PhD Fellowship – Aarhus University, Denmark

Consumer engagement for higher acceptance of alternative protein

Applicants are invited for a PhD fellowship/scholarship at Graduate School of Technical Sciences, Aarhus University, Denmark, within the Food Science programme. The position is available from 01 December or later.

Research area and project description:
The global food chain and ultimately the global population urgently need secure, healthy, sustainable alternative protein solutions. Different approaches are suggested, and at the consumer level specifically, these solutions include a shift to a more plant-based diet and/or to protein grown in the lab.

The current PhD project will explore the awareness and attitudes that exist amongst naïve consumers and food professionals towards novel protein products.

Specifically, barriers and drivers for acceptance of novel proteins will be identified along with needs and wants to sensory- and functional food properties.
The project will further develop tailored engaging activities for consumers and professionals, to involve them in the innovation process and educate about novel products.

The impact of the activities on consumer attitudes will be quantified, to identify the most effective strategies (behavioural and communicative) to enhance acceptance of novel protein foods.

Qualifications and specific competences:
Applicants to the PhD position must have a relevant Master’s degree in Food Science, Sensory Science, Nutritional Science or equivalent.

Competencies in sensory and consumer analyses, nutritional science, cross-cultural research, and knowledge about food-related pleasures would be an advantage.

Candidates must demonstrate evidence of creativity, independent learning, and a willingness to embrace an interdisciplinary approach to problem-solving.

How to apply:
Please follow this link to submit your application. Application deadline is 28 September 2023 23:59 . Preferred starting date is 01 December 2023.

Applicants seeking further information are invited to contact:

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