PhD in Agricultural Sciences at Libera Università di Bolzano (Italy)

Key details

• Host institution: Libera Università di Bolzano
• Location: Libera Università di Bolzano, Bolzano, Italy
• Application deadline: June 12, 2026

Funding

Not funded by a EU programme

Funding level (from listing): partial or not via EU framework — confirm on the official call.

How to apply

• Application portal / instructions: Official application link.
• Context on Euraxess: Original listing.

About the position

We are seeking a PhD candidate to investigate the effects of formulation and processing variables on the digestibility and nutritional quality of sourdough breads.

Project Description

The research will involve a comprehensive set of compositional, biochemical, nutritional, and structural analyses. Nutritional profiling will include measurements of total carbohydrates, ash, protein, free amino acids, dietary fiber, and resistant starch. Fermentation parameters will be monitored to assess fermentation dynamics and their implications for flavor and glycemic potential. Digestibility-related indices, including the starch hydrolysis index, predicted glycemic index, and protein digestibility, will be determined via in vitro enzymatic digestion protocols. Structural and textural attributes will also be assessed through Texture Analyser and image analysis.

Requirements

• Master’s degree in Food Science, Food Technology, Biochemistry, or a related field
• Strong background in food chemistry and analytical methods
• Experience with in vitro digestion models is desirable
• Excellent English communication skills

We Offer

• Full-time PhD position at Libera Università di Bolzano
• Access to state-of-the-art laboratory facilities
• Collaborative research environment

For full details, including application procedures and deadlines, please refer to the complete call.