By scholarshipswithaakash@gmail.com 
Are you passionate about food chemistry and want to work on groundbreaking research with real industry impact? A fully funded PhD in Pectin Formation at Wageningen University is now open for applications! This exciting research opportunity is part of a high-profile collaboration between WUR, Kraft Heinz, and Wageningen Research BU Greenhouse Horticulture.
📍 Location: Wageningen, Netherlands
📅 Application Deadline: 18 August 2025
🎯 What is the focus of this PhD position?
The project aims to uncover the intricate structure of pectin in tomatoes and how it impacts tomato product quality. By studying endogenous enzymes, pectin development, and advanced chromatographic profiling, the research contributes directly to product innovation at Kraft Heinz.
🔬 You will:
- Grow and study various tomato cultivars
- Set up high-throughput chromatographic methods to map pectin
- Collaborate with scientists and technicians from academia and industry
- Produce a PhD thesis and supervise students
- Contribute to the development of high-quality tomato-based products
❓ Frequently Asked Questions?
What is pectin and why is it important?
Pectin is a complex carbohydrate found in plant cell walls, especially in tomatoes and fruits. It plays a critical role in texture, shelf life, and the quality of processed products like ketchup and sauces.
Who should apply for this PhD?
Candidates with a background in food chemistry, biochemistry, or analytical chemistry, especially those experienced with chromatography or mass spectrometry, are ideal for this role.
Is this a fully funded position?
Yes! You will receive:
- 💶 €2,901/month in the first year, rising to €3,707/month by year four (based on full-time 38-hour/week)
- ✨ Year-end bonus (8.3%)
- 🏥 Health benefits and pension
- ⚖️ Work-life balance & family support
Where will I work?
At the Laboratory of Food Chemistry in Wageningen University, under the chair of Prof. Dr. Ir. Jean-Paul Vincken and project lead Dr. Ir. Mirjam Kabel.
🧠 Understand the Research Context
This PhD opportunity allows you to analyze the structure and biosynthesis of pectin in tomatoes, contributing to both basic scientific knowledge and industrial applications. Your work will inform how Kraft Heinz formulates its future tomato-based food products with improved texture, stability, and taste.
You will work with leading research groups in Food Chemistry, utilizing advanced chromatographic methods, and collaborating with a technician and greenhouse scientists.
Key Skills:
- Endogenous enzyme analysis
- Pectin fingerprinting
- Data interpretation using analytical chemistry software
- Team collaboration and communication
🌍 Snippets
- “What is the PhD position in pectin development at Wageningen University about?”
- “How can I apply for a fully funded PhD in food chemistry in the Netherlands?”
- “What is the salary for a PhD student at WUR?”
- “What kind of research will I do in pectin and tomatoes?”
- “What qualifications are required for a PhD in analytical food chemistry?”
✅ Eligibility Requirements
To apply for this PhD in Pectin Formation at Wageningen University, you must:
✔️ Have an MSc in Food Chemistry, Biochemistry, Analytical Chemistry, or related field
✔️ Be proficient with chromatography, mass spectrometry, and enzyme screening
✔️ Have experience or strong interest in industrial collaboration
✔️ Be fluent in English (C1 level; TOEFL/IELTS may be required)
✔️ Have strong interpersonal and academic writing skills
🌿 Work Environment & Campus Life at WUR
WUR is internationally recognized as the #1 university in the Netherlands for agricultural and life sciences. With a focus on sustainability and research excellence, it offers:
🌳 One of the greenest and most innovative campuses in Europe
🌎 A thriving international community
💼 Career support, spouse employment help, housing, and tax benefits for expats
🏋️♂️ Sports facilities and wellness support for students and researchers
🧠 Cutting-edge labs and greenhouse facilities
💼 Career Growth & Training
As a PhD candidate, you will be offered:
- Tailored course programs to enhance your research skills
- Regular supervision and mentoring from leading scientists
- Opportunities to publish in top journals
- Industry exposure with Kraft Heinz and horticulture experts
- Presentations at international food science conferences
📥 How to Apply
📝 Applications are open until 18 August 2025
Submit your application only via the official link:
👉 Apply Now
Make sure to include:
- Your updated CV
- Motivation letter
- Academic transcripts
- References
- Filled mandatory form (accessible via the application page)
Note: Early applications are encouraged as interviews may begin before the deadline.
📧 For questions, contact Dr. Mirjam Kabel at mirjam.kabel@wur.nl
📞 Phone: +31 317 483209
🧑🔬 Why This Opportunity Is Trustworthy
- Experience: Work in one of the most prestigious food chemistry research groups in Europe
- Expertise: Led by top scientists and partnered with Kraft Heinz
- Authoritativeness: Wageningen University is ranked globally for its life science research
- Trustworthiness: Transparent hiring process, long-term development, and support for international applicants
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📝 Meta Description
Apply for a fully funded PhD in pectin formation and tomato development at Wageningen University. €2,901–€3,707/month, international support, apply by 18 Aug 2025.