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Would you like to contribute to close the knowledge gap on the impact of processing- and matrix-induced changes on food proteins in relation to resulting impact on the fate of the proteins in the gut, their impact on gut health, and consequently the food protein allergenicity, 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 in vitro cell-based analysis and in vivo animal 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 allergy.

Responsibilities and qualifications
In this PhD project you will contribute to identifying how processing- and matrix-induced protein modifications impact the gastrointestinal digestion, the gut microbiota, the gut protein uptake and consequently the impact on the development of allergy and/or tolerance.
You will be involved in research, innovation, publication, and scientific dissemination, where your primary research tasks will focus on:

• Planning and performing in vitro digestibility analysis
• Designing, planning and performing in vitro, ex vivo and in vivo microbiota composition and activity analysis
• Designing, planning and performing in vitro and in vivo gut uptake studies
• Designing, planning and executing various in vivo animal experiments and analysis hereof

With the overall objective of linking the physicochemical properties of various cow’s milk protein ingredients to their faith and impact on gut health and consequently on the development of allergy or tolerance.

An external research stay of approximately 4 months at INRAE, Rennes in France 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, Biomedicine, 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 working with in vivo experiments, and
• Experience in cell-based techniques, 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.

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 November 2026 (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 Professor and Head of Research Group, Katrine Lindholm Bøgh on kalb@food.dtu.dk and at Research Group for Food Allergy - DTU Food

You can read more about DTU National Food Institute at www.food.dtu.dk/english

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 16 July 2026 (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 380 staff members.

DTU – For the benefit of society since 1829
DTU is one of Europe's leading elite technical universities.
Through research and education at an international top level, we create solutions to the major societal challenges of our time and help secure Europe's global leadership in sustainable technological development.
Since Hans Christian Ørsted founded DTU almost 200 years ago, our mission has remained the same: We develop and create value through the natural and technical sciences for the benefit of society.
DTU has 13,800 students, 1,600 PhD students, and 6,500 employees.
We work in an international environment and have an inclusive, stimulating, and informal work culture.
DTU has campuses in all parts of Denmark and in Greenland and collaborates with the best universities around the world.