Title: Development of new sensors for rapid sulfite monitoring in wine.

Description of the subject: The PhD offer is part of the SUMO project (Fast Sulfite Monitoring for Input Reduction), funded by the National Research Agency (ANR) from 2024 to 2027. The PhD will take place within the PCAV team: Physico-Chemistry of Food and Wine, at UMR PAM (Food and Microbiological Processes).

In a societal context focused on environmentally friendly production, the SUMO project aims to design molecularly imprinted polymers capable of selectively capturing sulfites in wine for their rapid detection. To better tailor the quantity of sulfites to the specific needs of a given wine and ensure its preservation, it is necessary to monitor sulfite levels quickly and accurately. Current methods are time-consuming and heavy, and while some are faster, they are not suitable for complex real-world environments like wine. This project aims to develop sensitive, low-cost, and easy-to-use sensors that can provide real-time information on sulfite concentrations in wine. This will allow for minimal sulfite input, aiming to reduce additives. Selective molecularly imprinted materials for sulfites will be synthesized, and their coupling with fluorophores that change their light transmission properties upon interaction with sulfites will be studied. The goal is to develop sensors that can monitor sulfite levels in real-time.

The complementary expertise of the PCAV team at UMR PAM (Food and Microbiological Processes) will be fully exploited in the implementation of this innovative project, from the selection of sulfite species to be measured, to the design of sulfite sensors, including the synthesis of new molecularly imprinted polymers and understanding the interaction mechanisms between sulfites and the synthesized materials.

Key words: Clean label; rapid detection; sulfites; wine; molecularly imprinted polymers; sensor; fluorescence.

PCAV team at UMR PAM presentation: UMR PAM is a research unit made up of 3 teams: PMB (Microbiological and Biotechnological Processes), AFIM (Food, Ferment, Interaction, Microbiota, Environment), and PCAV (Physico-Chemistry of Food and Wine). The PCAV team gathers specialists in physical chemistry and chemistry applied to food and wine. It has expertise in four main areas related to food and wine matrices: valorization of new bio-resources and by-products; formulation of new products; chemical and physical stability of products; and evaluation of product quality and performance. The PCAV team has an analytical platform for studying food products, wine, and packaging. The team enjoys regional, national, and international recognition in key topics related to oenology. The PCAV team also has a well-established network of collaborations with public and private partners.

Doctoral School : « Environnements-santé », Dijon, n° 554.

Candidate profile: Candidates should hold an Engineering degree or a Master’s degree (M2). For example, the candidate could have a Master’s degree in Analytical Chemistry or Materials Chemistry. An interest in oenology would be appreciated.

The following skills and qualities are required: motivation, teamwork, curiosity, organization, and communication.

Application deadline: December 31, 2024, for a start date of February 1, 2025.

Application file: 1 single pdf file including:

- Full CV

- Cover letter explaining the motivation for this position

- Two recommendation letters or contact details of two referees

- Academic transcripts from Master’s 1 and Master’s 2

- Master’s degree certificate