🎓 MS & PhD Opportunities | Food Chemistry & Food Structure | Zheng Lab @ NC State University
The Zheng Lab for Food Chemistry and Food Structure Design at NC State University is inviting applications for MS and PhD positions for Fall 2026, Spring 2027, and Fall 2027.
Research Focus:
The lab works at the intersection of food chemistry, food structure, ingredient functionality, and product development, with strong opportunities for both fundamental and applied research.
Key areas include:
🔹 Food protein ingredients
🔹 Food colloids & Food enzymology
🔹 Food chemistry & Food engineering
🔹 Colloid & interface science, Rheology, Soft matter
🔹 Foams, gels, emulsions & biopolymer dispersions
🔹 Structure-function relationships & Value-added food applications
🔹 Root-cause analysis and food defect solutions
Qualifications:
• BS or MS in Food Science or closely related discipline
• Strong interest in food colloids and food enzymology
• Practical experience / knowledge in food chemistry, food engineering, colloid science, or rheology
• Motivation, persistence, and strong commitment to research
What You Will Do:
Conduct independent & collaborative research, publish in peer-reviewed journals, contribute to lab activities, support teaching, and develop expertise in advanced food characterization and structure-function analysis.
Financial Support: Graduate assistantship support is available for qualified students.
How to Apply:
Email directly to haotian.zheng@ncsu.edu
Subject: "MS or PhD application – [Your Name]"
Combine into ONE PDF: Application letter + Current CV with contact for 3 references + Transcripts
This is a great opportunity for Food Science graduates interested in food structure, protein functionality, colloids, rheology, and innovative product development.
#PhDOpportunity #MSOpportunity #FoodScience #FoodChemistry #FoodStructure #FoodColloids #FoodProteins #Rheology #NCState
