PhD - Heat processing and microbial inactivation in batch and continuous heat systems in the dairy industry
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PhD - Heat processing and microbial inactivation in batch and continuous heat systems in the dairy industry
Applicants are invited for a PhD fellowship/scholarship at Graduate School of Technical Sciences, Aarhus University, Denmark, within the Food Science programme. The position is available from 01 January 2026 or later. You can submit your application via the link under 'how to apply'.
Title
Heat processing and microbial inactivation in batch and continuous heat systems in the dairy industry
Research area and project description
The food industry thermal processing targets are often based on data from static lab heating systems that don’t account for shear forces, mixing and other physical stresses present in continuous systems. This can lead to overestimating the heat load required for microbial inactivation of spoilers and pathogens, and may result in excessive energy use, higher costs, environmental impact, and degradation of product quality and nutrients. There is a research gap in comprehensive studies which quantify the overestimation of heat intensity, and which pro-cesses contribute to microbial spore inactivation.
This project will bridge this gap by generating data that reflect real-world processing conditions in collaboration between the dairy industry, the process equipment industry and Aarhus University. This is expected to enable more accurate heat inactivation models, especially for ESL products targeting psychotropics spores, which are more sensitive to processing stresses. Ultimately, this will support a sustainable, cost-effective, and high-quality dairy production.
The aim of the PhD-project is to fill the knowledge gap for translating heat inactivation data from batch heating systems into thermal inactivation for continuous heating systems to design validation studies for various milk types (skimmed, semi-skimmed, full fat). Furthermore, the aim is also to get insight into which and how other processes in heat treatment impact microbial inactivation.
Project description
For technical reasons, you must upload a project description. Please simply copy the project description above and upload it as a PDF in the application.
Qualifications and specific competences
Applicants to the PhD position must have a relevant master’s degree (120 ECTS) in Biotechnology or Dairy Technology with a strong focus on food microbiology and processing. The applicants must have an understanding and preferably experience with processing technologies in the food industry.
Specific competences and experience within the following areas are required:
It is required that the applicant:
Place of employment and place of work
The place of employment is Aarhus University, and the place of work is Department of Food Science, Agro Food Park 48, 8200 Aarhus N., Denmark
Contacts
Applicants seeking further information regarding the PhD position are invited to contact:
For information about application requirements and mandatory attachments, please see our application guide. If answers cannot be found there, please contact:
How to apply
Please follow this link to submit your application.
Application deadline is 20 October 2025 at 23:59 CEST
Preferred starting date is 01 January 2026
Please note:
Aarhus University’s ambition is to be an attractive and inspiring workplace for all and to foster a culture in which each individual has opportunities to thrive, achieve and develop. We view equality and diversity as assets, and we welcome all applicants. All interested candidates are encouraged to apply, regardless of their personal background. Salary and terms of employment are in accordance with applicable collective agreement.
Title
Heat processing and microbial inactivation in batch and continuous heat systems in the dairy industry
Research area and project description
The food industry thermal processing targets are often based on data from static lab heating systems that don’t account for shear forces, mixing and other physical stresses present in continuous systems. This can lead to overestimating the heat load required for microbial inactivation of spoilers and pathogens, and may result in excessive energy use, higher costs, environmental impact, and degradation of product quality and nutrients. There is a research gap in comprehensive studies which quantify the overestimation of heat intensity, and which pro-cesses contribute to microbial spore inactivation.
This project will bridge this gap by generating data that reflect real-world processing conditions in collaboration between the dairy industry, the process equipment industry and Aarhus University. This is expected to enable more accurate heat inactivation models, especially for ESL products targeting psychotropics spores, which are more sensitive to processing stresses. Ultimately, this will support a sustainable, cost-effective, and high-quality dairy production.
The aim of the PhD-project is to fill the knowledge gap for translating heat inactivation data from batch heating systems into thermal inactivation for continuous heating systems to design validation studies for various milk types (skimmed, semi-skimmed, full fat). Furthermore, the aim is also to get insight into which and how other processes in heat treatment impact microbial inactivation.
Project description
For technical reasons, you must upload a project description. Please simply copy the project description above and upload it as a PDF in the application.
Qualifications and specific competences
Applicants to the PhD position must have a relevant master’s degree (120 ECTS) in Biotechnology or Dairy Technology with a strong focus on food microbiology and processing. The applicants must have an understanding and preferably experience with processing technologies in the food industry.
Specific competences and experience within the following areas are required:
- Analytical skills in food chemistry and food microbiology
- Experience in laboratory analytical work of foods
- Processing technologies in dairy and modelling of heat processes and microbial inactivation
- Knowledge on spore formers in dairy
It is required that the applicant:
- Has a driver’s license valid in Denmark / Europe.
- Is fluent in English (written and spoken)
- Has scientific oral communication and writing skills
- Has the ability to work independently and collaborate in constructive way with the research team and with collaboration partners in the industry.
Place of employment and place of work
The place of employment is Aarhus University, and the place of work is Department of Food Science, Agro Food Park 48, 8200 Aarhus N., Denmark
Contacts
Applicants seeking further information regarding the PhD position are invited to contact:
- Marianne Hammershøj, marianne.hammershoj@food.au.dk (main supervisor)
- Lars Wiking, lars.wiking@food.au.dk (co-supervisor)
For information about application requirements and mandatory attachments, please see our application guide. If answers cannot be found there, please contact:
How to apply
Please follow this link to submit your application.
Application deadline is 20 October 2025 at 23:59 CEST
Preferred starting date is 01 January 2026
Please note:
- Only documents received prior to the application deadline will be evaluated. Thus, documents sent after deadline will not be taken into account.
- The programme committee may request further information or invite the applicant to attend an interview.
- Shortlisting will be used, which means that the evaluation committee only will evaluate the most relevant applications.
Aarhus University’s ambition is to be an attractive and inspiring workplace for all and to foster a culture in which each individual has opportunities to thrive, achieve and develop. We view equality and diversity as assets, and we welcome all applicants. All interested candidates are encouraged to apply, regardless of their personal background. Salary and terms of employment are in accordance with applicable collective agreement.