PhD in Sustainable Food Processing Technologies — University of Catania

Key details

• Host institution: Università degli Studi di Catania
• Location: Università degli Studi di Catania, Catania, Italy
• Application deadline: August 11, 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

Universita degli Studi di Catania invites applications for a PhD position focused on advancing sustainable food processing technologies. The research aims to address the limitations of conventional peeling methods, which rely on hot water and steam. These traditional approaches are associated with high energy and water consumption, negative environmental impacts, and potential damage to the structural integrity of the final product.

Research Context

In conventional peeling, following thermal treatment, the epicarp is removed and the product is dried at 70°C for approximately 2 hours to reduce its water content, expressed as relative moisture content (RM%). This treatment promotes oxidative phenomena that significantly affect the chemical and organoleptic properties of the product, resulting in deterioration of color and texture. Additionally, the process generates by-products such as peeling wastewater and seed coats, which are difficult to valorize and dispose of efficiently. This project explores cold peeling using nitrogen vapor as an innovative and highly efficient alternative technology.

Candidate Profile

The ideal candidate should have a strong background in food science, food engineering, or a related field. Experience with food processing technologies, particularly thermal or non-thermal methods, is advantageous. Familiarity with analytical techniques for assessing chemical and organoleptic properties, such as color and texture analysis, is also beneficial.

Duties and Responsibilities

• Conduct experimental studies comparing conventional and cold peeling methods.
• Analyze the effects of processing on product quality, including color, texture, and chemical properties.
• Evaluate energy and water consumption, as well as by-product generation and valorization potential.
• Document findings and contribute to scientific publications and presentations.

Eligibility Requirements

• Master’s degree (or equivalent) in food science, food engineering, chemical engineering, or a closely related discipline.
• Proficiency in English (both written and spoken).
• Strong analytical and problem-solving skills.

Practical Next Steps

Interested candidates should prepare a detailed curriculum vitae, a motivation letter outlining research interests and relevant experience, and academic transcripts. Applications must be submitted through the university’s online portal by the specified deadline. For further information, contact the research group directly via email provided on the university website.