PhD scholarship in spontaneous solid-state fermentation starters - BRIGHT

BRIGHT; Kongens Lyngby; On-site; DKK 320,000 - 360,000; Full time

Job summary

BRIGHT invites applications for a PhD scholarship on spontaneous solid-state fermentation starters, hosted at DTU. The project sits within BRIGHT's Microbial Food research initiative and aims to design AI-guided microbial foods with sustainability and health in mind.

The role blends food science, microbiology, and socio-economic perspectives. The successful candidate will conduct literature reviews, generate omics data analyses, and perform global surveys of traditional fermentation starters,

Qualifications

• Two-year Master’s degree in a relevant discipline.
• Fluent in English, written and spoken.
• Experience with food fermentation and microbiology.
• Familiarity with social science methods and fieldwork.

Responsibilities

• Develop deep interdisciplinary understanding of the field and literature.
• Generate and analyse metagenomic, metabolomic, and toxicological data.
• Plan and conduct a global survey of traditional fermentation starters.
• Analyse survey data with bioinformatics and statistics; visualise findings.
• Publish results and engage with producer collaborators and the public.

Skills

Food fermentation

Microbiology

Interdisciplinary teamwork

Independent work

Proactive problem solving

English proficiency

Education

Master's degree (120 ECTS)

Job description

PhD scholarship in spontaneous solid-state fermentation starters - BRIGHT

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 PhD student in spontaneous solid-state fermentation starters!

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.

This project is a collaboration between the Sustainable Food Innovation Group and the Fermentation Cultures Group at the Biotechnology Research Institute for the Green Transition. The Sustainable Food Innovation Group 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. The Fermentation Cultures Group studies fermented foods as living biocultural systems, investigating the origins, evolution, and interactions of food microorganisms and the genetic and ecological drivers of flavour, texture, and functionality. As we get our new institute BRIGHT and its Microbial Foods mission up and running, we are seeking a PhD student to conduct an interdisciplinary project on spontaneous solid-state fermentation starters to support food science and innovation for sustainability.

The job

• Develop a deep interdisciplinary understanding of the field and relevant literature
• Generate and analyse metagenomic, metabolomic, and toxicological data on spontaneous solid-state fermentation starters produced in-house to understand the related contributions of substrate, leaf inocula, and fermentation conditions on eventual fermented products
• Plan, organise, and conduct a global survey of traditional solid-state fermentation starters, obtaining samples as well as conducting interviews with traditional producers across cultures
• Analyse this global survey data using bioinformatics and statistical analysis for patterns, compare with data generated from the in-house samples and visualise the findings
• Share these results through both academic publications, practical knowledge of use to our producer collaborators, and if of interest more creative forms of public engagement

What we’re looking for

You will have a two-year Master's degree (120 ECTS points) in a relevant discipline or a similar degree with an academic level equivalent to a two-year Master's degree.

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

The ideal candidate will also:

• have experience with food fermentation and microbiology
• have some familiarity with, or at least interest in learning, social science methods and fieldwork
• have basic knowledge about food science, food microbiology, food systems and sustainability issues
• have some experience making fermentations, traditional and/or novel
• be proactive in identifying opportunities and solving problems
• 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

Approval and Enrolment

The scholarship for the PhD degree is subject to academic approval, and the candidate will be enrolled in one of the general degree programmes at DTU. For information about our enrolment requirements and the general planning of the PhD study programme, please see DTU's rules for the PhD education.

Assessment

The assessment of the applicants will be made by Senior Researchers Joshua Evans and Leonie Jahn, the supervisors.

We offer

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. The salary will be agreed upon with the relevant union.

The period of employment is 3 years, full time. Start date 01-01-2027 or according to mutual agreement.

You can read more about career paths at DTU here.

Further information

For additional information about the