We are looking for a PhD student to begin in April 2023.
A PhD position (m/f/d, TV-L 13, 50%, 3 years) is available in our group to begin in April 2023. The project on the characterization and denaturation kinetics of oat and pea proteins in collaboration with the University of Hohenheim is funded via the Forschungskreis der Ernährungsindustrie e.V. and you can find out more about the project HERE. Working techniques include SDS-PAGE, and mainly RP-HPLC and GP-HPLC as well as proteomics LC-MS/MS. The ideal candidate will have a very good degree in food chemistry, food technology, biochemistry, chemistry or related fields (state examination, diploma, master), sound basic knowledge of chromatographic methods, solid English and computer skills and a high level of commitment, curiosity and organizational skills. Please send your complete application documents until Dec. 14, 2022 (by e-mail) to: Prof. Dr. Katharina Scherf.
Our group continuously offers positions for PhD students. For specific opportunities, please contact us.
Topics for M.Sc. theses are offered each term. Please enquire with our team.