Do you enjoy food fermentation and product development? Are you eager to contribute to more sustainable and circular food systems? Do you want to bring research to the real world? Then this position is for you.

It is a part of BRIGHT's mission- oriented Microbial Food research programme (“referred to as Mission 2”), which aims to build an AI-powered framework for the rational design of microbial foods that meet four targets: consumer acceptance, health, sustainability and scalability. The first phase focuses on two fungal chassis, Aspergillus and Yarrowia, characterizing more than 500 prototypes through multi-omics, sensory analysis, life-cycle assessment and safety testing. Predictive models for flavor, texture, nutrition and process scale-up are trained iteratively through active learning. The scientific scope spans strain engineering, adaptive laboratory evolution, solid- and liquid-state fermentation, sensory and consumer research, and pre-clinical and clinical evaluation of safety, bioavailability and cardiometabolic health, in collaboration with national and international partners.

This position is based in the Fermentation Cultures group at the Biotechnology Research Institute for the Green Transition (BRIGHT) at Denmarks Technical University, 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.

The work group you will become part of is embedded in the BRIGHT mission on microbial foods and is closely integrated with multiple research groups across the institute. Frequent interaction, alignment, and collaboration with these groups will be a central part of the work, providing both inspiration and strong opportunities for cross-disciplinary exchange. The project is built in collaboration with DTU Food, ensuring close connection to leading expertise in food science.

The Job
The position focuses on upcycling side streams from soy processing through enzymatic treatment and microbial fermentation to develop novel, sustainable food products, including an umami-rich sauce and a fungal-fermented meat alternative. The work will span optimisation of the bioprocesses and product formulations, co-creation with companies generating the relevant side streams, and consumer-oriented research to ensure that the resulting products meet consumer needs and expectations. The project will also address food safety and shelf life, as well as scalability trials to demonstrate the feasibility of production at larger scale. In parallel, the role includes to develop a business case and translation strategy to support the uptake and commercialisation of the resulting products and technologies, with the overall aim of creating tangible real-world impact from research through the valorisation of underutilised food resources.

We are looking for a motivated and creative candidate with experience in food product development and fermentation, and a solid background in microbiology and mycology. The ideal candidate combines strong scientific expertise with a practical, solution-oriented approach to developing food products and processes and is excited about translating research into real-world applications. An interest in entrepreneurship and, ideally, experience with innovation, technology transfer or commercialisation is highly valued.

Our expectations of you
We are looking for an ambitious and highly motivated candidate who thrives in a fast-paced, interdisciplinary research environment and is excited about translating research in fermentation and food biotechnology into sustainable products with real-world impact.

Ideally, you bring:

• Hands-on experience in food product development and fermentation
• A solid background in microbiology and mycology, with practical experience working with fungal and/or microbial fermentation systems
• Experience with research support aiming at optimising biological processes and food products
• An interest in sustainability, food innovation and the valorisation of underutilised food resources
• An interest in entrepreneurship, innovation and translating research into real-world applications; experience in these areas is an advantage
• Experience with food safety, shelf-life analysis, sensory analysis or consumer research is an advantage
• Strong analytical, documentation and communication skills

In addition, you are expected to:

• Work independently and take ownership of your tasks and deliverables
• Support researchers in developing and optimise products and fermentation processes
• Approach product development with sustainability, quality, food safety and scalability in mind
• Contribute to shelf-life studies, food-safety assessments, consumer testing, sensory analysis and scalability trials
• Contribute to the development of a business case, commercialisation strategy and other activities related to translating the research into practice
• Collaborate closely with relevant industry partners through co-creation and product development
• Build and maintain a network of academic, industry and other relevant stakeholders
• Be creative, practical and proactive, with a strong ability to identify challenges and develop solutions
• Be adaptable and comfortable working across scientific, technical and commercial aspects of a project
• Demonstrate strong written and spoken communication skills in English
• Work collaboratively while bringing initiative, independence and drive to the team
• Maintain a high level of organisation, motivation and professionalism, and document work thoroughly and reproducibly

This position is intended for someone who is excited by the opportunity to take an interdisciplinary scientific project beyond the laboratory and towards tangible, scalable solutions. Curiosity, scientific rigour, creativity and a practical, problem-solving mindset are essential.

As a formal qualification, you should have a PhD as well as multiple years of relevant work experience in food microbiology, mycology, genetics, metabolomics and food innovation.

What we offer in return
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 appointment terms
The appointment will be based on the collective agreement with the Danish Confederation of Professional Associations (AC). In addition, supplements can be negotiated in accordance with DTU’s salary structure for academic staff employed in technical-administrative positions at DTU (AC TAP): https://www.inside.dtu.dk/en/human-resources/during-employment/salary/salary-structures

Application and contact
Please submit your online application no later than Friday, 9 October 2026. Open the “Apply now” link, fill out the form and attach your motivated application, CV and exam certificates.

If you would like additional information about the position, please contact senior researcher and group leader Leonie Johanna Jahn, lejj@dtu.dk

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.

The Fermentation Cultures group
The Fermentation Cultures group investigates fermented foods as complex microbial ecosystems and as a foundation for developing sustainable foods for the green transition. By combining traditional fermentation practices with ecological and evolutionary perspectives, we draw on both traditional and scientific knowledge to create novel fermented foods and food processes. Our research explores how microbial diversity, genetics, and ecological interactions shape the flavour, texture, functionality, and stability of fermented foods, while also examining the origins of fermentation microorganisms and their co-evolution with human societies and food cultures. Using fermented foods as model systems, we address fundamental questions about microbial ecology, evolution, and host–microbe interactions, including how microbes interact with one another and communicate with humans through the production and perception of flavour.

BRIGHT – The Novo Nordisk Foundation Biotechnology Research Institute for the Green Transition
The Novo Nordisk Foundation Biotechnology Research Institute for the Green Transition (BRIGHT) is a major initiative based at DTU that aims to accelerate the development of biosolutions and strengthen the bio-based economy. BRIGHT serves as a hub for academic and industrial partners working together to unlock the potential of bioproduction. BRIGHT focuses on three main areas: Sustainable materials (Developing bio-based alternatives to fossil-derived materials), Microbial foods (Innovating food production through microbial technologies), and Microorganisms for net-zero agriculture (Creating solutions to reduce greenhouse gas emissions in agriculture). The goal is to develop and scale innovative biosolutions within these areas, ultimately creating sustainable and competitive alternatives to fossil-based products and processes that can make significant contributions to reducing global greenhouse gas emissions.

DTU – For the benefit of society since 1829
DTU is one of Europe's leading elite technical universities. Through research and education at an international top level, we create solutions to the major societal challenges of our time and help secure Europe's global leadership in sustainable technological development. Since Hans Christian Ørsted founded DTU almost 200 years ago, our mission has remained the same: We develop and create value through the natural and technical sciences for the benefit of society. DTU has 13,800 students, 1,600 PhD students, and 6,500 employees. We work in an international environment and have an inclusive, stimulating, and informal work culture. DTU has campuses in all parts of Denmark and in Greenland and collaborates with the best universities around the world.