Postdoc in High-Throughput Sensory Science - BRIGHT

Danmarks Tekniske Universitet; Ørsted; On-site; DKK 420,000 - 520,000; Full time

Job summary

DTU invites applications for a Postdoc in High-Throughput Sensory Science to develop large-scale methods for microbial foods and consumer acceptance. You will work with BRIGHT and KU FOOD, and supervise student projects.

The role emphasizes method development, project management, and collaboration in an interdisciplinary setting at DTU in Denmark.

Qualifications

• PhD in sensory science or closely related area.
• Excellent organisational and project management skills.
• Fluent in written and spoken English.

Responsibilities

• Design, plan, and execute a large-scale multi-year sensory analysis experiment.
• Coordinate planning and service of a large number of food samples with the R&D Chef.
• Develop and liaise with a network of Danish cultural institutions for scale.
• Supervise BSc and MSc student projects.

Skills

PhD in sensory science

Project management

English language proficiency

Education

PhD in sensory science or related area

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 Postdoc in High-Throughput Sensory Science!

This project is a collaboration between the Sustainable Food Innovation Group at the Biotechnology Research Institute for the Green Transition (BRIGHT) and the Section for Design and Consumer Behaviour at the University of Copenhagen Department of Food Science. 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. The Section for Design and Consumer Behaviour at KU FOOD works with integrated approaches to food design, innovation, and sensory, acceptance, and behaviour studies with various groups of consumers. As we get our new institute BRIGHT and its Microbial Foods mission up and running, we are seeking a Postdoc in High‑Throughput Sensory Science to develop novel large‑scale sensory analysis methodologies and use them to generate sensory and consumer acceptance data on microbial food prototypes for sustainability.

The job

As our Postdoc in High‑Throughput Sensory Science, you will:

• Take charge of designing, planning, and executing a large‑scale multi‑year sensory analysis experiment on novel microbial food prototypes. The goal is to generate sufficient data to create a predictive model for consumer acceptance of microbial foods, indexing willingness to try and to buy with liking, sensory descriptors, emotions, and other relevant dimensions
• Work closely with the R&D Chef to coordinate the smooth planning, preparation, and service of a large number and amount of food samples
• Help develop, coordinate, and liaise with a network of large Danish cultural institutions for conducting the sensory analyses at scale
• Supervise relevant BSc and MSc student projects

What we’re looking for

You will have a PhD in sensory science or a closely related area (e.g., consumer behaviour, experimental psychology, food innovation, etc.). Existing postdoctoral training is an asset but not a requirement.

You will have excellent organisational and project management skills and enjoy developing new methods.

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

The ideal candidate will also:

• have experience with method development within sensory and consumer research
• have experience with citizen science and working with large‑scale datasets
• have basic knowledge about food science, food microbiology, 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

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 terms of employment

The appointment will be based on the collective agreement with the Danish Confederation of Professional Associations. In addition, supplements can be negotiated in accordance with DTU’s salary structure for scientific staff: www.inside.dtu.dk/en/human-resources/during-employment/salary/salary-structures.

This is a full‑time position, for a period of 2 years. 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 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.

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.

Sustainable Food Innovation Group
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.

Section for Design and Consumer Behaviour (KU FOOD)
The Section for Design and Consumer Behaviour, Department of Food Science, University of Copenhagen, works with integrated approaches to food design, innovation, and various groups of consumers and consumer responses. The group consists of scientists with cross‑disciplinary approaches and backgrounds from natural sciences and technology as well as in sensory and behavioural sciences.

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.

Location

Kgs. Lyngby, Denmark

Apply Before

2026-09-27T21:59:00+00:00