Join us at the forefront of 
Biosolutions

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 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

Postdoc of Food Microbiology and Fermentation

Department of Food Science, Section for Food Microbiology, Gut Health and Fermentation invites applicants for a 15 months Post Doc position in Bacillus and fungal mono- and co-culture based fermentations for improved nutritional and structural properties of plant based food matrices. The project is part of the research project “PROFERMENT: Solid-state fermentations for protein transformations and palatability of plant-based foods”, which is financed by the Novo Nordisk Foundation.

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 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

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

Postdoc in Applied Microbiology

Do you want to work with production of biogenic electrolytes? And do you see yourself as a team player who is strong in collaboration? If yes, we look forward to reading your application to our position as Postdoc. At the Faculty of Engineering and Science, Department of Chemistry and Bioscience, a three-year position as Postdoc in applied microbiology is open for appointment from October 1st, 2026 or soon hereafter.

Apply now

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