Postdoc in Food Oral Perception

at  Kbenhavns Universitet

The postdoc position is for 2 years and will be connected to two Novo Nordisk Challenge projects, Proferment and Seedfood, respectively. The postdoc is expected to investigate palatability aspects of plant-based foods with focus on the mechanical properties of fermented seed foods and mouthfeel properties of plant proteins. More specifically the relationship between fungal mycelium growth and sensory texture perception and investigations into new principles for reduction of bitterness and astringency.
The postdoc’s duties will include research within sensory science as well as teaching. The post may also include performance of other duties.
Further information on the Department is linked at https://www.science.ku.dk/english/about-the-faculty/organisation/. Inquiries about the position can be made to Head of Department Anna Haldrup.
The position is open from 1 February 2025 or as soon as possible thereafter.
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