Netherlands: PhD position Drying of healthy food products; product quality

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With a request for food convenience the
importance of dried food products increases. During drying, components
in food products are exposed to raised temperatures and dehydration;
both aspects result in changed product qualities. To retain healthy
components in dried food products, low and moderate temperatures must
be applied for drying. However, at these temperature levels the energy
efficiency is low. Therefore, there is a need for high energy efficient
dryers to satisfy the agreements between the food industry and
government to reduce the energy consumption and the CO2-exhaust.

Adsorption drying proved to be a promising technique to halve the
energy consumption and CO2-exhaust at medium and high temperature
drying. This project aims the development of adsorption drying
technology to improve the bioactivity of healthy components in food
products by drying at low and moderate temperatures. The project is
funded by the EOS-program of the Ministry of Economics and gives work
for three PhD-candidates.

Subproject Optimal product quality

This subproject concerns the characterization and kinetic modeling
of the effect of drying conditions on health promoting components in
food products. During drying of plant foods components can be broken
down by the effect of heat or oxidation, enzymes can be inactivated and
cellular structures can be altered. These changes can affect the
activity and availability of components. In this project broccoli will
be taken as product. The effect of the drying process on the
bioavailability of glucosinolates will be tested in a human
intervention trial. The results from the subproject will be used to
optimize the drying process and dryer design.

The PhD-candidate works in the Product Design and Quality
Management Group and is co-supervised by the Systems and Control Group
and the Human Nutrition and Epidemiology Group.


University Graduate
University education
with completed MSc in food science. Affinity with experimental work is
a requirement, interest and experience in mathematical modelling a
positive qualification.

Additional information about the job:
more information about the project please contact M. Dekker
(Product Design and Quality Management Group), tel 0317-483214, e-mail


Agrotechnology & Food Sciences Group Product Design and Quality Management Group
AFSG is the organisation for development and
transfer of knowledge in the field of sustainable applications of
agro-components for safe and healthy food and non-food products.

The mission of the Product Design and Quality
Management Group is to study and teach the use of technological and
managerial skills as input for quantitative models of food quality
attributes, and to optimize food quality throughout the food chain in
an integrative way from societal issues up to the molecular level.

Conditions of employment

Estimated maximum salary per month: eur 2500 – 3000
Salaryscale 10.
Maximum salary amount in Euro’s a month 2558
Employment basis: Temporary for specified period
Duration of the contract: 1,5 + 2,5 years
Maximum hours per week: 38

Additional conditions of employment:
We offer you a full-time position for a period of max. 18 months with a
possibility of extension for 30 months. Gross salary per month € 2000,-
in the first year rising to € 2558,- per month in the fourth year.
Hay-profile: promovendus

Additional Information

Additional information about the vacancy can be obtained from: M. Dekker
Telephone number: 0317-483214
E-mail address:
Or additional information can be obtained through one of the following links.

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You can apply for this job before 13-09-2008 by sending your application to:

Wageningen UR – AFSG
bode 118
K. den Ridder
P.O. Box 17
6700 AA Wageningen
E-mail address:

When applying for this job always mention the vacancy number AFSG 08.098.
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