Complex microbial Ecosystems MUltiScale modElling:
mechanistic and data driven approaches integration
Closed for Applications
Early Stage Researcher (ESR15)
PhD Fellowship in Dynamic modelling of use properties in cheese ripening
“E-MUSE Complex microbial ecosystems multiscale modelling: mechanistic and data driven approaches integration” MSCA-ITN-2020 European Training Network
INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT (INRAE); AgroParisTech - Centre de Grignon Avenue Lucien Brétignières F-78850 THIVERVAL GRIGNON
Dynamic modelling, food process, cheese making, flavour formation
prolonged till 1st April 2021 00:00 - Europe/Brussels
Envisaged Job Starting Date
full-time employment (based on COVID-19 evolution and restrictions, possibility to start remotely, once situation allows the presence is required)
€3 783.39 gross salary/month
+ €600 gross mobility allowance/month and €500 gross family allowance/month (if applicable)
Taxation and Social (including Pension) Contribution deductions based on National and company regulations will apply.
The ESR15 objectives are to A. Perform a literature review of existing models of cheese ripening process and new dynamic modelling methods potentially applicable to cheese ripening B. Develop preliminary models based on existing microbiological, biochemical and sensory data (e.g. from EcoStab, ExEco projects): C. Develop models based on newly acquired data in the E-MUSE project (e.g. in interaction with ESR10) D. Suggest model-based process optimisation and control methods (e.g. in interaction with ESR3) E. Participate to training events within project E-MUSE and ABIES doctoral school F. Write scientific papers and communications to disseminate the findings G. Participate to relevant workshops and conferences.
Concepts and tools for dynamic modelling of cheese properties expected by consumers and cheese-making companies. Energy and mass transfer models will be coupled with biochemical models of metabolism for respiration, mass loss, texture and production of volatile compounds relevant for organoleptic perception of cheese.
In total, 1 month will be spent at the Christian Hansen A/S in the Denmark (specific technological properties/use properties that will be relevant to model), 3 months at the Consejo Superior de Investigaciones Cientificas in Spain (dynamic modelling aspects of microbial metabolism).
Enrolment in Doctoral degree
AgroParisTech, ABIES doctoral school, graduation from Université Paris-Saclay (https://www.universite-paris-saclay.fr/)
Required Education Level
Master’s degree in chemical engineering, food process engineering, applied physics, mathematics or related fields obtained no later than September, 2021.
Skills / Qualifications
good programming and data processing skills
previous experience in dynamic modelling of (bio)chemical phenomena would be a plus
networking and communication skills in a multicultural and multidisciplinary environment
willingness to travel abroad for the purpose of research, training and dissemination
English: B2, good oral and written communication skills in English are compulsory
The Hosting research group: SayFood-ModIC has a vast knowledge in food and bio-process modelling and model-based process design and optimization. The co-supervision research group: SayFood-IHAC has a further knowledge in mechanisms and properties that contribute to the perception, sensory drivers at the origin of the consumer choices and behaviors. The Co-supervision research group: SayFood-CoMiAl contributes to Food ecosystems in omics, aroma metabolism and integrative bioinformatics.
The lead supervisor is C. Trelea who works as a Professor at AgroParisTech, Food process engineering and microbiology in SayFood research unit in Grignon, France. He is also a supervisor to 3 ongoing PhD, 14 successfully defended PhD, out of which 5 work in the academic sector and 9 in industry. The co-supervisors are Dr. E. Bernuau - Associate Professor at AgroParisTech, Dr. A. Saint-Eve – Associate Professort AgroParisTech, member of SayFood, team Interactions Man-Food for conception (IHAC), specialized in sensory analysis. Dr. D. Swennen (INRAE) - Specialized in molecular biology and genetics of the yeast Yarrowia lipolytica. Dominique’s focus is to understand the structure and function of food microbial communities and their development over time using meta-omics and integrative approaches.
Host Institution Description
The French National Research Institute for Agriculture, Food, and Environment (INRAE) is a major player in research and innovation.
INRAE carries out applied research and resulted from the merger of INRA and IRSTEA on January 1, 2020. It is a community of 12,000 people with 268 research, experimental research, and support units located in 18 regional centres throughout France. Internationally, INRAE is among the top research organisations in the agricultural and food sciences as well as in the plant and animal sciences. It also ranks 11th globally in ecology and environmental science. It is the world's leading research organisation specialising in agriculture, food, and the environment.
INRAE’s main goal is to be a key player in the transitions necessary to address major global challenges. Faced with a growing world population, climate change, resource scarcity, and declining biodiversity, the institute is developing solutions that involve multiperformance agriculture, high-quality food, and the sustainable management of resources and ecosystems. (https://www.inrae.fr/).