The KU Leuven Laboratory of Food Chemistry and Biochemistry (LFCB) is recruiting a highly motivated researcher to conduct innovative scientific research in the field of cereal science and ingredient functionality in cereal-based foods. This work is part of a VLAIO research project that will be executed by the KU Leuven LFCB under the supervision of Prof. Christophe Courtin and Dr. Kristof Brijs. The LFCB is a world-leading laboratory in cereal science and technology.

Our research mission is (i) to generate basic insights into the starch, non-starch polysaccharide, storage and physiologically active protein and lipid constituents of (pseudo-)cereals and (ii) to apply such insights with the aim to understand and improve processing, final product and/or health related functionality in biotechnological processes where cereals are used.

Our laboratory has a proven record of successful collaborations with food industry that have led to innovative scientific and industrially relevant research outcomes. We provide an international and stimulating environment that will help you grow personally and professionally.

Responsibilities: The aim of the project is to understand the impact of process conditions on ingredient functionality and end-product quality of a sweet yeast-leavened cereal-based food product. The main task of the research assistant is to perform scientific research and experimental work in the state-of-the-art laboratory and fully equipped pilot bakery of LFCB, to interpret the results and to communicate these findings while suggesting further actions.

The project is in close collaboration with the Research and Development (R&D) department of a world-leading Belgian company in the production of such products. The obtained knowledge will be implemented in their production processes in order to increase production efficiency, reduce waste and offer consistent products of high quality to the consumer. The candidate is expected to frequently interact with the R&D Manager of the company and some part of the work may take place at the industrial site (close to Leuven


  • Master’s degree in food science and technology or bioscience engineering with sufficient (food) chemistry education
  • Adequate knowledge of English for scientific discussions and writing reports
  • Excited to work at the interface of academia and industry in close collaboration with the other project members (Research Managers) and the industrial partner
  • Previous experience with cereal-based products and analyses thereof will be a plus
  • Having a car and a driver’s license at your disposal is an advantage


We offer a one-year full time position, that can be extended to 3 years, subject to meeting the requirements and deadlines set out by the supervisors of the project.

Interested? For more information, please contact Dr. Konstantinos Korompokis, tel.: +32 16 32 27 83, mail:, Dr. Kristof Brijs, tel.: +32 16 32 14 84, mail: or Prof. Christophe Courtin, tel.: +32 16 32 19 17, mail: You can apply for this job no later than January 16, 2023 via the online application tool

KU Leuven seeks to foster an environment where all talents can flourish, regardless of gender, age, cultural background, nationality or impairments. If you have any questions relating to accessibility or support, please contact us at

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