哥本哈根大学（简称：UCPH / KU）坐落于丹麦王国首都哥本哈根，是丹麦最高学府，国际研究型大学联盟和欧洲研究型大学联盟成员。大学建于1479年，距今已有500多年历史，从最初只对社会名流开放，现已发展成一所学科全面、集教育与科研于一身的世界顶尖研究型大学。
A 3-year, 30 hours per week, in the area of food microbiology and fermentation is available at the Department of Food Sciences, Faculty of Science at University of Copenhagen. The position commences 15 February 2021 or as soon as possible thereafter.
Description of scientific environment
Common to the research at the Department of Food Science is that it contributes with new solutions on global challenges for society and industry that support sustainable food production, production of foods that promote human health and secure food supply. The Department of Food Science is recognized for excellence in food research, education and industrial collaboration.
The postdoc or visiting scholar will be based in the section for Food Microbiology and Fermentation under the supervision of Professor Lene Jespersen. The position split 50/50 between the InBrine project funded by the Danish Dairy Research Foundation and the FERMPRO project funded by the GUDP (Green Development and Demonstration Program) foundation.
Processing foods using fermentation is a green technology, which offers optimisation of food quality, safety and nutritional value in a sustainable way, and further enhance food security and improve the resilience of food systems. Consumers are increasingly aware of climate impact and health aspects of our food production.
This has led to an increased demand among consumers for foods of high quality with reduced climate impact. A number of technological challenges have been identified by the dairy and the plant based food sector.
Danish cheeses are brined during the processing, however, practically no knowledge exists on the halophilic brine microbiota and how it secure cheese quality, food safety and sustainability.
Exploring the biodiversity of the brine microbiota offers new potential adjunct microbial cultures for improved flavor development and bio-control. Existing plant based foods have limitations regarding texture, flavor and appearance.
Some of these limitations can be solved by fermenting the plant materials and knowledge can be transferred from other more established food processes such as those used in the dairy sector.
Development of fermentation technologies for production of sustainable plant based protein ingredients offers improved flavor, texture and nutritional value of plant based protein ingredients for better plant- based foods.
We seek a candidate to perform excellent research within food microbiology, centered on dairy and plant based foods, contributing to the InBrine and FERMPRO projects . The successful candidate has an innovative mindset and a research record with a relevant background.
The candidate is expected to develop a strong collaboration with the industry, to participate in the dissemination of research and in the acquisition of external funding. The postdoc’s duties will include research within the above fields as well as teaching and supervision of PhD, MSc and BSc students.
- A PhD degree or visiting scholar in food microbiology
- Expertise in dairy microbiology
- Expertise in plant based fermentation and solid state fermentation
- Expertise in molecular biology, microbial biodiversity and identification techniques
- Interest and experience in supervising MSc and BSc
Moreover, good interpersonal and communicative skills required for teamwork across disciplines and with industry partners are necessary, ability to work independently and deliver on project activities within deadlines. Speaking Danish is an advantage, as extensive industry contact is part of the projects.
Key criteria for the assessment of candidates Special importance will be attached to applicants having the following professional and personal qualifications:
- Documented experience in dairy microbiology and plant based fermentations
- Basic understanding of food microbiology and/or ecology
- Expertise and/or strong interest in molecular biology identification techniques
- Well-developed collaborative skills
- A strong publication record within food microbiology
Further information on the Department is linked at https: // food.ku.dk/english
Inquiries about the position can be made to Professor Lene Jespersen:firstname.lastname@example.org
The University wishes our staff to reflect the diversity of society and thus welcomes applications from all qualified candidates regardless of personal background.
Terms of employment
The position is covered by the Memorandum on Job Structure for Academic Staff.
Terms of appointment and payment accord to the agreement between the Ministry of Finance and The Danish Confederation of Professional Associations on Academics in the State.
The application, in English, must be submitted electronically by clicking APPLY NOW below.
· Cover letter describing your motivation for the position
· Curriculum vita
· Diplomas (Master and PhD degree or equivalent)
· Complete publication list
· Separate reprints of 2 particularly relevant papers
The deadline for applications is 20th January 2021.