Research Fellow in Plant Protein Quality and Digestibility


Company:	University of Leeds
Salary:	£41,064 to £48,822 a year
Hours:	Full-time
Location:	Leeds, LS2 9JT
Working pattern:	On-site
Job type:	Temporary
Posting date:	8 Oct 2026
Closing date:	5 Nov 2026

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Summary

Are you an ambitious researcher with expertise in plant proteins, food or feed

science, and in vitro digestion? Do you want to apply advanced analytical

methods to help strengthen European protein autonomy and develop more

sustainable feeds for pigs, poultry and fish?

We are seeking a Research Fellow to join the University of Leeds team on PROFEED

(Progressive Solutions for European Feed Autonomy through Sustainable Plant

Protein Value Chains), a Horizon Europe project bringing together 15 partners across

eight countries. PROFEED aims to reduce reliance on imported soybean meal by

identifying resilient European protein crops, improving their processing and nutritional quality, and validating sustainable feed formulations.

The University of Leeds leads protein-quality profiling across the project's dry-crop,

fresh-crop and feed-formulation work packages. You will work primarily on the

compositional, structural, techno-functional and nutritional characterisation of plant

protein crops, ingredients and feed formulations; assessment of antinutritional factors; and application of in vitro digestion models to determine protein digestibility and quality. The crop portfolio includes soybean, lupin and alfalfa, alongside other legumes and forage crops selected during the project. You may also be involved in the delivery of an in vivo validation trial at the National Pig Centre, e.g. through analysis of samples and data.

You will work with Associate Professor Dr Christine Bosch (PROFEED lead) and Dr

Alan Javier Hernandez Alvarez, and colleagues at the University of Leeds,

collaborating closely with project partners responsible for crop production, processing, feed formulation, fish and poultry studies, and the University of Leeds National Pig Centre.

You will have a PhD or near completion in Food Science, Food Technology, Animal

Nutrition, Biochemistry, Biological Sciences, Chemical Engineering or a closely related discipline, together with strong research experience in plant protein characterisation and in the nutritional assessment of plant-derived ingredients, foods or feeds. You will have practical experience of protein analysis using relevant techniques and of in vitro protein digestion and digestibility assessment, with the ability to critically select, adapt and validate methods for the intended biological context.

You will also have a positive attitude to collaborative research and the drive to make

a significant contribution to making this ground-breaking project a success.

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