Innovative and precision food fermentation

Italian Ministry of Education, University and Research; Italia; In loco; EUR 42.000 - 64.000; Tempo pieno

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Descrizione del lavoro

Libera Università di Bolzano seeks a researcher to lead projects on fermentation processes for valorization and recycling of food by-products. You will organize lab use, select starter cultures, model microbiomes, and optimize fermentation protocols, contributing to product development with biogenic compounds.

You will characterize products across microbiological, biochemical, nutritional, and sensory dimensions, assessing potential microorganisms for ingredients and supplements.

Competenze

• Experience in laboratory organization and management, including facility scheduling and sample handling.
• Knowledge of starter cultures based on metabolic/technological properties.
• Familiarity with fermentation process optimization and product development.

Mansioni

• Manage and support innovative fermentation processes for valorization of by-products.
• Organize laboratory use, select starter cultures, model microbiomes, and optimize protocols.
• Characterize products microbiologically, biochemically, nutritionally and sensorily.

Descrizione del lavoro

Organisation/Company Libera Università di Bolzano Research Field Agricultural sciences Biological sciences Researcher Profile Recognised Researcher (R2) Leading Researcher (R4) First Stage Researcher (R1) Established Researcher (R3) Application Deadline 20 Oct 2026 - 12:00 (UTC) Country Italy Type of Contract Other Job Status Other Offer Starting Date 1 Jan 1970 Is the job funded through the EU Research Framework Programme? Not funded by a EU programme Is the Job related to staff position within a Research Infrastructure? No

Offer Description

Management and support of innovative fermentation processes aimed at the valorization and recycling of food by-products, the use of alternative raw materials, and the development of products and processes with high nutritional value. Activities include the organization and management of laboratory use, the selection of starter cultures based on metabolic and technological properties, microbiome modelling, and the optimization of fermentation protocols. Responsibilities also include the microbiological, biochemical, nutritional, and sensory characterization of products; the assessment of the potential of lactic acid bacteria, yeasts, and other microorganisms for the development of ingredients and supplements enriched in biogenic compounds; chemical analyses by HPLC and GCMS; cultivation, isolation, sequencing, and data processing... (see call)