PhD position in Rheo-physics of fat crystal networks: formation and aging

The fundamental project CONCIOUS (Controlling enhanced soft matter microstructures via the fundamental understanding of formation time scale competition), funded by KU Leuven is an interdisciplinary project where several professors of the Soft Matter, Rheology and Technology division (SMaRT) join forces to tackle fundamental questions in soft matter and their application in various sectors, here in particular the food science and engineering sector.The Soft Matter, Rheology and Technology (SMaRT) division labs are equipped with cutting edge soft matter techniques, which will be taken advantage of in this research: shear and extensional rheometers combined with additional spectroscopic techniques like Raman and dielectric spectroscopy, rheo-confocal microscopy and rheooptical devices allowing to visualize in-situ dynamics. The lab has expertise in the areas of colloidal phenomena like aggregation, polymer dynamics and crystallization as well as interfaces in emulsions and foams.
More on the SMaRT divisionThe aim of the Soft Matter, Rheology and Technology (SMaRT – https://cit.kuleuven.be/smart) division is to foster and conduct research on soft matter and the rheology of complex fluids on a fundamental level as well as their application to technical processes, including for food materials. Our research aims at designing methodologies for intelligent process or product (formulation) design using so-called “complex fluids” or “soft matter”, including for food materials considered with a soft matter approach. The aim of the SMaRT section is thus to study the fundamental dependence of the molecular and microstructure of such systems on their complex phenomena. To achieve our goals, the division SMaRT has a state-of-the-art rheological infrastructure: it includes traditional (both rotational and capillary) rheometers as well as several home-build or home-modified ssetups. We also have a range of instruments to measure the interfacial rheology and the dynamics of structures at an interface. A wide range of setups to characterize the flow-induced microstructure, including microscopic techniques, light scattering and rheo-optical methods are available.
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Project
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Fat crystal networks are everywhere in food: the structure building the texture of fat containing products is often critical for their mouthfeel, but often also for their stability and processability. Think of all the layered dough in foods, but also all the dairy and plant-based dairy alternatives, which now need both effective healthy structuring approaches. Reduction of saturated fatty acids (SFA) in our diets is certainly one of the current global health needs, which obliges us to better understand the fundamental links between the microstructure of fat crystal networks, and rheology. Fat crystal networks are determined by fat type, temperature profile, age, and process, in a way allowing industry to manage well to deliver specifically textured products. Yet, there is a huge scientific gap regarding the link between rheology, microstructure and crystal polymorphism, as resulting from a certain formulation and process, which is the subject of this PhD. Due to the presence of highly metastable structures (having lifetimes from the minute scale to months), the interplay between heat and mass transfer couples with the complex polymorphism. That results in highly interesting dynamics of long term evolution of the molecular packing, microstructure and rheology, which we want to understand here. Using “model systems” mainly, e.g. a monoglyceride in oil, the goal will be to try and uncover that link, taking advantage of the following techniques: Differential Scanning Calorimetry (DSC) / Microcalorimetry, X-ray scattering (including at a synchrotron), Rheology, Polarized microscopy, rheo-optics, rheo-dielectric measurements.
Expected results:
• Experimental description of key parameters and mechanisms involved during the initial fat crystal network formation of the model system.
• Linking the polymorphic dynamics, microstructure and rheology quantitatively during fat network formation
• Mechanistic description of the phenomena involved in the polymorphic and microstructural aging of the network, linking to consequences in rheology
• A multi-technique description of the phenomena, and generalisation to further systems based on the model system studied.

Profile
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• MSc or equivalent in Chemical Engineering / Materials Science / Soft Matter Physics / Food Physics with a solid training in the materials science /physics / transport phenomena aspects i.e. with an ability to read and use the base theoretical concepts, and apply them to a real, complex case
• Strong scientific motivation to find the key to long-standing questions; dedication to research and career goal to work in structural engineering of materials (e.g. food materials).
• Appreciation for highly rigorous work, as well as taste for challenging the current status quo of understanding in a field.
• Proficiency in English, good communication skill and social competence.
In addition, as suitable candidate:
– You are highly motivated by the topic proposed
– You have base knowledge and possibly some hands-on experience in at least one of the following areas: rheology, colloids, food dispersions, crystallization
– You have excellent analytical skills and the taste to go in the depth of scientific questions
– You like to be creative and follow original research paths in a rigorous manner.
– You are able to report your progress in an accurate and timely fashion.
– You have excellent communication skills, with fluency in both written and spoken English.
– You are open for collaboration with the other team members, and like interdisciplinary work

Offer
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Type of recruitment: Full-time exclusive employment contract including full social security coverage
Foreseen start date: 1 April – 1 September 2025
Duration: 48 months

Interested?
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For more information please contact Prof. dr. ir. Deniz Gunes, tel.: +32 16 37 29 74, mail: [email protected] or Prof. dr. Ruth Cardinaels, tel.: +32 16 32 16 88, mail: [email protected].
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