Chemical Functionalization(s) of natural polysaccharides to improve and/or modify their techno-functional properties for food packaging applications

This internship is part of the national NextFoodPack project, which involves 21 partners, including 11 laboratories, 5 technical centers and 5 industrial partners. To learn more about NextFoodPack: https://www.linkedin.com/company/project-nextfoodpack/

To learn more about the host laboratory: https://umr-pam.fr/

This multidisciplinary project lies transversally within the major research themes of UMR PAM, GTh3: Processes of ingredient, food, and wine alteration and GTh4: Contaminant control and traceability

It stands at the intersection of several disciplines, notably organic synthesis chemistry, focusing on the chemical modification of multifunctional natural polysaccharides (such as starch, alginates, and chitosan), and physical chemistry, both developed within the PCAV team of UMR PAM.

The proposed Master 2 research project will focus on the chemical and/or enzymatic grafting of hydrophobic molecules (such as fatty acids, antioxidants, or vitamins) onto biopolymers to modify their chemical, physical, and surface properties¹^,². Developing such innovative biomaterials could contribute to more sustainable ecological solutions, replacing single-use fossil-based plastic packaging.

The resulting materials will be characterized at multiple molecular scales (microscopy, particle size analysis, sorption studies, etc.) and analyzed using spectroscopic techniques (fluorescence, IR, ¹H and ¹³C NMR, mass spectrometry, etc.).

Depending on the results obtained, these new functionalized polymers will be tested in the laboratory to evaluate their barrier, mechanical and film-forming properties for applications in the field of packaging. These can be incorporated into paper-based systems in order to bring new techno-functional properties to these cellulosic matrices. The long-term objective will be to obtain a mixed paper-polysaccharide matrix with a hydrophobic surface, thus limiting diffusion phenomena between the food matrix and the external environment.

Currently enrolled in a Master’s program (M2) or equivalent in one of the following fields:

Chemistry / Organic or Polymer Chemistry

Physico-Chemistry of Materials

Biochemistry or Biomaterials

Food Science or Agri-Food Engineering with a materials science component

Prior coursework or experience in polymer science, biopolymer modification, or analytical characterization is a plus.

Technical Skills

Basic knowledge of organic synthesis and chemical/enzymatic functionalization techniques.

Familiarity with spectroscopic and analytical tools (e.g. FTIR, NMR, fluorescence, mass spectrometry).

Understanding of material characterization methods (e.g. microscopy, granulometry, surface analysis, sorption studies).

Interest in biodegradable or bio-based materials and eco-design approaches.

Personal Qualities

Highly motivated, rigorous, and autonomous, with good organizational skills.

Enjoys multidisciplinary teamwork at the interface between chemistry, materials science, and food packaging.

Strong analytical mindset and curiosity for applied research and innovation.

Good communication skills (oral and written) in either French or English; the ability to work in an international research environment is appreciated.