Modeling Continuous Ice Cream Freezing

Context: The manufacture of ice cream, a complex frozen dessert, relies on a continuous scraped surface heat exchanger (continuous freezer) that simultaneously induce air incorporation, ice crystallization, and fat destabilization. This critical process step dictates the final textural properties of the product.

Main objectiv of the PhD: The objective of this doctoral research is to characterize and control the transformation of this multiphase food product during its freezing in a scraped surface heat exchanger. During the process, a strong coupling exists between the sheared flow, heat transfer, water crystallization, air incorporation (overrun), and fat globule coalescence. The central question is therefore the identification and control of the key process parameters that influence the final product quality (related to both the sensory perception and the physico-chemical properties of ice cream).

Laboratory who welcomes the student: UMR SayFood (INRAE-AgroParisTech-Univ. Paris-Saclay) – MODIC Team SayFood (Paris-Saclay Food and Bioproduct Engineering) is a joint research unit whose activities focus on the physical, biochemical and microbiological processes that govern food processing. Within this unit, the ModIC (Modelling and Computer based Engineering) team focuses on the developing mechanistic models and applying the developed models for engineering applications. The doctoral student will work part of the time at Palaiseau and will have open access to a wide range of leading experimental tools, modelling tools and associated expertise. The PhD student will be affiliated with the ABIES doctoral school.

Company who welcomes the student: General Mills / Häagen-Dazs : Arras Technical Center, 155 Route de Cambrai, 62217 Tilloy lès Mofflaines, France Häagen-Dazs, an ice cream brand within the General Mills International portfolio, operates its primary manufacturing site and R&D center near Arras, in northern France. As part of the Häagen-Dazs R&D Technology team, the student will play a key role in accelerating advancements in product design technology by integrating modeling and simulation solutions into core operational areas. The student will work the other part of the time at Arras in close collaboration with ice cream experts based in France and international experts in modeling and simulation.

Location: Unité mixte de recherche SayFood, campus Agro Paris-Saclay, Palaiseau (91120), FRANCE
Application deadline: 20 September 2025
Starting date: November 2025

Contacts: hayat.benkhelifa@agroparistech.fr 

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