Postdoctoral Researcher in Biotechnology of non-Saccharomyces Yeast ETH Zürich is well known for its excellent education, ground-breaking fundamental research and for implementing its results directly into practice.
The Food Innovation and Process Design group at HES-SO Valais led by Prof. Mishra and the Food Structure Engineering group at ETH Zürich led by Prof. Rühs are jointly advancing how non-alcoholic beer and wine can be made without dealcoholization using non-Saccharomyces yeast. The successful candidate will join an interdisciplinary research team developing novel fermentation technologies for the sustainable production of non-alcoholic beer and wine. The project combines yeast biotechnology and biochemistry, bioprocess development, and industrial scale-up to translate laboratory innovations into industrial practice. Duration: 18 months
Conduct applied research on the metabolism and physiology of non-Saccharomyces yeasts in beer and wine, with particular emphasis on respiratory metabolism and non-alcoholic fermentations
Investigate the biochemistry of respiratory metabolism in yeasts and its influence on wine and beer organoleptic quality
Develop, optimize and scale biotechnological fermentation processes from laboratory to pilot and industrial scale
Collaborate with industrial partners from the brewing, wine and biotechnology sectors to translate research into industrial applications
Profile
PhD in (Food)-Biotechnology, Bioprocess Engineering, or on the production of non-alcoholic wine and beer with a focus on non-Saccharomyces yeast
Experience in aerobic and anaerobic fermentation, bioprocess development, process scale-up and fermentation engineering
You combine a scientific track record with an entrepreneurial mindset, and you can easily translate science into application
You can operate bioreactors from the 1L to the 1000L scale and can translate the biochemistry of a single cell to industrial fermentation
Fluent in English, B2 in either French or German
We offer A dynamic and supportive research environment at HES-SO Valais and ETH Zürich.
Close collaboration with two exciting food research groups
Opportunities for professional development and networking
A chance to contribute to sustainable material and food systems
In line with our values, ETH Zurich encourages an inclusive culture. We promote equality of opportunity, value diversity and nurture a working and learning environment in which the rights and dignity of all our staff and students are respected. Visit our Equal Opportunities and Diversity website to find out how we ensure a fair and open environment that allows everyone to grow and flourish. Sustainability is a core value for us – we are consistently working towards a climate-neutral future.
We look forward to receiving your online application with the following documents:
PhD certificate
CV
Publication list with a clear statement on own contribution
Questions regarding the position should be directed to Kim Mishra, kim.mishra@hevs.ch (no applications).
#J-18808-Ljbffr
The Food Innovation and Process Design group at HES-SO Valais led by Prof. Mishra and the Food Structure Engineering group at ETH Zürich led by Prof. Rühs are jointly advancing how non-alcoholic beer and wine can be made without dealcoholization using non-Saccharomyces yeast. The successful candidate will join an interdisciplinary research team developing novel fermentation technologies for the sustainable production of non-alcoholic beer and wine. The project combines yeast biotechnology and biochemistry, bioprocess development, and industrial scale-up to translate laboratory innovations into industrial practice. Duration: 18 months
Conduct applied research on the metabolism and physiology of non-Saccharomyces yeasts in beer and wine, with particular emphasis on respiratory metabolism and non-alcoholic fermentations
Investigate the biochemistry of respiratory metabolism in yeasts and its influence on wine and beer organoleptic quality
Develop, optimize and scale biotechnological fermentation processes from laboratory to pilot and industrial scale
Collaborate with industrial partners from the brewing, wine and biotechnology sectors to translate research into industrial applications
Profile
PhD in (Food)-Biotechnology, Bioprocess Engineering, or on the production of non-alcoholic wine and beer with a focus on non-Saccharomyces yeast
Experience in aerobic and anaerobic fermentation, bioprocess development, process scale-up and fermentation engineering
You combine a scientific track record with an entrepreneurial mindset, and you can easily translate science into application
You can operate bioreactors from the 1L to the 1000L scale and can translate the biochemistry of a single cell to industrial fermentation
Fluent in English, B2 in either French or German
We offer A dynamic and supportive research environment at HES-SO Valais and ETH Zürich.
Close collaboration with two exciting food research groups
Opportunities for professional development and networking
A chance to contribute to sustainable material and food systems
In line with our values, ETH Zurich encourages an inclusive culture. We promote equality of opportunity, value diversity and nurture a working and learning environment in which the rights and dignity of all our staff and students are respected. Visit our Equal Opportunities and Diversity website to find out how we ensure a fair and open environment that allows everyone to grow and flourish. Sustainability is a core value for us – we are consistently working towards a climate-neutral future.
We look forward to receiving your online application with the following documents:
PhD certificate
CV
Publication list with a clear statement on own contribution
Questions regarding the position should be directed to Kim Mishra, kim.mishra@hevs.ch (no applications).
#J-18808-Ljbffr
Postdoctoral Researcher in Biotechnology of non-Saccharomyces Yeast Arbeitgeber: Karlstad University
Die AG Ferrari bietet eine inspirierende Forschungsumgebung, in der Sie an der molekularen Physiologie der Photosynthese arbeiten können. Unser internationales Team ist hochmotiviert und fördert eine offene, kollaborative Arbeitskultur, die Raum für persönliche und berufliche Weiterentwicklung bietet. Mit einem Arbeitsplatz im malerischen Botanischen Garten München-Nymphenburg profitieren Sie von modernen Laboren und einer Vielzahl an Ressourcen, um Ihre Forschungsergebnisse in renommierten Fachzeitschriften zu veröffentlichen und auf nationalen sowie internationalen Konferenzen zu präsentieren.
