Fermentation Scientist

We are looking for a more-than-ambitious fermentation scientist to join REUCED and support us developing savory food ingredients from upcycled raw materials. Our new colleague should be convinced that the future of food depends on 3 factors: fermentation of plant-based raw materials, flavor and upcycling. You will represent a central figure within our fast growing start-up environment, actively directing the development of new technologies involving liquid state fermentation, commercial enzymes and other bioprocessing technologies.

 Our new colleague therefore has

Worked with relevant fungal (Aspergillus) or bacterial (Bacillus) microorganisms for the development of food ingredients

Performed strain improvement techniques on fungi and/or bacterial strains.

A technical expertise within liquid state fermentation processes design.

Ample analytical skills to understand fermentation process reactions, enzyme kinetics, flavor active compounds and taste modulation effects. 

 We expect our new colleague to have:

 A PhD/Postdoc degree within biochemistry, bio-engineering, organic/analytical/food chemistry, biotechnology, microbiology, chemical engineering or

5+ years of relevant experience

 And expertise including

Analytical skills for gas chromatographic systems with several detectors as FID, PFPD, MSD, and MSMS; GCO for characterization of key savory and aroma components and off notes.

Protein metabolism knowledge

Experience in strain improvement and synthetic biology

Degree of hydrolysis assays

Expertise in maillard chemistry, ability to explain mechanisms;

Skills to decipher complex flavors, thermal reaction compounds, characterize top notes,

Ability to communicate knowledge across disciplines from culinary to commercial and academic.

Further information about key deliverables and responsibilities will be shared with selected applicants. The position will be based between the University of Copenhagen FOOD department and REDUCED headquarters in Nordhavn.