Join us at the forefront of 
Biosolutions

Postdoc of Processing and Structuring of Plant-Dairy Hybrid Foods

The Department of Food Science at University of Copenhagen invites applicants for a 1.5-years postdoctoral fellowship in processing and structuring of plant-dairy hybrid foods, which is part of the research project “Boosting Dairy Side Stream Value through Hybrids (BoostDairy)”. The project is financed by the Danish Milk Levy Fund and the Novo Nordisk Foundation and in collaboration with Arla Foods amba and Arla Foods Ingredients.

Apply now

Harnessing Plant Interactions and Metabolomics towards Pesticide-free Crop Production

This PhD project will investigate how plant–plant and plant–microbe associations influence plant secondary metabolism, with a focus on utilizing phytochemical profiles for sustainable crop production. The candidate will study how plant-plant and plant-microbe interactions modify metabolite production and allelopathic traits in crop plants.

Apply now

Two-year postdoc in soil microbial ecology

This opportunity is positioned at the heart of a collaboration across different biological and agronomic disci-plines at Aarhus University. Crucial long-term field and shorter-term laboratory studies will underpin the re-search endeavour of investigating the potentials and issues of biochar amendment to Danish agriculture on soil health and a healthy living microbiome. Central to this role is investigating the effects on biochar of different feedstocks and in different concentrations on the soil microbiome. This will include the study of interactions be-tween biochar and biofilm-forming microorganisms, interactions among microbes, invertebrates, and plant roots.

Apply now

PhD scholarship in Probing the Physiological Limits of Microbial Acetate Assimilation via External E...

Acetate is a promising CO₂-derived P2X feedstock, but its assimilation is energetically costly for microbial cells. In this project, you will investigate whether co-feeding reduced C1 compounds such as methanol can relieve these redox constraints and push the carbon-efficiency limits of acetate assimilation — using a genetically tractable model bacterium that naturally encodes the relevant metabolic pathways.

Apply now

PhD scholarship in studying the microbial ecology of coffee flavour

Are you interested in traditional food fermentation practices? Do you love coffee? Do you want to know how the microbial ecology of coffee fermentation contributes to its unique flavours? Do you want to know where the microorganisms in traditional coffee fermentation originate from?

Apply now

Postdoc in plant physiology and molecular biology of EV-based plant-microbe communication

The postdoc will lead the Department of Food Science's controlled-environment testing activities in Work Package 5 of the EVOLVE project. The work will generate biological evidence linking extracellular vesicle (EV) treatments to plant physiological and molecular responses and will feed into the project's design-test-model cycle.

Apply now

PhD scholarship in fungal evolution and innovation

Then this PhD might allow you to combine all of these interests into a single PhD in the Fermentation Cultures group where we are studying fermented foods as living biocultural systems at the intersection of microbial life and human culture by combining microbiology, mycology, ecology, evolution and genomics to investigate the origins and evolution of food microorganisms, their interactions within fermented food ecosystems, and the genetic and ecological drivers of flavour, texture, and functionality.

Apply now

PhD scholarship in development of local coffee alternatives

Then join us in the Fermentation Cultures group at DTU BRIGHT, where we study fermented foods as living biocultural systems at the intersection of microbial life and human culture. Combining microbiology, mycology, ecology, evolution and genomics, we investigate the origins and evolution of food microorganisms, their interactions within fermented food ecosystems, and the genetic and ecological drivers of flavour, texture, and functionality. By using fermented food communities as model systems, we address fundamental questions in ecology and evolution while developing novel starter cultures, fermentation processes, and food innovations that support the green transition and more sustainable, healthy, and resilient food systems.

Apply now

PhD from traditional fermentation to food innovation

Then join us in the Fermentation Cultures group at DTU BRIGHT, where we study fermented foods as living biocultural systems at the intersection of microbial life and human culture. Combining microbiology, mycology, ecology, evolution and genomics, we investigate the origins and evolution of food microorganisms, their interactions within fermented food ecosystems, and the genetic and ecological drivers of flavour, texture, and functionality.

Apply now

Research Coordinator (Academic Officer) to a new, unique organisation

You will support researchers who are passionate about sustainability and reducing environmental impact through biomanufacturing. Your coordination support and administrative project management will assist BRIGHT in advancing technologies for developing robust microbial cell factories and scalable bioprocesses that convert CO₂-derived feedstocks into high-volume chemicals (referred to as the ‘BRIGHT Mission 1B programme’).

Apply now