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biomanufacturing! We are seeking a creative and motivated Postdoc to lead gas fermentation experiments in two collaboration projects with local and global partners. ABOUT THE LAB ValgepeaLab , established in 2019
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well within our interdisciplinary project. What are we looking for? We are looking for a person who can work at the interface of microbial fermentation technology and real-time data analytics, so that we
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Will you be part of shaping the future of fermented plant-based foods? Do you want to explore how consumers respond to novel plant-based food innovations and how consumer insights can inform product
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process conditions, composition, structure and functionality of milk and whey proteins, and how these affect the quality, texture, stability and nutritional value of fermented dairy products. The work
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, and how these affect the quality, texture, stability and nutritional value of fermented dairy products. The work includes process development and characterisation of raw materials and intermediate
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, exams, and assignments. Research projects are supported by three different USDA grants: In vitro fermentation and gut microbiome analyses of different varieties and food preparation of quinoa breeding
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engineering, and other related fields are encouraged to apply. The successful candidate will work in an interdisciplinary and collaborative team, on research projects focused on precision fermentation
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to study their health effects. Short-chain fatty acids represent small molecules derived from gut fermentation of dietary fiber and proteins, which have physiological effects or relevance to health
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environments; and (2) amino acid fermentation requires the balancing of oxidative and reductive half-reactions, with Stickland metabolism partitioned among community members rather than encoded and expressed
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that underpin fibre fermentation in the chicken gut. You will also take the lead on constructing in silico models of microbial communities, work that could ultimately paving the way for future targeted probiotic