Missions

Joint PhD between France and Spain
Plant-based Hydrogels and Emulgels : influence of their correlation length on their sensorial properties
Objectives:
- The project is a joint thesis supervision between France and Spain. Its main objective is to design and formulate hydrogels and emulgels based on plant-based ingredients whose textures (structural and mechanical properties) will be varied in order to assess its influence on its sensory perception. The first model formulations will only consider plant proteins derived from rapeseed and will be compared with more standards ones based on dairy proteins keeping structural properties the same for a sake of comparison. Then the formulations will be gradually complexified by adding starches with varying origin and composition. Last, we will consider raw flour of varying sources to get closer to real food. Sensorial perception (flavour and texture) will be assessed using a range of implicit and explicit methodology which required respectively trained or naïve panellists. In the latter case, we will focus on implicit biometric methods (pupil dilation, heart beat, galvanic skin response, neural response).

Activities

• Formulation of hydrogels and emulgels with varying correlation lengths using plant-based ingredients.
• Investigation of their structural and mechanical properties at low and high deformation.
• Assess the influence of the correlation length of plant-based hydrogels and emulgels on the flavour and texture sensations perceived during consumption.
• Modelling the relationship between sensory properties and the implicit and explicit response of consumers response

Skills

Candidates profile
• MSc or equivalent in sensorial sciences, in food sciences or in physics or physical chemistry of soft matter science or with a solid training in rheological and structural investigations of soft materials . A degree with distinction is a plus.
• Scientific interest, dedication to research and career goal to work in food or soft matter sciences (academia or research center), or food industry.
• Appreciation for interdisciplinarity and proactive drive to collaborate across fields
• Proficiency in English, good communication skill and social competence

Work Context

The doctoral network "Edible Soft Matter" (acronym: ESM), funded by the European Union under the Marie Sklodowska-Curie Actions (MSCA) funding program, is an international, interdisciplinary, and intersectoral network bringing together leading experts in both fundamental and applied soft matter and food sciences.

The objective of this 48-month project, starting on March 1, 2025, is to train and enhance the employability of a new generation of young researchers, regulators, consultants, and project managers by providing them with unique expertise in the design, production, and quality assessment of innovative plant-based food products.

The consortium includes eleven beneficiaries from seven countries (including three from the non-academic sector) who will each recruit at least one PhD candidate, as well as twelve associated partners (including four from the non-academic sector) with world-renowned and complementary expertise.

18 PhD candidates will be recruited and trained within the ESM project. Through the implementation of an individual research project (IRP) and network-wide training activities, characterized by strong involvement from the project's non-academic partners, PhD candidates will develop the technical and relational skills needed to address current challenges related to food and environmental transitions.

The French National Centre for Scientific Research (CNRS) is the largest public research organization in France, with approximately 1,100 research services and/or units across the country. As a multidisciplinary institution, it covers all fields of scientific research, driving various programs and actions designed to meet the expectations of society and industry. The CNRS encourages collaborative projects and provides strong administrative support for these projects. The Institute of Molecules and Materials of Le Mans (IMMM) is a joint research unit between the CNRS and the University of Le Mans (LMU), bringing together over 80 researchers in physics and chemistry, nearly 30 technical and administrative staff, and around 50 PhD students and postdoctoral researchers. Research at IMMM covers a very wide range of topics, from materials physics to small molecule chemistry and soft matter physicochemistry. Within IMMM, the PCI team (Polymers, Colloids, Interfaces) consists of 4 researchers and faculty members, 8 postdoctoral researchers and PhD students, working on both fundamental and applied research in soft matter.
Hosting lab and working environment: IMMM le Mans (France) (https://immm.univ-lemans.fr/fr/index.html) the first 18th months, IATA Valencia (Spain) (http://www.iata.csic.es/) the last 18th months

Constraints and risks

Selection criteria (cf. Guide for applicants MSCA DN 2023)
Eligibility rule: All researchers recruited must be Doctoral Candidate i.e. not already in possession of a doctoral degree at the date of the recruitment and undertake transnational mobility (see the mobility rule below). Researchers who have successfully defended their doctoral thesis but who have not yet formally been awarded the doctoral degree will not be considered eligible.
Mobility rule: researchers must not have resided or carried out their main activity (work, studies, etc.) in the country of the recruiting beneficiary for more than 12 months in the 36 months immediately before their date of recruitment. Compulsory national service, short stays such as holidays, and time spent as part of a procedure for obtaining refugee status under the Geneva Convention are not taken into account.
In addition to the respect of the eligibility and mobility rule, the selection criteria will be scientific excellence, motivation and suitability for the job. Special attention will be paid to gender and equal opportunity issues.
The ESM PhD positions are open to all candidates irrespective of age, gender, race, disability, religion or ethnic background

Candidates profile
• MSc or equivalent in sensorial sciences, in food sciences or in physics or physical chemistry of soft matter science or with a solid training in rheological and structural investigations of soft materials . A degree with distinction is a plus.
• Scientific interest, dedication to research and career goal to work in food or soft matter sciences (academia or research center), or food industry.
• Appreciation for interdisciplinarity and proactive drive to collaborate across fields
• Proficiency in English, good communication skill and social competence
Application
Applications must be written in English and include a Curriculum Vitae (CV), a cover letter indicating the motivation for the project.

Additional Information

Hosting lab and working environment: IMMM le Mans (France) (https://immm.univ-lemans.fr/fr/index.html) the first 18th months, IATA Valencia (Spain) (http://www.iata.csic.es/) the last 18th months