On the feed market, the concept of postbiotics is relatively new but experiencing significant and rapid growth. Postbiotics are used in livestock to improve their health and performance. They act on the animals' intestinal environment by regulating the bacterial flora, strengthening digestive immunity, reducing inflammation, and improving food digestibility. They are considered a natural, effective, and cost-efficient alternative to antibiotics and chemicals used in animal feed, addressing consumers' growing concerns for animal health and the environment.

The concept of postbiotic stability is complex. Its definition depends on the composition of the product, as well as its storage and final use. It is therefore necessary to know the initial physico-chemical properties of the product and its evolution during storage. Knowledge of the interaction between the product and the environmental conditions is a key factor in ensuring that it is properly preserved. Mathematical modelling of these complex interactions is becoming an essential tool for ensuring the quality of the final product and responding to demands for new packaging or different storage conditions. Thus, the main objectives of this thesis are to define stability markers in at least two postbiotics, to characterise their evolution during storage (using accelerated ageing tests) and to model this behaviour.

Objectives:

You will join the R&D formulation team as a PhD student. Your main objectives will be to: define stability markers for at least two postbiotics; characterize their evolution during storage (using accelerated tests); model this behaviour.

Research Environment:

The thesis will be hosted in the research unit SayFood (UMR 0782 AgroParisTech/INRAE/Université Paris-Saclay), France’s largest laboratory on food and bioproducts sciences. SayFood is characterized by an interdisciplinary research approach aiming to produce fundamental and applied research results to foster sustainable food systems (https://umr-sayfood.versailles-grignon.hub.inrae.fr/).

SayFood moved in 2022 to the new campus of the Université Paris-Saclay in the south of Paris. The modelling will be held in collaboration with CentraleSupéléc (Université Paris-Saclay member).

You have:

• Solid theoretical and practical knowledge of powder physicochemistry, analytical chemistry, biochemistry.
• A good level of English (written is essential);
• An interest in modeling and experience in the food/feed industry (would be a plus).

You are:

• Organized, able to manage your priorities and work autonomously, proactive in managing your activities and following them up with appropriate reports and follow-ups, having a liking for implementing new tools and writing scientific reports and articles.
• A good communicator, able to work in a team and adapt to different interlocutors.
• Results-oriented, with a strong scientific, analytical and synthetic mind.
• Comfortable with computer tools and Office 365.
• Recognized for your professionalism, you have a strong ethical attitude towards public and private partners.