Would you like to contribute to the development of advanced tools for predicting the allergenic potential of novel foods and proteins, helping enable the production of new and safe foods for the future?
If you have knowledge within the area of allergy and protein-chemistry as well as have hands-on experience with cell-based in vitro models and are looking for a PhD fellowship opportunity to put your skills into practise, you have it right here. The Research Group for Food Allergy, DTU National Food Institute, is looking to recruit a talented and highly motivated PhD student for research and innovation in the area of food allergenicity prediction.
Responsibilities and qualifications
In this PhD project you will contribute to the development of innovative methods allowing for prediction of allergenicity of new foods and specifically develop and employ cell-based in vitro models to predict the sensitising capacity of novel food proteins. You will be involved in research, innovation, publication, and scientific dissemination, where your primary research tasks will focus on:
- Designing, developing, standardising and validating in vitro models of food allergy sensitisation
- Selecting and designing a sequential array of cell-based in vitro assays and associated biomarker measures
- Performing a comparative study with the sequential array of cell-based models and an in vivo animal study
- Design and employ a scoring/ranking system for evaluating sensitisation capacity
The overall objective of your research will be to reliably determine the sensitising potential of novel foods and food proteins.
An external research stay of approximately 3 months in a collaborating institution is a mandatory part of this PhD fellowship position.
You will work in close collaboration with experienced researchers and technicians and will take part in the supervision of student projects.
We are looking for a team player with the motivation and drive needed for making a difference that matters. You should possess a critical mindset, be curious and eager to learn. Since you will join an international group, a good command of written and spoken English is necessary.
Your academic background should include a Master degree (or equivalent) in Allergology, Immunology, Bioinformatics, Biochemistry, Biomedical, Protein Chemistry, Molecular Biology or a related field as well as:
- Solid understanding of immunology and/or food allergy, and
- Knowledge of protein-chemistry, and
- Solid experience in cell-based techniques, and
- Experience in working with in vitro analyses, and/or
- Experience in immunochemistry analyses
You must have a two-year master's degree (120 ECTS points) or a similar degree with an academic level equivalent to a two-year master's degree.
Your new team
The Research Group for Food Allergy, headed by Professor Katrine Lindholm Bøgh, researches the relationship between different physicochemical features of food proteins and their capacity to induce either allergy or tolerance with an aim to deepen the understanding on why certain food proteins are more allergenic than others and to develop new and improved preventive, management and treatment strategies. We are part of the DTU Danish National Food Institute where we conduct research at the forefront of healthy, safe and sustainable food. Read more at https://www.food.dtu.dk/english
Approval and Enrolment
The scholarship for the PhD degree is subject to academic approval, and the candidate will be enrolled in one of the general degree programmes at DTU. For information about our enrolment requirements and the general planning of the PhD study programme, please see DTU's rules for the PhD education.
We offer
DTU is a leading technical university globally recognized for the excellence of its research, education, innovation and scientific advice. We offer a rewarding and challenging job in an international environment. We strive for academic excellence in an environment characterized by collegial respect and academic freedom tempered by responsibility.
Salary and appointment terms
The appointment will be based on the collective agreement with the Danish Confederation of Professional Associations. The allowance will be agreed upon with the relevant union. The period of employment is 3 years.
Starting date is 1 December 2025 (or according to mutual agreement). The position is a full-time position.
You can read more about career paths at DTU here.
Further information
Further information may be obtained from Head of Research Group, Professor Katrine Lindholm Bøgh, kalb@food.dtu.dk and at Research Group for Food Allergy - DTU Food
You can read more about DTU National Food Institute at DTU National Food Institute.
If you are applying from abroad, you may find useful information on working in Denmark and at DTU at DTU – Moving to Denmark. Furthermore, you have the option of joining our monthly free seminar “PhD relocation to Denmark and startup “Zoom” seminar” for all questions regarding the practical matters of moving to Denmark and working as a PhD at DTU.
Application procedure
Your complete online application must be submitted no later than 28 August 2025 (23:59 Danish time).
Applications must be submitted as one PDF file containing all materials to be given consideration. To apply, please open the link "Apply now", fill out the online application form, and attach all your materials in English in one PDF file. The file must include:
- A letter motivating the application (cover letter)
- Curriculum vitae
- Grade transcripts and BSc/MSc diploma (in English) including official description of grading scale
You may apply prior to obtaining your master's degree but cannot begin before having received it.
Applications received after the deadline will not be considered.
All interested candidates irrespective of age, gender, disability, race, religion or ethnic background are encouraged to apply. As DTU works with research in critical technology, which is subject to special rules for security and export control, open-source background checks may be conducted on qualified candidates for the position.
DTU National Food Institute
DTU National Food Institute conducts research into and disseminates - through advice, innovation and teaching - sustainable and value-creating solutions in the area of food and health for the benefit of society. The vision is to make a difference by generating future prosperity through research into food and health. The institute works to prevent disease and promote health, develop new and better food products for a growing population and create sustainable technological solutions, including biosolutions. The institute’s tasks are carried out in interdisciplinary collaboration within e.g. nutrition, chemistry, toxicology, microbiology, epidemiology, modelling, and technology. This is achieved through a strong academic environment of international top class with correspondingly skilled researchers and employees. The Institute employs approximately 350 staff members.
Technology for people
DTU develops technology for people. With our international elite research and study programmes, we are helping to create a better world and to solve the global challenges formulated in the UN’s 17 Sustainable Development Goals. Hans Christian Ørsted founded DTU in 1829 with a clear mission to develop and create value using science and engineering to benefit society. That mission lives on today. DTU has 13,500 students and 6,000 employees. We work in an international atmosphere and have an inclusive, evolving, and informal working environment. DTU has campuses in all parts of Denmark and in Greenland, and we collaborate with the best universities around the world.