PhD in Microbial Food Nutrition & Strain Engineering

DTU - Technical University of Denmark; Kongens Lyngby; On-site; DKK 504,000 - 576,000; Full time

Job summary

DTU - Technical University of Denmark invites applications for a PhD Student in Molecular Nutrition and Strain Engineering. Join BRIGHT’s mission-oriented microbial food research to design AI-assisted frameworks for nutrient-optimized foods using Aspergillus and Yarrowia chassis.

The position spans strain engineering, fermentation, and multidisciplinary collaboration with computational biologists, microbial engineers, and food scientists.

Qualifications

• You will have a two-year Master’s degree in molecular biology, biotechnology, microbiology, nutrition science, or a closely related area, or an equivalent degree.
• Excellent organizational and project management skills.
• Fluent in English (spoken and written) and literate in common IT systems and AI.

Responsibilities

• Identify rate-limiting nutritional features of the two chassis using data from the wider workstream and design strain engineering strategies.
• Engineer Aspergillus and/or Yarrowia strains to improve specific nutritional features without compromising taste, texture, or process performance.
• Coordinate with the protein chemistry and in vitro digestion workstream to iterate on strain designs based on measured outcomes.
• Contribute to training predictive models linking strain and process design to nutritional outcomes.

Skills

Project management

English fluency

IT systems & AI literacy

Education

Master's degree in molecular biology / related field

Job description

DTU - Technical University of Denmark invites applications for a PhD Student in Molecular Nutrition and Strain Engineering. Join BRIGHT’s mission-oriented microbial food research to design AI-assisted frameworks for nutrient-optimized foods using Aspergillus and Yarrowia chassis.

The position spans strain engineering, fermentation, and multidisciplinary collaboration with computational biologists, microbial engineers, and food scientists.