Postdoc in Chemometrics and Flavor Chemistry with focus on plant-based food

at  Kbenhavns Universitet

Department of Food Science is offering a position as postdoc for a period of 3 years commencing 1 January 2025 or as soon as possible thereafter to be employed at the Department of Food Science at the University of Copenhagen. The position is a combination of analytical chemistry and data analytical. It will be in collaboration with associate professor Åsmund Rinnan in the Chemometrics Research Group (data analytics), industrial partner Mette Skau Mikkelsen from Foss A/S (spectroscopy) and assistant professor Sylvester Holt (chromatography and mass spectrometry) in the Section of Food Design and Consumer Behavior. For more information about the Chemometrics Research Group, visit: To learn about the Future Consumer Lab, which houses the aroma chemistry analytical and sensory resources, visit: https://futureconsumerlab.ku.dk/.
The position is part of HyCheese, (https://food.ku.dk/english/news/2024/hycheese/). HyCheese is a project funded by AgriFoodTure (https://agrifoodture.com/projects/hycheese/), and the goal is stated as follows:
The overall goal of HyCheese is to create technological approaches and know-how to accelerate the development of a new generation of sustainable and affordable hybrid hard cheeses containing 40 to 80% plant proteins. We will combine food formulation, gastronomic science, cheese-making knowledge and new approaches to plant and cheese processing to produce tasty and appealing cheeses based on Nordic raw materials.
Partners: Københavns Universitet, DTU, Syddansk Universitet, Spora, KMC, Chr. Hansen, Novozymes, Foss Analytical, Arla, Thise
The successful candidate will start with the focus on analytical chemistry relating to functionality and flavor of plant-based- and dairy raw materials and hybrid cheeses. Specifically, the candidate will be translating spectroscopic signals from near infrared (NIR) and infrared (IR) spectroscopy into informative attributes describing the functionality. It will furthermore be ample possibility of combining these measurements with other analytical measurements that collaborators in the project will perform. The candidate is expected to do a certain amount of lab work including sample preparations and spectroscopic measurements, aroma extraction, including operating GC-MS and PTR-MS mass spectrometers, and is expected to be working approximately 67% at University of Copenhagen and 33% at Foss Analytical A/S. It is central that the candidate is skilled in data analysis and data interpretation.

The ideal candidate has the following competences and skills:

• PhD in chemometrics, flavor chemistry, spectroscopy, food science or an equivalent.
• Expertise in advanced multivariate data analysis.
• Knowledge of IR and NIR spectroscopy
• Knowledge of gas chromatography and mass spectrometry.
• Good communication and collaborative skills for working across disciplines.
• Experience in coding/ scripting e.g. in MATLAB and/ or R.
• Knowledge about and interest in e.g. plant-based food ingredients, emulsion systems or cheese processing.
• Ability to work independently and deliver results within deadlines.

The postdoc’s duties will primarily include research within novel plant-based food systems, multivariate data analysis and spectroscopy, including obligations with regard to publication/scientific communication and research-based teaching. To a limited extent this may also include performance of other duties.
Further information on the Department is linked at www.food.ku.dk.
Inquiries about the position can be made to assoc. prof. Åsmund Rinnan, e-mail: aar@food.ku.dk or assist. prof. Sylvester Holt, e-mail: sylvester.holt@food.ku.dk. Mette Skau Mikkelsen from Foss Analytical A/S will be the main collaborator, while Professor Lilia Ahrné is the PI of the project.
The University wishes our staff to reflect the diversity of society and thus welcomes applications from all qualified candidates regardless of personal background.

Please refer the Job description for details