Fermentation Research Assistant Soy Waste to Food Prototypes

DTU - Technical University of Denmark; Kongens Lyngby; On-site; DKK 350,000 - 490,000; Full time

Job summary

DTU is seeking a motivated researcher to develop fermentation‑based processes valorising soy‑based side streams into novel food ingredients. You will work closely with the Fermentation Cultures group and collaborators in a fast‑moving research environment.

The ideal candidate has hands‑on experience in food production and fermentation, a passion for sustainable foods, and strong documentation practices. A master’s degree in life science or gastronomic sciences is required, with English

Qualifications

• Master’s degree in life science or gastronomic sciences.
• Hands‑on experience with food production, fermentation, or related practical work.
• Interest in sustainable foods and ingredient innovation.

Responsibilities

• Support development and optimisation of fermentation‑based processes for valorising soy‑based side streams into food ingredients.
• Carry out hands‑on fermentation, enzymatic treatments, and microbiological experiments.
• Contribute to prototype development with focus on flavour, texture, and eating quality.
• Perform product analyses, including flavour profiling and physicochemical characterization.
• Assess microbial quality, product stability, and shelf life.
• Explore potential industrial applications and scaling considerations.
• Document experiments and data in a collaborative research setting.

Skills

Hands-on fermentation

Food production

Food science

Microbiology

Education

Master's degree in life science

Master's degree in gastronomic sciences

Job description

DTU is seeking a motivated researcher to develop fermentation‑based processes valorising soy‑based side streams into novel food ingredients. You will work closely with the Fermentation Cultures group and collaborators in a fast‑moving research environment.

The ideal candidate has hands‑on experience in food production and fermentation, a passion for sustainable foods, and strong documentation practices. A master’s degree in life science or gastronomic sciences is required, with English