PhD position in Rheo-Physics: Drying and rewetting of microgel particles
Laatst aangepast: 02/06/25
Project
Context: In the context a recently funded FWO project, we are interested in studying the following rheo-physical phenomena: the structural reversibility of dispersions of microgel particles upon drying and rewetting, whereby we want to tackle those fundamental questions as well as their potential application in food / pharmaceutical / biomaterials industries.
Background, and objectives of this PhD:
Dispersions of microgel particles in water (diameter range 1–200 µm) made of gelling biomacromolecules e.g. polysaccharides have attracted important interest due to the width of industrial applications. Those span across a variety of industries e.g. food and beverage for their remarkable texturizing and stabilizing properties (low and finite yield stress (0.1 – 10 Pa), extending to medical foods e.g. to prevent dysphagia, or for use as fat replacers, foam stabilizers, in-mouth lubrication and further in cosmetics or for coating technologies. The dispersions behave as jammed assemblies of soft microgel particles (particles of very high voluminosity containing e.g. 99.9 wt% water) whose effective volume fraction is near the random close packing point. At another, molecular level, the high control offered on transport properties is exploited for the controlled delivery of actives, e.g. therapeutic molecules in pharmaceutical applications, in agricultural sciences or for water purification.Profile
- MSc or equivalent in Chemical Engineering / Materials Science / Soft Matter Physics of Biophysics or 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
- Taste in building customized experimental set-ups and analytical tools (e.g. image analysis) to understand a fundamental problem.
- Taste in theoretical concepts, and making the link between physical laws (and their predictions) with experimental observations. Strong scientific motivation to find the key to long-standing questions.
- 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.
Offer
You will join the Soft Matter, Rheology and Technology (SMaRT - https://cit.kuleuven.be/smart) division and be supervised by Profs. Deniz Gunes and Erin Koos there !
Our goal 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 setups. 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.
Type of recruitment: Full-time exclusive employment contract including full social security coverage
Foreseen start date: Between 1 August and 1 October 2025
Duration: 48 months (initial contract is for 1 year, then renewed to 4 years following the 9 months evaluation)
Interested?
You can apply for this job no later than June 29, 2025 via the online application tool
Heb je een vraag over de online sollicitatieprocedure? Raadpleeg onze veelgestelde vragen of stuur een e-mail naar [email protected]
29/06/2025 23:59 CET
