PhD Projects & Recruitment

SpoilControl is offering 15 PhD positions funded by the Doctoral Network – Marie Skłodowska-Curie Actions call of the European Commission!

We are now looking for 15 highly motivated Doctoral Candidates (DCs) in various disciplines (from environmental & life sciences to engineering or economics) who will address the challenges created by microbial spoilage and will work on improving the quality & safety of fermented beverages.

The 15 PhD projects are organized into 4 Work Packages (WP) in order to:

  • WP1: Improve our understanding of microbial spoilers and their impact on the fermentation process by addressing poorly-defined souring spoilers (including the study of their diversity) and their associated metabolic mechanisms and stress responses supporting beverages' contamination and adaptation to industrial environments
  • WP2: Monitor microbial consortia during beverages’ production and spoiler’s contamination, identify emerging & pathogenic spoilers and understand microbial interactions, both at the planktonic stage (free-living
    microorganisms) and at adherent stage (biofilm structure)
  • WP3: Characterize the impact of microbial spoilage on consumers acceptance and businesses, including sensorial and chemical impact on the products, but also economic impact on consumers acceptance and businesses
  • WP4: Develop diagnostic tools and innovative treatments to maintain high-quality fermented beverages with sustainable processes & implement these new strategies at the pilot/industrial scale for rapid economic and
    societal benefices

WP
SpoilControl's Work Packages © SpoilControl

 

In this section

WP1 - DC1 - "Managing Spoilage Potential of Acetic Acid Bacteria in the Beverage Industry: Facing Complexity through an Integrated Approach"

WP1 – DC2 - "Eliminating Oxygen Requirement – Improving Yeast Robustness in Anaerobic Bioprocess"

WP1 – DC3 - Souring yeasts - Mapping genetic determinants of lactic acid production in Lachancea thermotolerans

WP2 – DC4 - "Spoiling Flora - Structure, Diversity and Dynamics of Microbial Communities During Spoilage"

WP2 – DC5 - "Pathogenic Flora – Diversity & Prevalence of Pathogenic Microorganisms in Non-Alcoholic Fermented Beverages"

WP2 – DC6 - "Biofilms as Contributors to Microbial Spoilage in Fermented Beverages"

WP2 – DC7 - "Antagonistic Flora – Study of the Superposition of Ecological Niches of Yeast"

WP3 – DC8 - "Sensorial impact –Chemical and Sensory Profiling of Interactions Leading to Fermented Beverages Spoilage (CHEMSPOIL)"

WP3 – DC9 - "Consumer Behavior – Evaluate the Impact of Consumer Behavior on Spoilage Perception"

WP3 – DC10 - "Business Impact: Economic Aspects of Spoilage and Spoilage Control in the Fermented Beverages Sector"

  • 1 (current)