PhD position in Food Science for MSCA-ITN “HiStabJuice” - Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing”

The Marie Skłodowska Curie Innovative Training Network “HiStabJucie” is inviting applications for a 36 month full time fixed term position as an Early Stage Researcher. The research aims to analyse and compare in a normalised fashion the impacts of various available processing technologies on the stability of colour and nutrients in various fruit juices.

The successful applicant will be employed by University of Parma (SITEIA.PARMA Interdepartmental Center on Safety, Technologies and Agri-food Innovation) in Italy, with planned intersectoral and interdisciplinary stays with collaboration partners totalling a maximum of 10 months. The research and PhD thesis will be on Development of methods and technologies for the specific inhibition of enzymes relevant for low colour stability of fruit juices and nectars.

Candidates must: 

  • hold a University Master’s Degree in any discipline that makes them eligible for a PhD in Food Science (preference for: Food Science, Food Technology).
  • not have resided or carried out their main activity (work, study, etc) in Italy for more than 12 months in the three years immediately prior to 1st August 2021, unless as part of a procedure for obtaining refugee status under the Geneva Convention, but may be of any nationality
  • be available to start on 1st August 2021
  • have excellent English language skills

For more information please refer to