R&D Chef: Microbial Foods & Sensory Innovation

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

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.