Description du sujet de thèse

Objectives:
• Design stable water in water emulsions with whole food grade and plant-based ingredients,
• Investigate their textural (structure and mechanics) properties at rest and under flow,
• Use them as cargos for hydrophilic molecules such as probiotics and various flavours,
• Test their sensorial properties.

Expected results:
• Rules for formulating stable w/w emulsions that display the same textural properties at rest and under shear as oil-in-water emulsions but with no fat.
• Design of functional w/w emulsions as cargo of hydrophilic molecules.

Planned secondments (host institution, supervisor, duration, topic)
• Bel (France), Peggy Thomar, 1month, mechanical study of the hydrogels and emulgels under strong deformation.
• CSIC (Spain), Amparo Tarrega and Laura Laguna, 2 months, sensorial studies
• ULUND (Sweden), Lars Wilson, 3 months, SAXS investigation of w/w interfaces
• USOFIA (Bulgaria), Slavka Tcholakova, 1 month, measurements of ultra-low surface tension
• KIRIL (Bulgaria), Rositsa Tropcheva, 1month, encapsulation of probiotics

Contexte de travail

The Doctoral Network "Edible Soft Matter" (acronym: ESM), funded by the European Union under 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 on March 1, 2025, is to train and develop the employability of a new generation of young researchers, regulators, consultants, and project leaders 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 doctoral candidate, as well as twelve associated partners (including four from the non-academic sector) with worldwide recognized and complementary expertise.

18 doctoral 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 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 organization 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 strong administrative support to such projects. The Institut des Molécules et Matériaux du Mans (IMMM) is a joint research unit between the CNRS and the University of Le Mans (LMU), gathering more than 80 researchers in physics and chemistry, nearly 30 technical and administrative staff members, and about 50 PhD students and postdocs. 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) is composed of 4 researchers and faculty members, 8 postdocs and PhD students, working on both fundamental and applied soft matter research.

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, polymer science. 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.

Informations complémentaires

The gross salary will be 3024 euros per month.