**Structural approaches for improving sensory and satiety of vegetables spreads analogues**:
- Réf **ABG-131959**
- Sujet de Thèse
- 14/05/2025
- Financement de l'Union européenne
- Consejo Superior de Investigaciones Científicas
- Lieu de travail- Valencia - Espagne
- Intitulé du sujet- Structural approaches for improving sensory and satiety of vegetables spreads analogues
- Champs scientifiques- Chimie
- Physique
**Description du sujet**:
The Doctoral Network “Edible Soft Matter” (ESM), funded by the European Union in the frame of the Marie Sklodowska-Curie Actions (MSCA) funding programme is an international, interdisciplinary, and cross-sectoral network gathering leading experts in basic and applied soft matter and food sciences.
The objective of this 48-month project, starting from 1st March 2025 is to train and develop the employability of a new generation of young researchers, regulators, consultants and project leaders by providing them with a unique expertise in the design, production and quality assessment of innovative plant-based food products.
The consortium includes eleven Beneficiaries from seven countries (including three from the non
IRP13: PhD position in “Structural approaches for improving sensory and satiety of vegetables spreads analogues”
Supervision:
Main supervisor: Laura Laguna
Co-supervisor(s): Amparo Tarrega
Objectives:
Determine the factors behind the low sensory acceptance and satiety of vegetable spreads analogues, focusing on the intrinsic (sensory evaluation) and extrinsic (consumer perception) properties
Develop structural strategies (number and sizes of fat droplets, matrix viscoelastic properties, thermo-mechanical treatment) to modulate the texture and mouthfeel of plant-based emulsions based on machine-learning tools for predicting sensory perception from structure characteristics
Determine the efficiency of strategies to improve sensory quality and expected satiety of emulsions
Expected results:
Key texture attributes with a significant impact on liking and satiety provided by vegetable spreads analogues
Relationships between structural changes during the oral manipulation and texture perception in vegetable emulsion-based spreads
Design of vegetable emulsion spreads based on legume flours with different structures for improving the sensory perception and expected satiety of plant-based products
Planned secondments
UNILEVER (K. Velikov), M16-M17, 2 months: development of new food structures (vegetable spreads) as a path to improve sensory quality and satiety of plant-based food products,
UNILEVER (K. Velikov) M35-M36, 2 months: study of the feasibility of the proposed prototypes at the industrial level.
UMLP (R. Saurel), M28-M29, 2 months: characterisation of vegetable spreads analogues different structures by using microscopy and particle size measurement to link with the sensory acceptability and perceived satiety.
**Prise de fonction**:
- 01/10/2025
**Nature du financement**:
- Financement de l'Union européenne
**Précisions sur le financement**:
- MSCA DN
**Présentation établissement et labo d'accueil**:
- Consejo Superior de Investigaciones Científicas
Consejo Superior de Investigaciones Científicas
Universidad Politécnica de Valencia
Institute of Agrochemistry and Food Technology
**Site web**:
**Etablissement délivrant le doctorat**:
- Universidad Politécnica de Valencia
MSc or equivalent in Food Science, Nutrition, Pharmacy or Agronomy
Scientific interest, dedication to research and career goal to work in sensory and consumer science
Appreciation for interdisciplinarity and proactive drive to collaborate across fields
Proficiency in English, good communication skills and social competence
Most of the sensory and consumer testing will take place in Spain. Therefore, knowledge of Spanish or enrolment in a Spanish course will be considered- 31/05/2025