The University of Guelph resides on the treaty lands and territory of the Mississaugas of the Credit. We recognize this gathering place where we work and learn is home to many past, present, and future First Nations, Inuit, and Métis peoples. Our acknowledgement of the land is our declaration of our collective responsibility to this place and its peoples’ history, rights, and presence.
The Food Processing, Structure and Quality [1] Lab in the Department of Food Science at the University of Guelph is seeking a highly motivated PhD student to join a dynamic, multidisciplinary, and multi-university research initiative. This project aims to investigate how fermentation (both submerged and solid-state) modifies the structure and composition of pulse-based ingredients and how these changes influence digestion and flavour attributes. A key component of the project involves developing innovative data-driven platforms, employing machine learning models, to enhance the predictability and optimization of fermentation processes. The successful candidate will engage in hands-on research spanning fermentation, multi-scale structural analysis, flavouromics, digestion, and advanced data analytics. This is a unique opportunity to work at the intersection of food processing, food physics, food chemistry, and data science.
Within the Department of Food Science, the candidate will have the opportunity to collaborate closely with the Cereal Science and Technology Lab [2] and Dairy Science [3] research groups. In addition, the student will be immersed in a comprehensive professional development program designed to support their academic growth and ensure a strong foundation for a successful career post-graduation.
Research environment
The successful candidate will join dynamic, ambitious, and collaborative research teams dedicated to high-quality scientific research, intensive student training, and meaningful partnerships with other universities, industry, and society. These teams actively implement equity, diversity, and inclusion (EDI) principles throughout the training process and maintain a well-balanced research portfolio that spans both applied and fundamental scientific topics.
As a PhD student in our teams, you can expect:
-Mentorship and guidance tailored to support your research, outreach, and career development
-Comprehensive training through a variety of career-readiness activities, workshops, and courses
-Access to mobility opportunities for research exchanges with collaborators at other Canadian universities and internships with industry partners
-A collaborative and inclusive environment that fosters innovation and values EDI principles
-Opportunities to build a strong professional network and develop long-term collaborations with academic and industry stakeholders
Job responsibilities
The successful candidate will be developing a fermentation procedure (e.g., solid-state fermentation) for pulse-based ingredients, and evaluate the structural and (bio)chemical changes influenced by fermentation parameters and how these changes influence digestion kinetics and flavour properties. The project will involve the use of various techniques, including spectral and imaging methods, GC-MS, LC-MS, in vitro digestion assays, kinetic modelling, and machine learning. Key responsibilities include
conducting a comprehensive review of the relevant literature, developing and documenting standard operating procedures, and regularly communicating progress to project stakeholders through meetings and annual reports. Additional tasks include ensuring adherence to lab safety protocols, participating in EDI training and activities, supporting knowledge translation and transfer initiatives, and completing a range of career-readiness and professional development training. The candidate will receive ongoing mentorship and support from a collaborative team, including postdoctoral researchers and fellow PhD students.
Candidate profile
The ideal candidate has a demonstrated educational background (M.Sc. degree) in food science or related field, and a keen interest in further sharpening their skills in research. Due to the collaborative nature of the project (spanning different research groups within the University of Guelph and at other Canadian Universities), the candidate should be an enthusiastic team player who is able to work both independently and as part of a team, and demonstrate excellent organization, time-management and communication skills, and be eager to take full advantage of the professional development and mobility opportunities that will be offered as part of the graduate program.
Required qualifications
We are looking for an ambitious, enthusiastic, motivated and responsible addition to our research teams with the following qualifications:
-Holding a M.Sc. degree in a relevant field (e.g., Food Science, Microbiology, Food Engineering, or related disciplines)
-Demonstrating excellent organizational, time and project management skills
-Demonstrating strong background in microbiology, fermentation, and chemical wet lab techniques; experience with vibrational spectroscopy, chromatography, and/or mass spectrometry is considered an asset
-Demonstrating skills and experience in advanced data analysis techniques such as chemometrics, machine learning, and kinetic modelling
-Eager to participate in professional development and research mobility opportunities at partner institutions across Canada
-Interested in close collaboration with government and industry partners
-Capable to work as an independent, critical, responsible and flexible researcher
-Open to think and work in an interdisciplinary environment
-Committed to publishing research in peer-reviewed journals and delivering timely project reports in English
-Capable of presenting research results at project meetings and conferences in English
-Keen to integrate in an international research team and be an active participant in and an advocate for EDI initiatives and training
The work requires on-campus presence and travel to the project partners.
To apply, please send the following documents to biniam@uoguelph.ca [4] by May 2, 2025 with subject line ‘Pulse Fermentation PhD position application’:
- A CV
- Research statement with description of past research accomplishments and current research interests (1-2 pages)
- Contact information of two references
Review will begin May 3, 2025, and applications will be considered until the position is filled, selected candidates will be contacted for an interview. The position has an anticipated start date of September 1, 2025 (though other timelines can be accommodated). Questions about the position can be directed to biniam@uoguelph.ca [4] with subject line ‘Pulse Fermentation PhD position information request’.