Postdoc

5 Aug 2026

Wageningen University & Research Research Field

Engineering » Chemical engineering Engineering » Materials engineering

Researcher Profile

Recognised Researcher (R2)

Application Deadline

31 Aug 2026 - 21:59 (UTC)

Country

Netherlands

Type of Contract

Temporary

Job Status

Not Applicable

Hours Per Week

34.0

Is the job funded through the EU Research Framework Programme?

Not funded by a EU programme

Is the Job related to staff position within a Research Infrastructure?

No

Offer Description

Wheat flour and wheat-based products, ranging from pasta to bakery products, are fundamental components of human nutrition. At the same time, the demand for high-quality gluten-free products has increased rapidly, creating an urgent need for ingredients that can effectively replace the unique functionality of gluten. The mechanical behavior of dough is a key determinant of processing performance and final product quality, with gluten playing a central role in the development of the dough's microstructure and its nonlinear mechanical response. However, the design of gluten-free formulations is hindered by a limited understanding of the relationship between gluten microstructure and dough mechanics.

This project aims to establish this fundamental knowledge by combining nonlinear rheology, shear-induced normal force rheology measurements, and in situ visualization of microstructural evolution during deformation. Natural dough and simplified model formulations will be investigated to quantify structure-property relationships, while the experimental observations will be interpreted using theoretical and constitutive models.

The resulting insights will provide a scientific basis for identifying suitable gluten-replacing ingredients and developing formulation and processing strategies that reproduce the mechanical behavior and end-product quality of conventional wheat-based products.

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