The Department of Food Science, Aarhus University (Denmark), invites applications for a 24-month postdoc position to work the physical chemistry of food proteins, in particular their structure formation and changes occurring during processing and digestion. The starting date is September 1, 2025, or subject to mutual agreement.

THE RESEARCH PROJECT

To respond to some of the most critical societal changes of the next decade, we need to redesign our food system, using new food sources or adopting more sustainable processes and novel digital approaches. We are looking for a creative, competent and motivated candidate, who will develop and support projects at the intersection of soft matter physics and food science.
The Postdoc position is part of the Food technology group at the Department of Food Science and may also include teaching and dissemination activities, as well as supervision of students. You are expected to complement and grow your expertise, and to actively participate in attracting funding, and deliver on multiple projects carried out in one of the most dynamic groups in food science at Aarhus University. You will have many opportunities to connect with other research partners, and collaborate with PhD and other post doctoral fellows, in cross-disciplinary collaborations with other research groups both national and international as well as with industrial partners.

QUALIFICATIONS

• A PhD degree in biotechnology/biochemistry/food physics/food science/in vitro digestion and similar
• Documented expertise in using advanced physical techniques on soft matter
• Have a good understanding of advanced analytical techniques
• Advanced knowledge in research design and methods (running extensive experimental studies)
• Familiarity with practices of transparency and open science
• Strong interpersonal and communication skills to effectively collaborate and communicate in academia and to the public at large
• Experience and interest in training and supervising junior scientists
• Efficient at planning and organizing major tasks
• Documented experience in writing research publication and research grants
• Curiosity-driven interest in investigating the structure-function relationships of food biomacromolecules and evaluate the importance of structuring the foods of the future.
• A high level of verbal and written communication in English;
• Practical abilities to carry out experimental research, and excited to develop new experimental setups.
• Demonstrated ability to carry out research independently;
• Good interpersonal skills, the ability to thrive in a diverse, multidisciplinary environment, and the ability to disseminate scientific results;
• Experience in supervising students, teaching and conducting hypothesis-based research of the highest academic standards;
  Candidates who only partially meet this profile are nonetheless encouraged to apply.
  Candidates are not required to speak Danish.

Please refer the Job description for details