R&D Chef - BRIGHT

Danmarks Tekniske Universitet; Ørsted; On-site; DKK 600,000 - 800,000; Full time

Job summary

DTU is seeking an experienced R&D Chef to lead the production of microbial food prototypes for sensory analysis at Lyngby campus. You will train users, maintain the Food Lab, and collaborate with an interdisciplinary team focused on fermentation, sustainability and the green transition.

The ideal candidate has 5+ years in professional kitchens, English fluency, and willingness to learn. Danish knowledge is a plus, with basic IT skills including Excel.

Qualifications

• Five years of experience in professional kitchens.
• Professional culinary training is an asset, not mandatory.
• Explain educational background and experience in your cover letter.

Responsibilities

• Organise and execute regular production of microbial food prototypes for large-scale sensory analysis.
• Coordinate with Postdoc in High-Throughput Sensory Science to align activities.
• Assist the R&D Chef in daily Food Lab operations: maintenance, procurement, cleaning.
• Train new and current users in Food Lab best practices and safety.
• Support R&D projects around fermentation, upcycling, and umamification for the green transition.
• Pursue own R&D ideas when possible under supervision.

Skills

Communication skills

Organizational skills

Problem-solving

Interpersonal skills

English fluency

Excel (basic IT literacy)

Education

Culinary training (asset)

Tools

Excel

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 R&D Chef!

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.

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 help get our new institute BRIGHT and its Microbial Foods mission up and running, we are seeking an R&D Chef to take charge of producing samples of microbial foods for our large‑scale sensory analysis activities, and support our Head R&D Chef in our Food Lab with daily operations, training new users, and research & development for sustainability.

The job

• Organise and execute the regular production of samples of novel microbial food prototypes to enable our large‑scale sensory analysis activities
• Work closely with our Postdoc in High‑Throughput Sensory Science to together coordinate execution of these activities
• Assist the R&D Chef in daily Food Lab operations: maintenance, procurement, cleaning, etc.
• Train new and ongoing users in Food Lab best practices, basic culinary skills, and safe and effective usage of specialised equipment
• Support the R&D Chef and other users of the Food Lab with their respective R&D projects around fermentation, upcycling, and umamification for the green transition
• Depending on these other tasks, there may also be space for the R&D Chef to pursue their own R&D activities, supervised by the R&D Chef

Our expectations of you

You will have at least five years of experience working in professional kitchens. Professional culinary training is an asset, but not a must. Please elaborate on your educational background and experience in your cover letter.

You will be able to organise and execute the preparation of novel microbial food samples at volume.

You will have excellent communication, organisational, problem‑solving, and interpersonal skills. Part of the role will be about relating to, helping, and training people, most of whom will not have any experience in professional kitchens. So patience, grace, and clear communication skills will be key assets.

You will enjoy learning and taking initiative for your own learning process.

You will be fluent in spoken and written English. Knowing some Danish is a plus but not mandatory.

You will have basic IT literacy, eg. with Excel, online ordering systems, etc.

The ideal candidate will also:

• have experience working with fermentation and live microoganisms
• have experience in culinary R&D and/or fine dining
• have basic knowledge about food science, food microbiology, fermentation, food systems and sustainability issues
• be able to work with others and independently, and to initiate their own learning
• be comfortable in an interdisciplinary environment, where different types of knowledge co‑exists
• be patient, charitable, curious and playful—key qualities for interdisciplinary work

Any academic experience and/or familiarity with academic work and environments will be an asset, but is not required.

What we offer in return

DTU is a leading technical university globally recognised 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). You are employed as academic staff. In addition, supplements can be negotiated in accordance with DTU’s salary structure for academic staff employed in technical‑administrative positions at DTU (AC 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, for a period of two years, 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.

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.

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 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.

BRIGHT – The Novo Nordisk Foundation Biotechnology Research Institute for the Green Transition 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