Postdoctoral Fellow – Processing & Structuring of Plant‑Dairy Hybrid Foods

About the role

The Department of Food Science at the University of Copenhagen invites applications for a 1.5‑year postdoctoral fellowship focused on processing and structuring plant‑dairy hybrid foods. The position is part of the BoostDairy project, which aims to valorise dairy side streams by creating novel hybrid products with reduced environmental impact.

Key responsibilities

• Conduct research on process optimisation and structural characterisation of plant‑dairy hybrid matrices.
• Disseminate findings through scientific publications and presentations.
• Teach and supervise MSc and BSc students.
• Collaborate closely with a PhD candidate and industry partners (Arla Foods).
• Participate in the Food Proteins research group within the Ingredient and Dairy Technology section.

Required profile

• PhD degree in food science, dairy technology, bioprocessing or a closely related field.
• Proven ability to conduct independent research projects.
• Documented experience in teaching and supervising undergraduate or graduate students.
• Experience in scientific dissemination and communication.
• Collaborative mindset and excellent English language skills.

Required skills

• Food and bioprocessing unit operations
• Food structure characterization (rheology, microscopy, small‑angle scattering)
• Dairy technology
• Plant‑based food processing
• Design of experiments

What we offer

• Fixed‑term 1.5‑year postdoctoral fellowship funded by the Danish Milk Levy Fund and the Novo Nordisk Foundation.
• Opportunity to work on an interdisciplinary project with industry collaboration.
• Access to state‑of‑the‑art research facilities at the University of Copenhagen.
• Professional development through teaching, supervision, and scientific networking.