Postdoctoral Researcher in Biotechnology of non-Saccharomyces Yeast

Job description

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 dealcoholization 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. Duration: 18 months

• 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, optimize 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

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

We offer

A dynamic and supportive research environment at HES-SO (Valais) and ETH Zürich. 

• Close collaboration with two exciting food research groups
• Opportunities for professional development and networking
• A chance to contribute to sustainable material and food systems