Funded PhD Position in Food Chemistry at University of Hohenheim, Germany

The University of Hohenheim in Stuttgart, Germany, is inviting applications for a funded PhD position in Food Chemistry focusing on fiber modification by malting and fermentation processes. The doctoral research is offered within the Department of Plant Food and will investigate how biological and process-engineering methods can modify fiber fractions in legumes and plant-based food matrices.

This PhD opportunity is particularly suitable for graduates with a Master’s degree in Food Technology, Food Chemistry, Nutritional Sciences, Brewing and Beverage Technology, Chemical Engineering, or a comparable scientific or technical discipline. Candidates interested in plant-based foods, food analysis, carbohydrates, proteins, dietary fiber, food structure, and functional food ingredients are encouraged to apply.

The position is based at the University of Hohenheim in Stuttgart-Hohenheim and is available from now on. It offers remuneration of up to E 13 TV-L, with an initial employment scope of 50% and a later increase. The contract is initially for one year, with the possibility of extension to a total of four years. The application deadline is September 28, 2026.

PhD Research Project: Fiber Modification by Malting and Fermentation

The Department of Plant Food at the University of Hohenheim researches the quality, functionality, and processing of plant-based raw materials throughout the food value chain. Its research combines fundamental scientific approaches with practical solutions for innovative food production.

The advertised doctoral project focuses on the modification of fiber fractions in legumes and plant food matrices through biological and process-engineering approaches, particularly malting and fermentation processes. The research aims to understand how processing changes the composition, structure, and functionality of plant-based food components.

The project also has an applied food-innovation dimension. The successful candidate will characterize and help develop plant-based food components that can be used in the production of innovative alternative food products. This makes the position relevant not only to academic food chemistry but also to the growing field of plant-based and sustainable food development.

Through interdisciplinary research, the PhD researcher will investigate relationships between material composition, molecular structure, processing conditions, and food functionality. The results may contribute to improved approaches for developing nutritious and functional plant-based foods.

Key Details of the Funded PhD Position

Details	Information
Position	PhD Position in Food Chemistry
Research topic	Fiber Modification by Malting and Fermentation Processes
Department	Department of Plant Food
Institution	University of Hohenheim
Location	Stuttgart-Hohenheim, Germany
Reference code	2026/97
Start date	From now on
Application deadline	September 28, 2026
Remuneration	Up to E 13 TV-L
Employment scope	50%, with later increase
Contract	Initially 1 year; extension to 4 years possible
Degree requirement	Master’s degree in a relevant scientific or technical field
Languages	Very good German and English

What Will the PhD Researcher Do?

The successful candidate will participate actively in an interdisciplinary research project and work with researchers and external partners from both science and industry. Building a diverse professional network will be an important part of the position, with support from the research team.

A central responsibility will be to investigate how fiber fractions in legumes and plant food matrices change through biological and process-engineering treatments. The researcher will examine the effects of processing and develop an understanding of how changes in composition and structure influence the functionality of food ingredients.

The project also includes product innovation. The PhD researcher will characterize plant-based food components and contribute to their development for innovative alternative products. This provides an opportunity to connect fundamental food chemistry with practical applications in food technology.

Scientific communication will be another important part of the doctoral position. Research findings will be prepared for publication in internationally recognized peer-reviewed journals, while results will also be presented at scientific conferences.

The successful candidate will additionally take responsibility for planning, organizing, and coordinating tasks within the research project. Alongside the research work, the University of Hohenheim’s Graduate Academy provides opportunities to strengthen professional and methodological skills during the doctoral training period.

Eligibility and Candidate Profile

Applicants should have completed a university degree at Master’s level in Food Technology, Food Chemistry, Nutritional Sciences, Brewing and Beverage Technology, Chemical Engineering, or a comparable scientific or technical field.

An initial background in food analysis is desirable. In particular, familiarity with the characterization of fiber, carbohydrates, proteins, or similar food components can be advantageous for this research project.

The university is looking for candidates who are genuinely interested in plant raw materials and their processing. An understanding of, or curiosity about, the relationship between material composition, structure, and food functionality will be valuable.

Scientific curiosity is also important. The successful candidate should enjoy independently developing and investigating research questions and be comfortable working on interdisciplinary scientific topics.

Applicants should have an independent, structured, responsible, and reliable working style. The ability to approach research challenges in a solution-oriented way will be particularly useful in an experimental PhD project involving different stages of food processing and analysis.

Very good German and English skills, both written and spoken, are required for this position.

Research Areas and Skills

This PhD position provides an opportunity to develop expertise across several areas of modern food research. The research may involve the characterization of plant-based food components, analysis of fiber and carbohydrates, processing of legumes, fermentation, malting, and investigation of relationships between food structure and functionality.

The interdisciplinary nature of the project can also help the doctoral researcher develop skills in food chemistry, food analysis, food processing, plant-based product development, scientific project management, statistical evaluation, academic writing, and scientific presentation.

For candidates considering careers in food research, food technology, nutritional science, alternative proteins, plant-based foods, or the food industry, this combination of fundamental and applied research experience can provide a strong foundation.

Why Consider This PhD at the University of Hohenheim?

The University of Hohenheim has a distinctive academic profile bringing together the Faculties of Agricultural Sciences, Natural Sciences, and Business, Economics and Social Sciences. Its green campus is designed to encourage collaboration between different research areas.

The Department of Plant Food provides an interdisciplinary research environment where fundamental scientific research can be connected with practical food applications. For a doctoral researcher interested in plant-based food innovation, this setting offers opportunities to work on research questions with relevance to both academia and the food sector.

The university also highlights a lively and innovative working environment, a versatile role with creative freedom, flexible working hours, mobile-working options, and opportunities for personal and professional development.

Working Environment and Employee Benefits

The University of Hohenheim describes its campus as a green environment with short distances between facilities, supporting interaction and collaboration among researchers.

Employees can benefit from a range of working and development opportunities, including:

• An innovative and interdisciplinary working environment
• A versatile and responsible research role
• Creative freedom in research activities
• Flexible working hours and mobile working
• Opportunities for professional and personal development
• Support for work-life balance
• Health promotion and university sports
• Jobticket and JobBike options

The position also provides access to development opportunities through the Graduate Academy, supporting doctoral researchers as they build both academic and transferable professional skills.

Research on Plant-Based and Alternative Foods

The research topic is closely connected to the development of plant-based and alternative food products. As food researchers seek new ways to improve the nutritional quality, functionality, texture, and processing properties of plant ingredients, understanding the behavior of fiber and other macromolecules is increasingly important.

Legumes and other plant raw materials contain complex combinations of carbohydrates, proteins, fiber, and other compounds. Processing techniques such as malting and fermentation can alter these components and potentially influence their technological and nutritional properties.

This PhD therefore offers an opportunity to study food processing from a molecular and functional perspective while contributing to the development of innovative plant-based food ingredients.

Location: Stuttgart-Hohenheim, Germany

The position is based at the University of Hohenheim in Stuttgart-Hohenheim, Germany. The university’s academic profile and strong connection to agricultural and natural sciences make it a relevant environment for research into plant raw materials and food systems.

For international researchers who meet the language requirements, the position can also provide valuable experience in German university research and food science.

Equal Opportunities and Diversity

The University of Hohenheim emphasizes equal opportunities and diversity. The university states that applicants are valued according to their skills and strengths regardless of age, gender, origin, or religion.

Applications from people with severe disabilities or equivalent status are welcome. Where appropriate, such applicants will be taken into consideration in accordance with the university’s equal-opportunity policies.

How to Apply for the PhD Position

Interested candidates should submit their application through APPLY NOW The application deadline is September 28, 2026, and the position is available to begin from now on. The initial contract is for one year, with the possibility of extension to a total duration of four years. The employment scope starts at 50% with a later increase, and remuneration is offered at up to E 13 TV-L.

Applicants should clearly demonstrate their relevant academic background, interest in plant-based food research, analytical or laboratory experience, and motivation to work on interdisciplinary research questions involving fiber modification, malting, fermentation, and food functionality. For questions about the position, applicants can contact Prof. Dr. Mario Jekle, Head of Department, by e-mail toplantbasedfoods@uni-hohenheim.de.

Frequently Asked Questions

1. What is the topic of this PhD position?

The PhD focuses on fiber modification by malting and fermentation processes, with particular attention to fiber fractions in legumes and plant food matrices.

2. Where is the PhD position located?

The position is located at the University of Hohenheim in Stuttgart-Hohenheim, Germany.

3. What is the application deadline?

The application deadline is September 28, 2026.

4. When does the position start?

The position is available from now on.

5. What degree is required?

Applicants need a Master’s degree in Food Technology, Food Chemistry, Nutritional Sciences, Brewing and Beverage Technology, Chemical Engineering, or a comparable scientific or technical discipline.

6. Is food analysis experience required?

Initial knowledge of food analysis is desirable, particularly experience with fiber, carbohydrates, proteins, or comparable food components. It is presented as an ideal qualification rather than an absolute requirement.

7. What will the researcher study?

The researcher will investigate how fiber fractions in legumes and plant food matrices change through biological and process-engineering processes and how these changes affect food composition, structure, and functionality.

8. Does the project involve plant-based food development?

Yes. The PhD researcher will characterize and develop plant-based food components for innovative alternative food products.

9. What is the salary?

The position offers remuneration of up to E 13 TV-L.

10. What is the employment percentage?

The position starts at 50% employment, with a later increase.

11. How long is the PhD contract?

The initial contract is for one year, with the possibility of extension to a total duration of four years.

12. What languages are required?

The position requires very good German and English skills, both spoken and written.

13. Who can applicants contact for questions?

Applicants can contact Prof. Dr. Mario Jekle, Head of Department, by e-mail toplantbasedfoods@uni-hohenheim.de.