Doctoral researcher / PhD candidate at Chair of Plant Proteins and Nutrition

Chair of Plant Proteins and Nutrition

Doctoral researcher / PhD candidate at Chair of Plant Proteins and Nutrition

03.08.2026, Academic staff

The successful candidate will join a highly interdisciplinary research environment and contribute to the establishment of a new research program at the interface of food science, nutrition and health. The project combines food processing, analytical chemistry, (in vitro) digestion models and human intervention studies to better understand how processing-induced changes in the food matrix influence human physiology.

We are looking for a

Doctoral Researcher (m/f/d)

Starting date: preferred start: Mid of November 2026 Employment: 65% TV-L E13, initially limited to three years

About us

This doctoral position is embedded in the ZIEL – Institute for Food & Health at the Technical University of Munich (TUM) and will be carried out at the Chair of Plant Proteins and Nutrition. ZIEL is one of Europe's leading interdisciplinary research centers in the field of food, nutrition and health. It brings together researchers from food science, nutrition, medicine, life sciences and engineering to investigate how foods can contribute to the prevention of disease and the promotion of human health. The Chair of Plant Proteins and Nutrition investigates how food processing influences the structure, functionality and nutritional quality of foods and how these changes ultimately affect digestion and nutrient bioavailability. The successful candidate will join a highly interdisciplinary research environment and contribute to the establishment of a new research program at the interface of food science, nutrition and health. The project combines food processing, analytical chemistry, (in vitro) digestion models and human intervention studies to better understand how processing-induced changes in the food matrix influence human physiology.

Your profile

You hold an excellent Master's degree (or equivalent) in one of the following disciplines: Food Technology, Nutritional Sciences, Food Chemistry, Biochemistry, Biotechnology or a related field. Ideally, you also have:

• A strong interest in food structure, food processing and human nutrition
• Enthusiasm for experimental laboratory research and analytical work
• An interest in understanding the relationship between food structure, digestion and health
• A structured and independent working style
• Excellent communication and teamwork skills
• Very good English language skills (written and spoken)

Previous experience in food characterization, analytical methods, protein chemistry, food processing or in vitro digestion models is advantageous but not mandatory.

Your responsibilities

Your doctoral project will investigate how processing-induced changes in the food matrix influence digestion, nutrient release and bioaccessibility. The project combines food technology, analytical chemistry, in vitro digestion models and accompanies a human intervention study.

Your responsibilities will include:

• Development of model foods with different processing levels and defined structural properties
• Characterization of food matrices, including protein structure, microstructure and techno-functional properties
• Investigation of structure-function relationships within complex food systems
• Application and further development of standardized in vitro digestion models
• Analysis of protein digestion, nutrient release and bioaccessibility
• Scientific support in the preparation, implementation and evaluation of dietary intervention studies
• Statistical analysis, interpretation and presentation of scientific data
• Publication of research findings in international peer-reviewed journals and presentation at scientific conferences

We offer

• A doctoral position (65%, TV-L E13) initially limited to three years
• An exciting interdisciplinary research project at the interface of food science, nutrition and health
• State-of-the-art laboratory infrastructure and excellent research facilities
• A collaborative and international research environment within ZIEL – Institute for Food & Health and the Chair of Plant Proteins and Nutrition
• Close interaction with researchers from food science, nutrition, medicine and analytical sciences
• Individual scientific mentoring and opportunities for professional development
• Enrollment in the TUM Graduate School, providing structured doctoral training, transferable skills courses, networking opportunities and comprehensive support throughout your doctoral studies
• Participation in international conferences and scientific networks

The position is suitable for applicants with severe disabilities. Applicants with severe disabilities will be given preference in cases of otherwise essentially equal qualification, aptitude and professional performance. The Technical University of Munich strives to increase the proportion of women in research and teaching. Applications from women are therefore expressly welcomed.

Application

We look forward to receiving your application. Please submit the following documents as a single PDF file:

• Letter of motivation
• Curriculum vitae
• Academic transcripts and certificates
• Contact details of two academic references

Application deadline: 15 September 2026

Please send your application by e-mail to: Dr. Sophie Kendler, Chair of Plant Proteins and Nutrition, Technical University of Munich (TUM); E-mail: sophie.kendler@tum.de

The position is suitable for disabled persons. Disabled applicants will be given preference in case of generally equivalent suitability, aptitude and professional performance.

Kontakt: sophie.kendler@tum.de