PhD in Food Chemistry at Wageningen University

📢 We are looking for a new PhD candidate!

📌 Have you ever wondered how pectin develops in tomatoes and how it influences product quality? Are you looking for a PhD position in a stimulating research environment? If so, this position may be a great fit for you.

You will do your PhD research at the Laboratory of Food Chemistry, in context of a collaborative project of our group with Wageningen Research BU Greenhouse Horticulture, and Kraft Heinz. The overall research project studies pectin formation and development in tomatoes with the aim to gain a deeper understanding of pectin in tomatoes and how this might positively impact Kraft Heinz tomato product portfolio. The project involves growing various tomato cultivars, analyzing their pectin characteristics, and exploring practical applications in tomato-based products.

↘️ Interested? You can apply until August 18, 2025. To apply for this position, for more information on the position, on our group (Laboratory of Food Chemistry), and on WUR, please visit the link:
https://lnkd.in/e6Hmsa3c