Laimburg Research Centre announces a PhD scholarship for the PhD program "Food Engineering and Biotechnology” in collaboration with the Free University of Bolzano, under the supervision of Prof. Raffaella Di Cagno (Università di Bolzano) and Dr. Alberto Ceccon (Laimburg Research Centre), on the following topic:
Proteomic and Molecular Characterization of Bioactive Peptides from Fermented Foods: Implications for Gut–Brain Axis Modulation
Description of the PhD topic
This PhD project investigates the potential of traditional South Tyrolean fermented foods to modulate the microbiota–gut–brain axis through the release, transformation, and absorption of bioactive molecules. The research will focus on the identification and characterization of neuroactive compounds, including bioactive peptides, amino acid derivatives (e.g., tryptophan and tyrosine metabolites), and small molecules such as γ-aminobutyric acid (GABA), histamine, and neurotransmitter-related precursors.
The candidate will apply advanced analytical techniques, including NMR spectroscopy and high-resolution Orbitrap mass spectrometry, within integrated metabolomics and proteomics workflows. These approaches will be used to characterize selected fermented food matrices and to monitor molecular changes during simulated gastrointestinal digestion and microbial fermentation using both static in vitro digestion models and dynamic gut ecosystem platforms.
A key objective of the project is to investigate the interaction of these compounds with the intestinal environment. The candidate will work with human intestinal cell models to assess gut barrier permeability and evaluate the potential bioavailability of identified molecules. In parallel, brain-relevant in vitro assays will be employed to explore their potential role in neurophysiological signalling and psychobiotic activity.
This interdisciplinary PhD project offers training at the interface of food chemistry, analytical science, microbiology, and neurobiology. The candidate will gain expertise in state-of-the-art analytical platforms, data integration, and biologically relevant in vitro models, contributing to a deeper understanding of how fermented foods may influence gut–brain communication. The project also aims to valorise traditional South Tyrolean foods within an innovative and health-oriented research framework.
Mandatory Requirements: completed university studies of at least four years (Master’s degree)
Applications must arrive by and not later than 10 June 2026, 12 pm, under https://aws.unibz.it/exup/
Contract duration: full time, 36 months (start in autumn 2026)
Additional information:
A major part of the work for this PhD scholarship will be carried out at NOI Techpark in Bolzano/Bozen (39100 Bolzano – Via A.Volta n.13).
For further information about the PhD programs and the application procedure, please visit the correspondent website of Bolzano University: https://www.unibz.it/en/faculties/agricultural-environmental-food-sciences/phd-in-food-engineering-and-biotechnology/
For questions regarding Laimburg Research Centre, please contact [email protected] .
