Ongoing recruitment
PhD position

PhD position

Understanding and modeling browning reactions during drying and storage of dairy powders, from droplet to semi-industrial scale

Objective
The objective of this PhD project is to understand the reaction mechanisms responsible for non-enzymatic browning of dairy powders during spray-drying and storage, with a gradual increase in complexity, from a single droplet to the semi-industrial scale. The work will identify the influence of temperature and water content on reaction kinetics and then build and validate multi-response kinetic models enabling the prediction of browning intensity during storage.

Work environment
The recruited person will carry out their activities within the Process-Structure-Functionality (PSF) team of the Joint Research Unit Science and Technology of Milk and Eggs (UMR STLO).

Location: STLO, 65 rue de Saint-Brieuc, 35000 Rennes, France

Start Date: From January 1st or February 1st 2027

Application deadline: October 4th 2026

Contact: jeehyun.lee@institut-agro.fr