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Postdoc in food biotechnology

Department of Food Science, Section of Food Analytics and Biotechnology, invites applicants for a postdoc in food biotechnology with the aim to address the enzymatic pathways involved in the formation of small peptides (?-glutamyl derivatives) with savpoury taste enhancing properties. The position is for 30 months, with start 1 September 2022 or as soon as possible thereafter.

The Project

The vision of the PROFERMENT project is to build the scientific foundation for future development of a new category of proteinaceous, plant-based foods as clean-label alternatives for meat consumption. Using solid-state fermentation, the proteins in legumes and cereals will be nutritionally optimized and appealing structures and flavours created.

By 2050, about 50% more food is needed to feed the world. Increasing the amount of plant based foods in the diet and thereby reducing meat consumption is one way to secure sufficient food availability in the future and at the same time combat climate change. One-third of global arable land is now being used to grow feed for livestock production and the calories used by feeding the animals could theoretically feed 4 billion people more.

Solid-state fermentation, the gentle and natural method used in PROFERMENT combining Bacillus bacteria and selected types of moulds, will be explored in-depth to provide new knowledge on how to improve protein digestibility and quality of plant foods, build filamentous structures and generate desirable flavours. Yellow peas and oats are the main plant food models used, both are primarily used for animal feed and have a relatively high protein content.

A major challenge of proteinaceous plant-based foods, as new food alternatives, is to deliver high palatability to consumers. Foods derived from animal origin possess unique savoury flavours and tangible textures, which originate from muscle tissues, enzymatic processes and thermal treatment during food preparation. Fresh plants and seeds do not possess such savoury dimensions and their textures need significant modification to become attractive alternatives for consumers.

The post doc duties will be to address the enzymatic pathways involved in the formation of small peptides (?-glutamyl derivatives) with savoury taste enhancing and enriching properties that are expressed by fungal and Bacillus strains used in solid-state fermentation.

Specific tasks for the postdoc position:

  • Monitor the development of ?-glutamyl peptides during fermentation
  • Identification of key enzymes in the generation ?-glytamyl peptides during fermentation
  • Evaluate the influence of the growth media on the gerneration of ?-glytamyl peptides
  • Sensory investigation of the inpact of the ?-glytamyl peptides
Required qualifications:

  • A PhD degree in biology, biochemistry, molecular biology or biotechnology.
  • Documented experience with targeted LC-MS analysis for ?-glytamyl peptides
  • Practical experience with enzyme kinetics
  • Pratical experience with fermentation
  • Experience with sensory evaluation of kokumi
Key selection criteria:

  • Professional qualifications relevant for the position.
  • Publications.
  • Relevant work experience.
  • Language skills.
  • Creative thinking.
Further information on the Department is linked at http://www.science.ku.dk/english/about-the-faculty/organisation/. Inquiries about the position can be made to Associate Professor René Lametsch (rla@food.ku.dk)

The University wishes our staff to reflect the diversity of society and thus welcomes applications from all qualified candidates regardless of personal background.

Terms of employment

The position is covered by the Memorandum on Job Structure for Academic Staff.

Terms of appointment and payment accord to the agreement between the Ministry of Finance and The Danish Confederation of Professional Associations on Academics in the State.

The starting salary is currently up to DKK 442,247 including annual supplement (+ pension up to DKK 75,624). Negotiation for salary supplement is possible.

The application, in English, must be submitted electronically by clicking APPLY NOW below.

Please include

  • Curriculum vitae
  • Diplomas (Master and PhD degree or equivalent)
  • Research plan – description of current and future research plans
  • Complete publication list
  • Separate reprints of 3 particularly relevant papers
The deadline for applications is 20 May 2022, 23:59 GMT +1.

After the expiry of the deadline for applications, the authorized recruitment manager selects applicants for assessment on the advice of the Interview Committee.

You can read about the recruitment process at http://employment.ku.dk/faculty/recruitment-process/.

Interviews will be held in week 23.

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Postdoc in food biotechnology

Department of Food Science, Section of Food Analytics and Biotechnology, invites applicants for a postdoc in food biotechnology with the aim to address the enzymatic pathways involved in the formation of small peptides (?-glutamyl derivatives) with savpoury taste enhancing properties. The position is for 30 months, with start 1 September 2022 or as soon as possible thereafter.

The Project

The vision of the PROFERMENT project is to build the scientific foundation for future development of a new category of proteinaceous, plant-based foods as clean-label alternatives for meat consumption. Using solid-state fermentation, the proteins in legumes and cereals will be nutritionally optimized and appealing structures and flavours created.

By 2050, about 50% more food is needed to feed the world. Increasing the amount of plant based foods in the diet and thereby reducing meat consumption is one way to secure sufficient food availability in the future and at the same time combat climate change. One-third of global arable land is now being used to grow feed for livestock production and the calories used by feeding the animals could theoretically feed 4 billion people more.

Solid-state fermentation, the gentle and natural method used in PROFERMENT combining Bacillus bacteria and selected types of moulds, will be explored in-depth to provide new knowledge on how to improve protein digestibility and quality of plant foods, build filamentous structures and generate desirable flavours. Yellow peas and oats are the main plant food models used, both are primarily used for animal feed and have a relatively high protein content.

A major challenge of proteinaceous plant-based foods, as new food alternatives, is to deliver high palatability to consumers. Foods derived from animal origin possess unique savoury flavours and tangible textures, which originate from muscle tissues, enzymatic processes and thermal treatment during food preparation. Fresh plants and seeds do not possess such savoury dimensions and their textures need significant modification to become attractive alternatives for consumers.

The post doc duties will be to address the enzymatic pathways involved in the formation of small peptides (?-glutamyl derivatives) with savoury taste enhancing and enriching properties that are expressed by fungal and Bacillus strains used in solid-state fermentation.

Specific tasks for the postdoc position:

  • Monitor the development of ?-glutamyl peptides during fermentation
  • Identification of key enzymes in the generation ?-glytamyl peptides during fermentation
  • Evaluate the influence of the growth media on the gerneration of ?-glytamyl peptides
  • Sensory investigation of the inpact of the ?-glytamyl peptides
Required qualifications:

  • A PhD degree in biology, biochemistry, molecular biology or biotechnology.
  • Documented experience with targeted LC-MS analysis for ?-glytamyl peptides
  • Practical experience with enzyme kinetics
  • Pratical experience with fermentation
  • Experience with sensory evaluation of kokumi
Key selection criteria:

  • Professional qualifications relevant for the position.
  • Publications.
  • Relevant work experience.
  • Language skills.
  • Creative thinking.
Further information on the Department is linked at http://www.science.ku.dk/english/about-the-faculty/organisation/. Inquiries about the position can be made to Associate Professor René Lametsch (rla@food.ku.dk)

The University wishes our staff to reflect the diversity of society and thus welcomes applications from all qualified candidates regardless of personal background.

Terms of employment

The position is covered by the Memorandum on Job Structure for Academic Staff.

Terms of appointment and payment accord to the agreement between the Ministry of Finance and The Danish Confederation of Professional Associations on Academics in the State.

The starting salary is currently up to DKK 442,247 including annual supplement (+ pension up to DKK 75,624). Negotiation for salary supplement is possible.

The application, in English, must be submitted electronically by clicking APPLY NOW below.

Please include

  • Curriculum vitae
  • Diplomas (Master and PhD degree or equivalent)
  • Research plan – description of current and future research plans
  • Complete publication list
  • Separate reprints of 3 particularly relevant papers
The deadline for applications is 20 May 2022, 23:59 GMT +1.

After the expiry of the deadline for applications, the authorized recruitment manager selects applicants for assessment on the advice of the Interview Committee.

You can read about the recruitment process at http://employment.ku.dk/faculty/recruitment-process/.

Interviews will be held in week 23.

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Postdoc position in cryo-electron microscopy in th...

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