PhD scholarship in spontaneous solid-state fermentation starters - BRIGHT

Danmarks Tekniske Universitet; Ørsted; On-site; DKK 330,000 - 390,000; Full time

Job summary

DTU in Denmark is offering a PhD position focused on spontaneous solid‑state fermentation starters within BRIGHT’s Microbial Food research programme. The project brings together the Sustainable Food Innovation Group and the Fermentation Cultures Group to design AI‑powered frameworks targeting consumer acceptance, health, sustainability and scalability.

You will work on metagenomic/metabolomic data, conduct a global survey of traditional starters, and contribute to safety and regulatory

Qualifications

• Master’s degree or equivalent academic level in a relevant discipline.
• Fluent in spoken and written English; proficient IT literacy.

Responsibilities

• Develop interdisciplinary understanding of spontaneous solid‑state fermentation starters.
• Generate and analyse metagenomic, metabolomic, and toxicological data.
• Plan and conduct a global survey of traditional solid‑state fermentation starters with samples and interviews.
• Analyse survey data with bioinformatics and statistics; compare with in‑house data.
• Disseminate findings through publications and practical knowledge sharing.

Skills

Fermentation experience

Microbiology knowledge

Interdisciplinary collaboration

Proactive problem solver

Education

Master’s degree (120 ECTS) in a relevant discipline

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 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, characterising more than 500 prototypes through multi‑omics, sensory analysis, life‑cycle assessment and safety testing. Predictive models for flavour, 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

As our PhD student in spontaneous solid‑state fermentation starters, you will:

• 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 recognised 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 characterised 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.

Further information

For additional information about the position, please contact Group Leader Joshua Evans at [e-mail]

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.

Location

Kgs. Lyngby, Denmark

If you are applying from abroad, you may find useful information on working in Denmark and at DTU at DTU – Moving to Denmark. Furthermore, you have the option of joining our monthly free seminar “PhD relocation to Denmark and startup “Zoom” seminar” for all questions regarding the practical matters of moving to Denmark and working as a PhD at DTU.