Microbial Food Specialist - BRIGHT

Danmarks Tekniske Universitet; Ørsted; On-site; DKK 520,000 - 680,000; Full time

Job summary

DTU's Sustainable Food Innovation Group seeks a Microbial Food Specialist to coordinate laboratory activities and conduct independent research on microbial foods for sustainability.

You will lead onboarding, data management, and collaborations, while exploring novel fermentations and evaluating microbial foods for health, taste, and environmental impact. The four-year, full-time position is based at DTU's Lyngby campus with a competitive Danish salary and professional development opportunities.

Qualifications

• PhD in food science, microbiology, or related field is required.
• Postdoctoral training or equivalent experience in relevant areas is preferred.
• Strong organisational skills and initiative for independent research.

Responsibilities

• Coordinate laboratory activities, onboarding/offboarding, training in equipment/protocols, and data management to ensure smooth lab operation.
• Identify traditional and novel microbial foods with high sustainability potential and analyze them using multi-omics methods.
• Create and investigate novel fermentations applying microbes to plant-based substrates.
• Support projects involving research and innovation with novel microbial food products.

Skills

Laboratory coordination

Data management

Genomics awareness

Leadership

Interdisciplinary collaboration

Education

PhD in food science, microbiology or related

Tools

Genomics

Metagenomics

Transcriptomics

Metabolomics

Job description

Are you passionate about food and flavour? Eager to help tackle some of our most pressing global challenges? Excited by the idea of working and learning at the intersection of science, cooking, sustainability, and food culture in a cutting-edge, interdisciplinary research environment? Then join us as our new Microbial Food Specialist!

This position 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.

The Sustainable Food Innovation Group (SFI) addresses interconnected food systems challenges—diminishing diversity, inequitable production and distribution, knowledge privatisation, nutritional depletion, blandness—through interdisciplinary research, product development, knowledge-sharing and creative public engagement. As we get our new institute BRIGHT and its Microbial Foods mission up and running, we are seeking a Microbial Food Specialist to coordinate activities in the laboratory as well as conduct their own research on microbial foods for sustainability.

The job

As our Microbial Food Specialist you will:

• Coordinate activities in the laboratory, including onboarding and offboarding for new members, training in equipment and protocols, data management, LEAF certification, and other organisational and administrative tasks to facilitate smooth and effective running of the labs
• Identify traditional and novel microbial foods with the greatest sustainability potential and analyse them using multi-omics methods
• Create and investigate novel fermentations that apply microbes and techniques from traditional animal-based products to plant-based substrates
• Support other projects involving research and innovation with novel microbial food products

What we’re looking for

You will have a PhD in food science, microbiology, or a related discipline and at least three years of postdoctoral training in relevant areas of research.

You will have excellent organisational skills, and will enjoy taking initiative to advance your own research.

You will be fluent in spoken and written English, and have literacy in common IT systems.

The ideal candidate will also:

• have demonstrable experience with genomics, metagenomics, transcriptomics, and/or metabolomics (the more the better)
• have demonstrable leadership, managerial, supervisory, and/or organisational experience
• have basic knowledge about fermentation, food systems and sustainability issues
• have some experience making fermentations, traditional and/or novel
• be able to work with others and independently
• be comfortable in an interdisciplinary environment, where different types of knowledge co-exist
• be patient, charitable, curious and playful—key qualities for interdisciplinary work

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 an engaging and rewarding job in an international, cutting-edge research environment. We place great emphasis on personal and professional development, so there will be ample opportunities for skills development and continuing education as part of the position, according to your career goals.

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 managers (TAP): https://www.inside.dtu.dk/en/human-resources/during-employment/salary/salary-structures

The salary will be assessed according to your level of experience, and will be agreed upon with the relevant union.

The position is full-time and is based at DTU’s Lyngby campus.

The starting date is from 01-01-2027 or according to mutual agreement with the Group Leader. The position is for four years.

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.

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.

Location

Kgs. Lyngby, Denmark

Apply Before

2026-09-13T21:59:00+00:00

Sustainable Food Innovation Group (SFI)

The Sustainable Food Innovation Group uses culinary research & development to make flavourful sustainable foods, natural sciences to study how they work, and social sciences and arts to understand and experiment with how they can fit into food culture. Through this union of innovation, transdisciplinary research, and open knowledge-sharing, we work for a food system that is more sustainable, equitable, and transparent, offering foods that are diverse, nourishing, and delicious.

BRIGHT Mission 2: Microbial Foods

BRIGHT Mission 2 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.

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.