Beschreibung

This position as a Postdoctoral Researcher in the field of Biotechnology of non-Saccharomyces Yeast offers a unique opportunity within the Food Innovation and Process Design group at HES-SO Valais and the Food Structure Engineering group at ETH Zurich. Over a duration of 18 months, you will engage in pioneering research aiming to develop non-alcoholic beer and wine production techniques without dealcoholization, utilizing non-Saccharomyces yeast.

Missions:

• Conduct applied research on the physiology and metabolism of non-Saccharomyces yeasts, focusing on respiratory metabolism in non-alcoholic fermentations.


• Explore the biochemical aspects of respiratory metabolism in yeast and its impact on the sensory qualities of beer and wine.


• Design, refine, and scale biotechnological fermentation processes from laboratory experiments to pilot and industrial levels.


• Collaborate with industry partners in brewing, wine, and biotechnology sectors to actualize research findings in practical applications.

Profile:

• Possession of a PhD in Food Biotechnology, Bioprocess Engineering, or a related field, with experience in producing non-alcoholic beverages using non-Saccharomyces yeast.


• Proven expertise in aerobic and anaerobic fermentation, process development, and industrial scale-up.


• A scientific background complemented by an entrepreneurial approach, enabling the practical application of scientific concepts.


• Ability to operate bioreactors ranging from 1L to 1000L and effectively relate single-cell biochemistry to large-scale industrial fermentation processes.


• Fluent in English, with a B2 proficiency level in either French or German.

Advantages:

• A collaborative and dynamic research setting at HES-SO (Valais) and ETH Zurich.


• Engagement with two prominent food research groups.


• Professional development and networking opportunities.


• The chance to contribute to advancements in sustainable material and food systems.

Divers:

ETH Zurich promotes a diverse and inclusive work environment, valuing equality and sustainability. We remain committed to creating a respectful atmosphere for all staff and students.