PhD Candidate in Fermentation Science

Job summary

This position involves conducting research on traditional fermentation practices, focusing on dairy fermentation using the common butterwort plant. The role includes studying the contributions of various factors to the fermentation process and exploring applications for plant-based dairy innovation.

Qualifications

• A two-year master's degree (120 ECTS points) or equivalent academic level.
• Hands-on experience in dairy or plant-based dairy fermentation.
• Interest or experience in ethnographic research.
• Experience in generating and analyzing metagenomic and metabolomic data is preferred.

Responsibilities

• Lead the scientific progress of the project, including planning and executing experiments.
• Conduct ethnographic and historical research on traditional fermentation practices.
• Experiment with culinary product development.
• Design and execute experiments characterizing ferments and plant contributions.
• Perform bioinformatic analysis, data integration, and statistical analysis.
• Visualize results and communicate findings to scientific audiences.
• Publish research findings in international journals and present at conferences.
• Engage in public outreach and science communication.
• Collaborate with researchers across disciplines.

Skills

• Strong motivation, curiosity, and scientific integrity.
• Ability to work independently and proactively.
• Strong communication skills in English, both written and oral.
• Organizational skills and commitment to high-quality documentation.
• Openness to different cultures and interdisciplinary collaboration.

Education

• A master's degree or equivalent in a relevant field.

Tools

• Experience with metagenomics, metabolomics, and statistical analysis tools.