Name of the supervisor: Dr HDR Anne Sylvie Fabiano Tixier
Co-responsible of the UNESCO Chair
Location: EQUIPE GREEN – UMR 408

1. Description of the thesis subject

The project focuses on “Edible solvents for food ingredients 2.0” combined with intensification and innovation in solid-liquid eco extraction.

This large-scale, original and multidisciplinary project will aim to find new solvents.

2. Candidate profile: Food process engineering

The candidate will have a strong theoretical knowledge in analytical chemistry and process.  He or she will have to bring this knowledge in the framework of studies involving solvation and in order to access the formulation stage, the candidate may be required to participate in the modeling of new solvents by CosmoRS.

He or she will have to show curiosity and real capacities of organization of work within a multidisciplinary research environment.

3. Application deadline: March 1st, 2023

Motivated and interested candidates are requested to send a CV, a letter of motivation, if possible their Master’s transcripts and a letter of recommendation by e-mail to Dr. HDR Anne Sylvie Fabiano Tixier by March 1st at the latest.

The thesis will be in cotutelle with the University of Turin partner of the UNESCO Chair.