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postdoctoral fellow to contribute to research investigating the use of fermentation technologies to convert ice cream by-products into food-grade antimicrobials and ethanol. You will apply your understanding
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-products through fermentation. The aim is to enhance functional, nutritional, and sensory properties for health-focused food products. Engaging with Food Technologists and Flavor Chemists, you will
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alternative proteins, including emerging processing and production technologies such as precision fermentation and gene editing, to identify regulatory gaps, overlaps and inconsistencies, and to develop
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techniques, including cold extrusion, lamination, and natural tenderisation strategies (e.g. enzyme treatment, solid-state fermentation), to create fibrous, meat‑like structures that replicate bite, chewiness
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engineering, and fermentation strategies. The successful candidate will play a crucial role in advancing the project towards a lab-scale demonstration of an integrated CO2-to-chemicals process. Key
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%). Development of biopolymers including: A. Fermentation in a bioreactor and B. Using the microorganism Cupriavidus necator; 2) Characterization of materials (namely using Universal Mechanical Testing Machine
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strategies (e.g. enzyme treatment, solid-state fermentation), to create fibrous, meat‑like structures that replicate bite, chewiness, and elasticity. Translate scalable solutions from upstream processing (e.g
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biopolymer systems, particularly in plant‑ and fungal‑derived proteins. Demonstrated experience with food processing technologies, including thermal and non‑thermal treatments, fermentation, extrusion
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platform aromatics from C2 building blocks using engineered microbial strains, pathway engineering, and fermentation strategies. The successful candidate will play a crucial role in advancing the project
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: acidogenic fermentation, microbial culture selection, PHA accumulation, and extraction/purification and characterization of the produced PHA. Fellowship duration: The fellowship will last for 6 months