PhD student Micromechanics of 3D food printing
PhD student Micromechanics of 3D food printing
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PhD student "Micromechanics of 3D food printing"
in the Mechanics of Materials group, Department of Mechanical Engineering
Functieomschrijving
Section description
The research activities of the Mechanics of Materials group concentrate on the fundamental understanding of various macroscopic problems in materials processing and forming, which emerge from the physics and the mechanics of the underlying material microstructure. The main challenge is the accurate prediction of mechanical properties of materials with complex microstructures, with a direct focus on industrial needs. The thorough understanding and modelling of 'unit' processes that can be identified in the complex evolving microstructure is thereby a key issue. The group has a unique research infrastructure, both from an experimental and computational perspective. The Multi-Scale Lab allows for quantitative in-situ microscopic measurements during deformation and mechanical characterization and constitutes the main source for all experimental research on various mechanical aspects of materials.
Aim of the PhD project
A large part of the organoleptic experience while consuming food relies on textural properties such as juiciness, chewiness, crunchiness, etc. These textural properties result from a combination of the structural and mechanical properties of the food and the ingredients used. With 3D food printing technology, structural properties can be created both at different length scales (from mm to µm) and include the size and distribution of air inclusions in a printed food object and the density and moisture content. In turn, these structural properties influence the mechanical properties of the printed food.
The goal of this project is to determine how macro- and microstructures created by 3D food printing processes relate to the structural and mechanical properties of 3D printed food objects as well as the change of these properties during continued deformation. The research conducted should lead to a relationship between the structural properties created by the printing process and the desired mechanical properties of the food. The main focus will be on high and low water content porous structures created by powder bed printing.
The research activities of the Mechanics of Materials group concentrate on the fundamental understanding of various macroscopic problems in materials processing and forming, which emerge from the physics and the mechanics of the underlying material microstructure. The main challenge is the accurate prediction of mechanical properties of materials with complex microstructures, with a direct focus on industrial needs. The thorough understanding and modelling of 'unit' processes that can be identified in the complex evolving microstructure is thereby a key issue. The group has a unique research infrastructure, both from an experimental and computational perspective. The Multi-Scale Lab allows for quantitative in-situ microscopic measurements during deformation and mechanical characterization and constitutes the main source for all experimental research on various mechanical aspects of materials.
Aim of the PhD project
A large part of the organoleptic experience while consuming food relies on textural properties such as juiciness, chewiness, crunchiness, etc. These textural properties result from a combination of the structural and mechanical properties of the food and the ingredients used. With 3D food printing technology, structural properties can be created both at different length scales (from mm to µm) and include the size and distribution of air inclusions in a printed food object and the density and moisture content. In turn, these structural properties influence the mechanical properties of the printed food.
The goal of this project is to determine how macro- and microstructures created by 3D food printing processes relate to the structural and mechanical properties of 3D printed food objects as well as the change of these properties during continued deformation. The research conducted should lead to a relationship between the structural properties created by the printing process and the desired mechanical properties of the food. The main focus will be on high and low water content porous structures created by powder bed printing.
Specificaties
- max. 38 uur per week
- Eindhoven Bekijk op Google Maps
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Technische Universiteit Eindhoven (TU/e)
Functie-eisen
Qualification of applicant
Talented, enthusiastic candidates with excellent analytical and communication skills holding a university degree (MSc) in Mechanical Engineering, Physics, Materials Science or Applied Mathematics are encouraged to apply. A strong interest in mechanics of materials is required. Experience in multi-scale modelling, micromechanics, and experimental mechanics are of benefit.
Talented, enthusiastic candidates with excellent analytical and communication skills holding a university degree (MSc) in Mechanical Engineering, Physics, Materials Science or Applied Mathematics are encouraged to apply. A strong interest in mechanics of materials is required. Experience in multi-scale modelling, micromechanics, and experimental mechanics are of benefit.
Arbeidsvoorwaarden
We offer:A challenging job at a dynamic and ambitious University and in an enthusiastic team. An appointment (1 fte) as a PhD-student for four years, starting date: as soon as possible. Gross monthly salaries are in accordance with the Collective Labour Agreement of the Dutch Universities (CAO NU), increasing from € 2222 per month initially, to € 2840 in the fourth year. An attractive package of fringe benefits, including excellent work facilities, end of the year allowance and sport facilities.
