Researcher for studying ingredient functionality in cereal-based foods (ref. BAP-2023-84): The KU Leuven Laboratory of Food Chemistry and Biochemistry (LFCB) is a world-leading laboratory in cereal science and technology. Our research mission is (i) to generate basic insights into 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. The LFCB is recruiting a highly motivated researcher to conduct innovative scientific research in the field of cereal science and ingredient functionality in cereal-based food products. This work is part of the VLAIO cSBO (strategic basic research) research project FIBRAXFUN, a multi-disciplinary research project with the objective of creating a knowledge platform for novel wheat types with an extremely high dietary fibre content.

Altogether, seven research groups [three at KU Leuven, one at VUB, one at Ghent University, one at the Research Institute for Agriculture, Fisheries and Food (ILVO) and one at Rothamsted University (UK)] and fifteen industrial partners are involved in this project. Their results will form a scientific base for developing high-quality bakery products and new animal feed with a higher fibre content.


You will work as a research assistant in the framework of the FIBRAXFUN project at the KU Leuven LFCB research group under supervision of Prof. Jan Delcour, Dr. Kurt Gebruers and Dr. Julie Van de Vondel. Your main tasks will include:

  • Performing scientific research and experimental work in the state-of-the-art laboratory and fully equipped pilot bakery of the LFCB
  • Interpretation of the results
  • Communication of these findings while suggesting further actions
  • Master’s degree in chemistry, food science and technology or bioscience engineering with sufficient (food) chemistry education
  • Strong motivation for scientific research is a must
  • Adequate knowledge of English for scientific discussions and writing reports
  • Willingness to work at interdisciplinary boundaries, in close collaboration with the other project members
  • Previous experience with non-starch polysaccharides, cereal chemistry and technology and/or food rheology will be a plus
  • You are doubting whether entering into a PhD program would be a good choice for you and would like to learn from the experience

Fulltime position for six months that potentially could be extended.


For more information please contact Mrs. Julie Van de Vondel, tel.: +32 16 32 78 23, mail: or Mr. Kurt Gebruers, tel.: +32 16 32 19 19, mail: You can apply for this job no later than March 10, 2023 via the online application tool

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