Postdoctoral Researcher (100%) Assistant ou assistante postdoc (100%)
Core
Conduct applied research on non-Saccharomyces yeast metabolism and physiology to develop novel fermentation technologies for sustainable non-alcoholic beer and wine production.
Role type
Postdoctoral Researcher (Food Biotechnology)
Builds
Novel fermentation processes and industrial-scale biotechnological solutions for the brewing and wine industries
Domain
Food Science, Biotechnology, Biochemistry
Required skills
Yeast biotechnology, Bioprocess development, Fermentation engineering, Process scale-up, Bioreactor operation (1L to 1000L), Biochemistry of respiratory metabolism
Preferred skills
Entrepreneurial mindset, Industrial collaboration experience
Technologies
Bioreactors, Fermentation systems
Responsibilities
Conduct applied research on yeast metabolism and physiology, Investigate biochemistry of respiratory metabolism, Develop and optimize fermentation processes from lab to industrial scale, Collaborate with industrial partners to translate research into applications