Description du sujet de thèse

Characterisation and modelling of the unique non-linear rheology of gluten

Objectives:
• Understand the unique viscoelastic properties of gluten protein and gluten gels and unveiling of the relevant physical and chemical processes
• Propose a rational strategy for gluten-free materials with similar non-linear rheological properties

Expected results:
• Non-linear rheology of model gluten gels; impact of the deformation mode (shear vs extensional)
• Correlation with the sample multi-scale structure and impact of the different weak interactions at play
• Rational understanding of the strain-hardening of gluten gels
• Link between shear and extensional rheology result and baking properties of model systems

Planned secondments
- CARGILL (1 month)
- Université d'Edinburgh (3 months)

Contexte de travail

The Doctoral Network “Edible Soft Matter” (acronym: ESM), funded by the European Union in the frame of the Marie Sklodowska-Curie Actions (MSCA) funding programme is an international, interdisciplinary, and cross-sectoral network gathering leading experts in basic and applied soft matter and food sciences.
The objective of this 48-month project, starting from 1st March 2025 is to train and develop the employability of a new generation of young researchers, regulators, consultants and project leaders by providing them with a 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) sector who will each recruit at least one Doctoral Candidate and twelve Associated Partners (including four from the non-academic sector) with worldwide recognised and complementary expertise.
18 Doctoral Candidates will be recruited and trained in the frame of the ESM project. Through the implementation of an Individual Research Project (IRP) and the network-wide training activities, characterized by a strong involvement of the non-academic partners of the project, the Doctoral Candidates will develop the hard and soft skills needed to face the current challenges related to food and environmental transitions.

The Centre National de la Recherche Scientifique (CNRS) is the largest public research organisation in France, accounting for around 1 100 services and/or research units throughout the country. As a multidisciplinary institution, it covers all fields of scientific research driving various programmes and actions designed to address society and industry expectations. The CNRS encourages collaborative projects and provides a strong administrative support to such projects. The hosting lab is L2C (Laboratoire Charles Coulomb). L2C, a Joint Research Unit between CNRS and University of Montpellier (UM), gathers more than 100 researchers in physics, nearly 50 technical and administrative staff members, and about 80 PhD students and postdocs. Research at L2C covers a very wide range of topics, from theoretical physics and astrophysics to soft matter physics, solid-state physics and biophysics. The Soft Matter Team (https://www.softmatter-l2c.fr/) is part of L2C, and is composed of 9 CNRS scientists, 8 faculty members, and about 20 postdocs and PhD students, working on both fundamental and applied soft matter research.

Le poste se situe dans un secteur relevant de la protection du potentiel scientifique et technique (PPST), et nécessite donc, conformément à la réglementation, que votre arrivée soit autorisée par l'autorité compétente du MESR.

Contraintes et risques

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.

Candidates profile
• A successfully completed MSc degree before the start of this job in the area of physics, physical chemistry, material science, chemical engineering. Knowledge in soft matter, rheology or food science would be appreciated
• Experience of working in a lab is essential.
• Work in an independent and self-motivated manner
• A keen interest in both fundamental and applied research, especially related to the food transition.
• 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, copies of transcripts of degrees obtained as well as the contact details of two references.