PhD from traditional fermentation to food innovation - BRIGHT
On-siteKongens Lyngby, Capital Region, Denmark
Job Summary
Lead the scientific progress of a project reviving Scandinavian dairy fermentation using plant-based coagulation, executing experiments on characterizing ferments via metagenomics, metabolomics, and proteomics. Design ethnographic research on traditional practices, develop culinary products, and analyze data through bioinformatics and statistical methods. Publish findings in international journals, present at conferences, and conduct an external research stay at the University of Nairobi. Collaborate across disciplines to map microbial origins and their role in human health, ensuring reproducible documentation and open communication.
Required Qualifications
- PhD degree
- Two-year master's degree (120 ECTS points) or a similar degree with an academic level equivalent to a two-year master's degree
- Hands-on experience in dairy or plant-based dairy fermentation
- Experience or interest in ethnographic research
- Some experience in generating and analysing metagenomic and metabolomic data
- Strong interest in traditional food fermentation, food culture and microbial ecology
- A strong scientific understanding of the field and all relevant literature
- Ability to design and conduct ethnographic and/or historic research on traditional fermentation practice
- Ability to design and execute experiments on characterising the ferments and plant contributions such as metagenomics, metabolomics, rheology, proteomics, enzymatic and MIC assays
- Ability to perform bioinformatic analysis, data integration and statistical analysis
- Ability to visualize results and communicate findings to diverse scientific audiences
- Ability to publish research findings in international journals
- Ability to present work at international conferences and scientific meetings
- Ability to collaborate closely with researchers across disciplines and contribute to an open, collaborative research culture
- Ability to work independently and take ownership of research
- Ability to take a proactive approach to identifying opportunities and solving problems
- Ability to learn quickly and adapt effectively to new methods and challenges
- Strong communication skills, including scientific writing and oral presentations in English
- Ability to work in collaborative and interdisciplinary teams
- Ability to be comfortable in an interdisciplinary environment, where different types of knowledge co-exist
- Ability to be organized, structured, and committed to maintaining high-quality documentation and reproducible research practices
- Ability to be patient, charitable, curious and playful - key qualities for interdisciplinary work
- Ability to work transdisciplinary at the intersection of ethnography, gastronomic craft and microbiology
- Ability to work in a dynamic research environment
- Ability to be excited by the opportunity to work transdisciplinary at the intersection of ethnography, gastronomic craft and microbiology
- Ability to be open to and interested in different cultures
Desired Qualifications
- A strong interest in traditional food fermentation, food culture and microbial ecology
- Ability to work in an interdisciplinary environment, where different types of knowledge co-exist
- Ability to be patient, charitable, curious and playful - key qualities for interdisciplinary work
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