Postdoctoral Researcher in Food Microbiology & Fermentation

About the role

The Department of Food Science at the University of Copenhagen invites applications for a 15‑month postdoctoral position focused on Bacillus and fungal mono‑ and co‑culture fermentations to enhance the nutritional and structural qualities of plant‑based foods. The role is part of the PROFERMENT project, funded by the Novo Nordisk Foundation, and starts on 1 October 2026 (or as soon as possible).

Key responsibilities

• Design and conduct Bacillus‑ and fungus‑based fermentations in various plant‑based matrices.
• Perform genotypic and phenotypic characterization of microbial strains.
• Analyse metabolites such as amino acids and flavor compounds produced during fermentation.
• Characterize the rheological and structural properties of fermented foods.
• Teach undergraduate or graduate courses related to food microbiology.
• Participate in project reporting and dissemination activities.

Required profile

• Documented experience with cultivation and genotypic/phenotypic analysis of Bacillus spp.
• Experience cultivating food‑grade fungi (e.g., Rhizopus, Aspergillus oryzae).
• Proficiency in metabolite determination from fermented plant matrices.
• Knowledge of structural and rheological assessment of food products.
• Familiarity with solid‑state fermentation processes.

Required skills

• Microbial cultivation techniques (Bacillus, Rhizopus, Aspergillus).
• Genotypic and phenotypic characterization methods.
• Metabolite analysis (e.g., HPLC, GC‑MS).
• Rheological and structural measurement tools.
• Solid‑state fermentation equipment operation.

What we offer

• Fixed‑term 15‑month contract funded by the Novo Nordisk Foundation.
• Salary aligned with Danish academic agreements, with possible supplement.
• Access to state‑of‑the‑art laboratory facilities.
• Opportunities for teaching and interdisciplinary collaboration.