High entropy9/28/2023 ![]() Our research group encompasses topics ranging from chemometrics, flavor chemistry of food products, and sensory impact to the influence of external factors on the senses. ![]() Currently, the section hosts 17 PhD students and 7 postdocs, offering an ambitious, open, supportive, and collaborative environment. The selected PhD student will be a part of the Sensory Science and Consumer Behavior group in the Section of Food Design and Consumer Behavior. Our group and research- and what do we offer? Students that make a shift of focus from an unrelated field, such as genetics, should include a motivation for shift of focus in the application. Applicants with a strong track record of coursework in chemistry will be given preference. It is a requirement that the student has a strong understanding of chemistry and a passion for working with flavor chemistry. To facilitate this approach, we plan for hop flavorist training at the BarthHass hop flavor academy. In the later stages of the project, we will combine different flavor mixtures and investigate how they can be compatible in non-alcoholic beer matrix. This method will be compared to dynamic headspace extraction and Stir bar sorptive extraction, and potentially implemented at the Department of Food Science. At the Leibniz-LSB institute, the student will conduct experiments involving solvent-assisted flavor evaporation extraction (aSAFE) to extract hop aroma. Throughout the project, the student will engage in collaborations with both the sensory group in our section and the Leibniz-LSB Institute at the Technical University of Munich. We may therefore pinpoint the specific responsible compounds through two-dimensional GCxGC-MS and/or other techniques. The project aims to identify the exact composition of flavor mixtures to recompose them chemically. For example, "strawberry" can be recomposed through a mixture of esters, lactones, and furans that together form the sweet and fruity profile of strawberries. In this way, we will break down the unique attributes in aroma hops to the chemical basis of the sensory property. This machine can trap any combination of compounds in hops with a cryotrap and release the mixture to the olfactory detection port, where the mixture is sniffed and assessed by a sensory-trained referee. The first part of the project will focus on method development for understanding flavor compound interactions through our GC-MS Recomposition-Olfactometry instrument (GC-R). Typically, flavors are defined to flavor beer with sensory attributes composed of multiple compounds we need a fundamental understanding of the interactions between compounds. However, the flavor chemistry is unknown for many of the sensory attributes in hops. The addition of hop flavor compounds may provide a solution to the lack of sensory qualities in non-alcoholic beer. Non-alcoholic beer is often described as flat, bland, dull, and lacking body. Start date is (expected to be) early November 2023 or as soon as possible thereafter. The project is part of the research project “Exploiting hop aroma diversity to design new flavors for non-alcoholic beer”, which is financed by the Independent Research Fund Denmark ![]() The Department of Food Science, Section of Food Design and Consumer Behavior invites applicants for a PhD fellowship in Flavor Chemistry, Sensory Science, and Brewing Science with the aim to make a chemical analysis of hop flavor attributes and develop new hop flavor mixtures for non-alcoholic beer.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |