Postdoctoral Researcher in Fermentation and Fungal Bioprocessing for Sustainable Food Ingredients (IMFUN Project) – DTU Food

Titlul postului:

Postdoctoral Researcher in Fermentation and Fungal Bioprocessing for Sustainable Food Ingredients (IMFUN Project) – DTU Food

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Danmarks Tekniske Universitet

Descrierea postului

Job Category: VIP BJob Description:About the IMFUN Postdoctoral Project
The IMFUN postdoctoral 2½-year position is part of a larger collaborative project funded by the Novo Nordisk Foundation’s Plant2Food initiative. This interdisciplinary project brings together researchers from the Technical University of Denmark (DTU National Food Institute) and Wageningen University & Research (WUR), with the shared goal of advancing sustainable food innovation.The project focuses on improving the use of underutilized plant-based raw materials (UPRM) through fermentation with edible mushroom mycelium. By harnessing the unique ability of mushroom mycelium to grow on diverse and often recalcitrant UPRM including materials rich in lignocellulose and tannins. We aim to convert these low-value side streams into high-value food ingredients with novel and functional properties. This approach holds significant promises for unlocking new potential in plant-based food innovation.As a postdoctoral researcher, you will play a central role in screening basidiomycete strains from both the WUR and DTU culture collections, assessing their suitability for solid and liquid-state fermentation processes. The research will primarily be conducted at DTU National Food Institute, within both the Research Group for Microbial Biotechnology and Biorefining and the Research Group for Nutrition, Sustainability and Health Promotion. This collaborative environment ensures a holistic approach-spanning microbial processing to nutritional and sustainability evaluation.The position also includes a research stay at WUR at the beginning of the employment, promoting strong cross-institutional collaboration and knowledge exchange. This project offers a unique opportunity to work at the intersection of academia, start-ups, and large-scale industry partners. Our focus is on fermentation-driven valorization of food industry side streams to reduce environmental impact and support sustainable food production. Fermentation with basidiomycetes not only presents an innovative solution for waste stream utilization but may also contribute to the development of healthier and more nutritious plant-based food products.Responsibilities and qualifications
You will be involved in the teaching and education as well as other activities such as general maintaining the laboratory, equipment as well as the .We expect you to have a solid background in two or more of the following areas:

• Experience with culturing fungi and in particular basidiomycetes
• Using fungi biomass for food applications
• MALDI TOF biotyper
• Microbiology
• Work with DNA and RNA analysis
• Phenotype screening
• Enzyme and colorimetry assays
• Analytical chemestry
• Microscopy
• Previous experience with Food science and nutritional science

We expect that you are an efficient team worker, have good communication skills, and have a critical approach to the formulation and testing of hypotheses. In addition, we appreciate a good sense of humor. Written and spoken English is a prerequisite as there is teaching obligations during the project period in courses at DTU.Candidates should have a two-year master’s degree and as a formal qualification, you must hold a PhD degree (or equivalent) preferably culturing basidiomycetes. We are looking for a candidate with a strong background within food science and fermentation background. A candidate with some experience from industry will be preferred. The Post Doc candidate may have studied a MSc program in microbiology, biotechnology, plant biology, and food science. Additionally, we expect that you will be willing to have an external stay at Wageningen University & Research for a period during the project.Assessment
The assessment of the applicants will be made by Senior Scientist Claus Heiner Bang-Berthelsen (DTU National Food Institute), Anja Pia Biltoft-Jensen (DTU National Food Institute), and Karin Scholtmeijer (WUR). Therefore, it is important to be aware that your CV and grades will be shared within the assessment committee.We offer
DTU is a leading technical university globally recognized for the excellence of its research, education, innovation and scientific advice. We offer a rewarding and challenging job in an international environment. We strive for academic excellence in an environment characterized by collegial respect and academic freedom tempered by responsibility.Salary and terms of employment
The appointment will be based on the collective agreement with the Danish Confederation of Professional Associations. The allowance will be agreed upon with the relevant union.Start date is 1 October 2025 (or according to mutual agreement). The position is a full-time position.The period of employment is 2½ years.You can read more about .Further information
Further information may be obtained from Senior Scientist Claus Heiner Bang-Berthelsen, DTU National Food Institute, tel.: +45 2986 6900 or on email – or from Senior Researcher, Anja Pia Biltoft-JensenYou can read more about DTU National Food Institute at , about the Resech Group for , and about Research Group for .If you are applying from abroad, you may find useful information on working in Denmark and at DTU at .Application procedure
Your complete online application must be submitted no later than 20 July 2025 (23:59 Danish time).Applications must be submitted as one PDF file containing all materials to be given consideration. To apply, please open the link “Apply now”, fill out the online application form, and attach all your materials in English in one PDF file. The file must include:

• Application (cover letter)
• CV
• Grade transcripts and academic Diplomas (MSc/PhD – in English)
• List of publications
• PhD thesis

Applications received after the deadline will not be considered.All interested candidates irrespective of age, gender, disability, race, religion or ethnic background are encouraged to apply. As DTU works with research in critical technology, which is subject to special rules for security and export control, open-source background checks may be conducted on qualified candidates for the position.DTU National Food Institute
DTU National Food Institute conducts research into and disseminates – through advice, innovation and teaching – sustainable and value-creating solutions in the area of food and health for the benefit of society. The vision is to make a difference by generating future prosperity through research into food and health. The institute works to prevent disease and promote health, develop new and better food products for a growing population and create sustainable technological solutions, including biosolutions. The institute’s tasks are carried out in interdisciplinary collaboration within e.g. nutrition, chemistry, toxicology, microbiology, epidemiology, modelling, and technology. This is achieved through a strong academic environment of international top class with correspondingly skilled researchers and employees. The Institute employs approximately 350 staff members.Technology for people
DTU develops technology for people. With our international elite research and study programmes, we are helping to create a better world and to solve the global challenges formulated in the UN’s 17 Sustainable Development Goals. Hans Christian Ørsted founded DTU in 1829 with a clear mission to develop and create value using science and engineering to benefit society. That mission lives on today. DTU has 13,500 students and 6,000 employees. We work in an international atmosphere and have an inclusive, evolving, and informal working environment. DTU has campuses in all parts of Denmark and in Greenland, and we collaborate with the best universities around the world.

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Locație

Kongens Lyngby, Hovedstaden

Data jobului

Sat, 21 Jun 2025 02:17:48 GMT

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