Do you have a strong interest in flavor chemistry and want to enhance the flavor of plant-based meat alternatives? We are seeking an enthusiastic PhD candidate to explore the use of flavor precursors to improve meat aroma and reduce off-flavors in plant-based meat analogues (PBMAs). Although many PBMAs have fibrous textures similar to meat, their consumer acceptance is often hindered by inadequate meat aroma and lingering off-flavors. This project will study how protein texturization and aroma generation can be integrated into a single processing step, examining the impact of various aroma precursors, texturization conditions, and protein sources on the flavor profile of PBMAs. You will utilize advanced analytical techniques like GC-HRMS and UHPLC-HRMS, alongside sensory evaluation studies, to characterize the aroma compounds produced. Your research will play a crucial role in developing plant-based meat products with enhanced flavor and consumer appeal.

Your Duties And Responsibilities Include

• Designing, conducting, and interpreting experiments for simultaneous texturization and flavor generation in PBMAs.
• Contributing to the development and optimization of analytical methods.
• Publishing your findings in peer-reviewed journals and presenting at scientific conferences.
• Supervising BSc and MSc students during their thesis work and assisting with education.
• Completing the requirements of the PhD program, including a training and supervision plan to enhance your skills as a researcher.

You will work here

The research is conducted within the laboratories of Food Chemistry and Food Process Engineering, where you will collaborate with a dynamic and international team of scientists. You will be part of the flavor chemistry team in Food Chemistry, led by Dr. Roelant Hilgers, and the food structuring team led by Prof. Atze Jan van der Goot from Food Process Engineering.

Your qualities

You are a self-starting, independent, and resilient individual with experience in or a strong affinity for flavor research. You also possess:

• A completed academic degree (MSc level; recognized in The Netherlands) in Food/Analytical Chemistry or a related field.
• Experience with gas chromatography and/or mass spectrometry.
• Experience with chemometrics (preferably).
• Familiarity with food processing techniques, such as protein texturization.
• Strong social skills and a willingness to contribute to a positive team atmosphere.

For this position, a command of the English language at C1 level is expected. Sometimes, it may be necessary to submit an internationally recognized Certificate of Proficiency in the English Language.

We offer

Wageningen University & Research provides excellent employment terms. Highlights from our Collective Labour Agreement include:

• Partially paid parental leave.
• Flexible working hours to support work-life balance.
• Access to campus sports facilities for a small fee.
• A fixed year-end bonus of 8.3%.
• An excellent pension scheme.

In addition to these benefits, you will receive a fully funded PhD position and a tailored course program. The gross salary for the first year is €3,204 per month, increasing to €4,051 in the fourth year, based on a full-time work week of 38 hours. A temporary contract for 18 months will be extended for the duration of the project if performance is satisfactory.

We encourage development and internal mobility within our organization. Our recruitment and selection policy outlines specific conditions for (former) employees. If you have any questions, we are here to help.

Coming from abroad

Wageningen University & Research is a leading institution in life sciences, with a large international community. Our team will assist you with visa applications for yourself and your family. Our International Community page provides practical information for international employees, and our Welcome Center offers support with housing, banking, dual career programs, and schooling. Certain international staff may also qualify for a tax exemption on a portion of their salary for the first five years in the Netherlands.

Important information

For more details about the position, please contact Dr. Roelant Hilgers, Assistant Professor Flavor Chemistry, at roelant.hilgers@wur.nl. For procedural questions, reach out to Evelien Janssen, Corporate Recruiter, at evelien.janssen@wur.nl.

Ready to apply?

You can apply directly through the apply button on our vacancy page. Only applications submitted through our website will be considered. Please submit the following documents (max. 3 pages total):

• A complete and up-to-date curriculum vitae (max. 2 pages).
• A motivation letter (max. 1 page).

The total length of documents must not exceed 3 pages. Additional files such as grades and transcripts are not required at this stage. Applications can be submitted until 31 August 2026, with internal candidates encouraged to apply by 15 August 2026.

Welcome, safe, and valued

Wageningen University & Research values diversity and inclusion, believing that different perspectives lead to innovative solutions. We strive to create a work environment where everyone feels welcome, safe, and appreciated, regardless of background or experience.

We are

Wageningen University & Research's mission is to explore nature's potential to improve quality of life. Together, we address important questions in healthy food and living environments. With around 30 branches, 7,600 employees, and 13,100 students, we are a leading organization in our field, emphasizing an integrated approach and interdisciplinary collaboration.

Read about why your future colleagues enjoy working at WUR and watch our video to see our green campus!