PhD student in Food and Formulation Technology, focusing on experimental nutrition - Hiring in process/Finished, not possible to apply

Cardiometabolic diseases, i.e. cardiovascular disease (CVD) and type 2 diabetes (T2D), can largely be prevented through preventative dietary strategies. Our research aims at increasing the knowledge regarding effects of food and bioactive food components on physiological risk variables. Such knowledge is important in order to develop food and food concepts with preventive potential with respect to T2D and CMD. As a key tool in this research, meal studies and longer dietary interventions are performed in healthy subjects. Important parameters to evaluate in the human studies are effects on blood glucose regulation, appetite control and various biomarkers such as, blood lipids, inflammatory markers, intestinal hormones, as well as indicators of cognitive function. The relationship between diet, colonic fermentation of indigestible components, and effects on cardiometabolic variables are considered.

Work duties
The main task of a PhD student is to undertake research education, which includes participation in research projects as well as postgraduate courses. The work assignments may also include teaching and other institution-related types of work (max. 20% of the working hours).

The overall aim of the present PhD student project is to identify food features with beneficial effects on risk factors for the metabolic syndrome. More specifically, the focus of the project is to investigate effects on glycemic regulation, appetite control and weight control of oat-based products. Interactions between colonic fermentation of the indigestible food components, i.e. dietary fibre, and physiological variables are considered. For this purpose, well-characterized prototype products are designed, where effects on both physiological test variables and the intestinal flora composition are studied in healthy people. These experiments are performed in the postprandial phase (acute meal studies) and / or in longer dietary interventions. In addition to conventional parameters related to glucose and lipid metabolism, markers related to appetite regulation, well-being and subclinical inflammation are also analyzed.

Admission requirements
For being accepted as postgraduate student in Food and Formulation Technology, the student is required to have an advanced level degree with a content relevant to the subject.

 For the basic eligibility for education at the postgraduate level a candidate must have:

• Graduated at advanced level or
• Completed course requirements of at least 240 higher education credits, of which at least 60 higher education credits at advanced level are relevant to the postgraduate education subject or
• Acquired essentially equivalent skills in some other way within or outside the country

 Additional requirements:

• Very good knowledge of English language, (spoken and written).
• The project involves studies with volunteers of different ages, which means that applicants should have good communication skills.

Assessment criteria
Selection for third-cycle studies is based on the student’s potential to profit from such studies. The assessment of potential is made primarily on the basis of academic results from the first and second cycle. Special attention is paid to the following:

1. Knowledge and skills relevant to the thesis project and the subject of study.
2. An assessment of ability to work independently and to formulate and tackle research problems.
3. Written and oral communication skills.
4. Other experience relevant to the third-cycle studies, e.g. professional experience.

 Other assessment criteria:

• Experience in studies with human subjects.
• Knowledge of lifestyle-related diseases such as metabolic syndrome and type 2 diabetes
• Knowledge regarding planning and execution of meal studies
• Proficiency in statistics with knowledge in MINITAB
• Knowledge in food analysis (carbohydrates, protein, fat)
• In-depth knowledge of relationships between lifestyle and health.
• Good knowledge of quality assurance in food management also constitutes a plus.

Consideration will also be given to good collaborative skills, drive and independence, and how the applicant, through his or her experience and skills, is deemed to have the abilities necessary for successfully completing the third cycle programme.

Terms of employment
Only those admitted to third cycle studies may be appointed to a doctoral studentship. Third cycle studies at LTH consist of full-time studies for 4 years. A doctoral studentship is a fixed-term employment of a maximum of 5 years (including 20% departmental duties). Doctoral studentships are regulated in the Higher Education Ordinance (1993:100), chapter 5, 1-7 §§.

Instructions on how to apply
Applications shall be written in English and include a cover letter stating the reasons why you are interested in the position and in what way the research project corresponds to your interests and educational background. The application must also contain a CV, degree certificate or equivalent, and other documents you wish to be considered (grade transcripts, contact information for your references, letters of recommendation, etc.).