PhD Student (Food Science, On-site)

Job summary

This position involves conducting interdisciplinary research on spontaneous solid-state fermentation starters as part of a mission-oriented Microbial Food research program. The focus is on developing an AI-powered framework for designing microbial foods that are consumer-friendly, healthy, sustainable, and scalable.

Qualifications

• Two-year Master’s degree (120 ECTS points) in a relevant discipline or equivalent academic level.
• Fluent in spoken and written English.
• Familiarity with common IT systems.

Responsibilities

• Develop a comprehensive understanding of relevant literature and the field.
• Generate and analyze metagenomic, metabolomic, and toxicological data on fermentation starters.
• Conduct a global survey of traditional fermentation starters, including sample collection and interviews with producers.
• Analyze survey data using bioinformatics and statistical methods, and visualize findings.
• Disseminate results through academic publications and practical knowledge sharing.

Skills

• Experience in food fermentation and microbiology.
• Interest in social science methods and fieldwork.
• Basic knowledge of food science, microbiology, and sustainability issues.
• Experience with traditional and/or novel fermentation processes.
• Proactive problem-solving and collaboration skills.
• Ability to work independently and in interdisciplinary settings.
• Qualities such as patience, curiosity, and playfulness are valued.

Education

• A Master’s degree in a relevant field is required.

Tools

• Bioinformatics and statistical analysis tools for data analysis.