The University of Applied Sciences and Arts Western Switzerland Valais (HES-SO Valais-Wallis) has over 2,800 students. Through research and innovation, it contributes to economic and social development and job creation. The new Energypolis campus, home to the School of Engineering, EPFL and modern start-ups, is an innovative ecosystem for education and research. Why not come and join us?

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HES-SO Valais-Wallis educates more than 2,800 students and contributes, through research, to innovation, economic and social development as well as job creation. Its School of Engineering, located on the new Energypolis Campus, shares its premises with EPFL and cutting-edge start-ups. It is a true innovation ecosystem, combining education and research. Join us!

Postdoctoral Researcher (100%)

The Food Innovation and Process Design group at HES-SO Valais led by Prof. Mishra and the Food Structure Engineering group at ETH Zürich led by Prof. Rühs are jointly advancing how non-alcoholic beer and wine can be made without dealcoholisation using non-Saccharomyces yeast. The successful candidate will join an interdisciplinary research team developing novel fermentation technologies for the sustainable production of non-alcoholic beer and wine. The project combines yeast biotechnology and biochemistry, bioprocess development, and industrial scale-up to translate laboratory innovations into industrial practice.

Your mission

• Conduct applied research on the metabolism and physiology of non-Saccharomyces yeasts in beer and wine, with particular emphasis on respiratory metabolism and non-alcoholic fermentations.

• Investigate the biochemistry of respiratory metabolism in yeasts and its influence on wine and beer organoleptic quality.

• Develop, optimise and scale biotechnological fermentation processes from laboratory to pilot and industrial scale.

• Collaborate with industrial partners from the brewing, wine and biotechnology sectors to translate research into industrial applications.

Your profile

• PhD in (Food)-Biotechnology, Bioprocess Engineering, or on the production of non-alcoholic wine and beer with a focus on non-Saccharomyces yeast.

• Experience in aerobic and anaerobic fermentation, bioprocess development, process scale-up and fermentation engineering.

• You combine a scientific track record with an entrepreneurial mindset, and you can easily translate science into application.

• You can operate bioreactors from the 1L to the 1000L scale and can translate the biochemistry of a single cell to industrial fermentation.

• Fluent in English, B2 in either French or German.

Employment 100%

Place of work Sion

Starting date 1 September / 1 October 2026

For further information please contact Kim Mishra, kim.mishra(a)hevs.ch.

Please submit your complete application documents (CV, motivation letter, diplomas and certificates) by 9 August 2026 by clicking on the Apply button. Only online applications will be considered.

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Postdoctoral Assistant (100%)

The Food Innovation and Process Design group at HES-SO Valais-Wallis, led by Prof. Mishra, and the Food Structure Engineering group at ETH Zurich, led by Prof. Rühs, are jointly conducting a research project aiming to design new fermentation technologies based on non-Saccharomyces yeasts for sustainable production of non-alcoholic beers and wines, without a dealcoholisation step. The successful candidate will join an interdisciplinary research team. The project combines expertise in yeast biotechnology and biochemistry, bioprocess development, and industrial scale-up to transform scientific advances obtained in the laboratory into concrete applications for industry.

Your mission

• Conduct applied research on the metabolism and physiology of non-Saccharomyces yeasts in beer and wine fermentation processes, with particular emphasis on respiratory metabolism and non-alcoholic fermentations.

• Study the biochemical mechanisms of respiratory metabolism in yeasts and their influence on the organoleptic properties of wine and beer.

• Develop, optimise and scale biotechnological fermentation processes from laboratory to pilot and industrial scales.

• Collaborate with industrial partners from the brewing, oenological and biotechnological sectors to promote the transfer of research results into concrete industrial applications.
  
  

Your profile

• PhD in (food) biotechnology, bioprocess engineering or a related discipline, specialising in the production of non-alcoholic wines and beers using non-Saccharomyces yeasts.

• Proven experience in aerobic and anaerobic fermentations, bioprocess development, scale-up and fermentation process engineering.

• Strong scientific background combined with an entrepreneurial spirit and proven ability to transform research results into practical applications.

• Experience operating bioreactors from laboratory scale (1 L) to industrial scale (1000 L) and ability to apply cellular biochemistry knowledge for the development of industrial fermentation processes.

• Fluency in English and B2 level in French or German.

Employment rate 100%

Place of work Sion

Starting date September or October 2026

Kim Mishra (kim.mishra(a)hevs.ch) will provide, upon request, all desired information regarding the job description.

We invite you to submit your complete application file (CV, motivation letter, diplomas and work certificates) by clicking on the "Apply" button by 9 August 2026. Only applications submitted online will be considered.