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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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healthy food products without harming the environment. The selected candidate will work on an EU-funded project (Sustain-a-Bite) which investigates the potential of fermentation technology for upcycling
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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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these losses. High microbial loads reduce pasteurization safety margins and destabilize fermented products such as yogurt and fresh cheese. Inconsistent starter performance, contamination during handling
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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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the structure and function of microbial communities in Antarctic marine sediments. Fermentative microorganisms play a key role in the initial anaerobic breakdown of organic polymers, supplying substrates
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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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granted based on an interim evaluation and a final evaluation. Candidates who demonstrate particularly outstanding achievements in the interim evaluation may receive tenure at that stage. https
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features of plant‑based food matrices. The work includes the development and optimization of guided fermentation processes through the definition of experimental protocols, established and refined by
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areas include, but are not limited to: Breeding, pathology or entomology of horticultural crops Advanced digital technologies for controlled environment agriculture Microbial fermentation and alternative