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

About the role

The Department of Food Science at the University of Copenhagen seeks a 1.5‑year postdoctoral fellow to lead research on processing and structuring of plant‑dairy hybrid foods within the BoostDairy project.

Key responsibilities

• Design and execute experiments to optimise processing of plant‑dairy hybrid matrices.
• Characterise food structure using rheology, microscopy, small‑angle scattering and related techniques.
• Collaborate closely with a PhD candidate and industry partners (Arla Foods) on project deliverables.
• Disseminate findings through scientific publications, conferences and internal reports.
• Teach and supervise MSc/BSc students in relevant laboratory courses.

Required profile

• PhD in food science, food engineering, dairy technology or a closely related discipline.
• Proven ability to conduct independent research projects.
• Documented experience in teaching and supervising undergraduate or graduate students.
• Track record of scientific communication and publication.
• Strong collaborative mindset and excellent English proficiency.

Required skills

• Food and bioprocessing unit operations.
• Food structure characterisation (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 within the Food Proteins research group and collaborate with industry leaders.
• Access to state‑of‑the‑art food processing and analytical facilities in Copenhagen.