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. Giovanna Ferrentino, Prof. Emanuele Boselli, Dr. Edoardo Longo (Università di Bolzano) and Dr. Alberto Ceccon (Laimburg Research Centre), on the following topic:
Advancing Encapsulation Strategies for protection of antioxidant compounds recovered from wine by-products using advanced analytical techniques
Description of the PhD topic
Natural compounds represent a rich source of bioactive molecules with significant therapeutic potential, yet their application is often limited by poor solubility, stability, and bioavailability. This PhD project focuses on the recovery and stabilization of phenolic compounds from agro-industrial by-products of the apple and grape supply chains, such as pomace, seeds, and stems, contributing to sustainable valorisation strategies aligned with circular economy principles. The project will investigate innovative encapsulation approaches based on polymer-stabilized Pickering emulsions to enhance the physicochemical stability and bioavailability of these compounds. Particular attention will be given to polyphenols due to their well-documented antioxidant, anti-inflammatory, and potential neuroprotective properties, including their ability to interfere with amyloid fibril formation associated with neurodegenerative diseases.
A central component of the project is the application of advanced Nuclear Magnetic Resonance (NMR) spectroscopy for molecular characterization and functional assessment. The PhD candidate will employ 1D and 2D NMR experiments, including relaxation-based approaches, to investigate the structure, dynamics, and interactions of free and encapsulated compounds, as well as their behavior within delivery systems and in relation to biomolecular targets. Encapsulation performance will be systematically evaluated by integrating NMR data with complementary analytical techniques, enabling a comprehensive assessment of loading efficiency, release behavior, and structural integrity under physiologically relevant conditions.
This interdisciplinary PhD project offers training at the interface of food chemistry, soft matter, and analytical science, with a strong emphasis on NMR-based methodologies. The candidate will develop expertise in advanced spectroscopy, formulation strategies, and data integration, contributing to the development of functional delivery systems for natural compounds. The project ultimately aims to support the transformation of regional by-products into high-value functional ingredients with potential applications in health and nutrition.
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] .
