The Department of Food Science invites applicants for a 3-years Postdoctoral fellowship in Food Chemistry and Bioprocessing. The position is part of the Novo Nordisk Foundation funded project “Functionality-targeted isolation and modification of caseins from precision fermentation biomass (FUNCAS)”. The aim of the project is to identify, understand and predict the relationships between composition, structure and functionality of casein ingredients isolated from precision fermentation biomass and to develop post-process modification strategies to alleviate deficiencies in functionality compared to animal caseins.
The postdoc’s duties will include research and dissemination activities as well as teaching and supervision.
The postdoctoral fellow will be associated to the research group Food Proteins within the section Ingredient and Dairy Technology. Further information on the Department is linked at https://food.ku.dk/english/. Inquiries about the position can be made to Tenure Track Assistant Professor Norbert Raak (nr@food.ku.dk).
The position is open from 01 October 2025 or as soon as possible thereafter.

The candidate should have documented experience within several of the following areas:

• Food and bioprocessing operations
• Analytical chemistry
• Dairy protein chemistry, esp. chemistry of caseins
• Functional properties of food protein ingredients
• Chemometrics
• Design of experiments

In addition, the following qualifications are expected:

• A PhD degree related to the subject area of the position
• Ability to independently conduct research projects
• Documented experience in teaching and supervision of MSc and BSc students
• Documented experience in scientific dissemination and communication
• A collaborative mindset
• Excellent English skills

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