Structural approaches for improving sensory and satiety of vegetables spreads analogues

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- academic sector) who will each recruit at least one Doctoral Candidate and twelve Associated Partners (including four from the non-academic sector) with worldwide recognised and complementary expertise.
18 Doctoral Candidates will be recruited and trained in the frame of the ESM project. Through the implementation of an Individual Research Project (IRP) and the network-wide training activities, characterized by a strong involvement of the non-academic partners of the project, the Doctoral Candidates will develop the hard and soft skills needed to face the current challenges related to food and environmental transitions.

The ESM project is organised in seven work-packages (WP) including four research-based WP and three transversal WP dedicated respectively to Doctoral candidates training (WP5), Communication, dissemination & exploitation of the project results (WP6) and to Project management and coordination (WP7). The research-based WP unravel basic scientific questions to address the essential food-related research objectives: Plant-based Ingredients (WP1), Assemblies and Interactions (WP2), Multiscale Structuring (WP3) and Towards Innovative Manufactured Foods (WP4). The scientific objectives of the project will be achieved through the implementation of 18 Individual Research Projects (IRP).

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. 

Consejo Superior de Investigaciones Científicas

Universidad Politécnica de Valencia

Institute of Agrochemistry and Food Technology

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