Multiscale Modelling of Kiwifruit Softening: From Genes to Texture:

The lab of Prof. Nicolai consists of a team of young, dynamic and enthusiastic researchers that investigate processes and technology for improving the quality of fruit and vegetables after harvest. We offer a stimulating international work environment for those interested in scientific research on the verge of fundamental and applied science, with high relevance to making the world more sustainable. KU Leuven is a world-class university, ranked 46th in the Times Higher Education World University Rankings 2026.

Project

Kiwifruit soften during ripening as pectin in the cell wall middle lamella is progressively degraded, weakening the adhesion between cells. This PhD project aims to build a multiscale computational model linking molecular-level pectin breakdown to whole-fruit texture loss in kiwifruit. At the core of the project is an object-oriented individual-based model in which pectin-degrading enzymes act on simulated pectin chains, cutting a...