Postdoc position: Rheology of Gluten-Free Products

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Testo originale dell'annuncio (in inglese)

Are you interested in advanced rheological characterization, microstructure analysis, and modelling of complex food systems? In this postdoctoral project, you will combine fundamental science with practical impact to help develop gluten-free products that match the quality of their wheat-based counterparts. Read on to learn more. Wheat flour and wheat-based products, ranging from pasta to bakery products, are fundamental components of human nutrition. At the same time, the demand for high-quality gluten-free products has increased rapidly, creating an urgent need for ingredients that can effectively replace the unique functionality of gluten. The mechanical behavior of dough is a key determinant of processing performance and final product quality, with gluten playing a central role in the development of the dough's microstructure and its nonlinear mechanical response. However, the design of gluten-free formulations is hindered by a limited understanding of the relationship between gluten microstructure and dough mechanics. This project aims to establish this fundamental knowledge by combining nonlinear rheology, shear-induced normal force rheology measurements, and in situ visualization of microstructural evolution during deformation. Natural dough and simplified model formulations will be investigated to quantify structure–property relationships, while the experimental observations will be interpreted using theoretical and constitutive models. The resulting insights will provide a scientific basis for identifying suitable gluten-replacing ingredients and developing formulation and processing strategies that reproduce the mechanical behavior and end-product quality of conventional wheat-based products. Your duties and responsibilities include: nonlinear rheology and normal force rheology on dough and model system pastes; quantification and visualization of fine structure under deformation; modelling the normal force and rheological responses via available models; translating these results to new formulation and product design criteria. You will work here Laboratory of Physics and Physical Chemistry of Foods at Wageningen University aims to deliver fundamental knowledge in the physics of foods, and application concepts for academic partners, industry and society. We study how the physical structure of foods determines their taste, texture, stability and overall quality. As the global demand for tasty, healthy and sustainably produced foods continues to grow, we need new ways to design ingredients and food products that use resources efficiently while still meeting consumer expectations.