A new PhD opportunity is available within the BEST doctoral programme at the University of Toulouse (France), in collaboration with the University of Zaragoza (LAAE – Vicente Ferreira’s and Ricardo López’s lab).
The PhD project will focus on sensory pleasure and well-being under reduced atmospheric pressure in wine and cheese matrices. As a particularly exciting part of the project, sensory experiments are planned at the top of Pic du Midi in the Pyrenees mountains.
The position is intended to be funded through the BEST programme, subject to the candidate selection process.
Candidate profile
The team is looking for a strong candidate whose background fits the scientific objectives of the project, particularly in sensory science, food or wine science, psychology, or related disciplines.
Candidates must meet the eligibility criteria of the programme, including:
- Candidates must not have resided or carried out their main activity in France for more than 12 months during the 36 months preceding the call deadline.
- Candidates must hold a Master’s degree (or equivalent) by the application deadline.
- Candidates must not already hold a PhD.
What the programme offers
The selected candidate will benefit from a fully funded PhD contract, international co-supervision, funded international mobility, as well as training and career development activities.
Application deadline: 23 November 2026 at 12:00 PM CET
Full project description: adum.fr – project proposal
Application and further information: https://edd-projets.utoulouse.fr/
