics with food technology? Would you like to contribute to the sustainable protein transition while working with state-of-the-art techniques? Wageningen University is looking for a PhD candidate who is keen to explore the intricate dynamics of microstructure formation in plant protein gels, and to use this understanding to design microstructural characteristics that bare relevance to sensory perception.