Structure, Drying, and Rehydration of Micellar Casein
Motivation
Are you interested in experimental work, want to truly understand what happens during food drying, and
are you looking for a working environment where you can work independently while still being part of a
supportive team? Then you’ve come to the right place.
What is it about?
In this project, you will investigate the water uptake and sorption behavior of thin films of micellar casein that
are produced under different drying conditions.
Sounds very specific? It is – and that’s exactly what makes it so exciting. Because:
- Drying conditions influence structure, surface properties, and rehydration behavior
- Sorption isotherms help us understand how strongly water is bound and how the material has changed
during drying These insights are important for drying models and for optimizing industrial processes
By the end, you’ll bring together drying kinetics, surface microstructure, and sorption behavior into a coherent
overall picture
What makes this project special?
- You’ll work hands-on in the laboratory
- You‘ll link different methods and perspectives (process, structure, material properties, and process
engineering approaches) - You’ll make a research contribution within an ongoing, industry-oriented project
- You can actively shape the content of your work and contribute your own ideas
What’s important to us?
- Independence, combined with clear academic supervision – from practical work to the written thesis
Regular exchange, short communication paths, and an open-door culture
You’ll become part of a committed research team in which collaboration, discussion, and feedback are part of
everyday work. With us, you’ll find a collegial and respectful working environment, motivated staff and
students, and professional exchange at eye level.
Interested? Then feel free to get in touch with us. We’ll be happy to tell you more about the project, show
you the laboratory and pilot plant, and jointly explore whether the topic is a good fit for you.
Technische Universität München
Food Process Engineering
Sophia von Mende
Weihenstephaner Berg 1, 85354, Freising
Tel. +49 8161 71 3538
sophia.von-mende@tum.de
Drying of Micellar Casein: Process Engineering and Rehydration Characteristics
Background
Micellar casein, the primary protein component in milk (~80%), is the reason for milk's white color. It is commonly spray-dried into powder form for ease of use by manufacturers.
However, the dense structure of micellar casein, along with crust formation during the drying process, results in excessively long rehydration times for the powder.
While chemical modification has been extensively reported as a means to improve rehydration, it may raise concerns among consumers.
Here, we rely solely on adjustments to physical processes. Specifically, we use a custom-designed laboratory apparatus to enhance the convective drying details during spray drying, aiming to establish the relationship between the kinetics, physicochemical structure, and rehydration behavior of micellar casein powders.
Your task
You will have your own independent small-scale research project, aimed at improving the rehydration performance of micellar casein powder. After completing the most critical phenotypic experiments, you will gain a certain level of research autonomy with guidance from the mentor.
The mentor will develop an experimental plan based on the expected duration of each student’s study, ensuring that every student can systematically present their scientific narrative during their reports.
We hope you
Start Date: Negotiable.
Field of Study: Pharmaceutical, Food, Brewing, Biological, Chemical, or related disciplines. Candidates should have completed at least 2–3 practical laboratory course.
Language Requirements: Thesis and presentation slides must be prepared in English; however, the oral defense does not necessarily need to be conducted in English.
We offer
Publication Opportunity: You may have the chance to become a co-author of future publications, depending on your contributions.
Facilities: Access to a student office and a pilot-scale facility with strong industrial connections, which can support your career development.
Comprehensive Mentorship: Friendly and detailed guidance will be provided in areas such as experiments, data analysis and presentation, thesis writing, academic reporting, and personalized advice for future research interests. We aim to provide you with comprehensive research training during your time here, laying a solid foundation for your future studies.
Contact: Jinbo Ren (jinbo.ren@tum.de)