Fermentation Scientist

Found in: beBee S DK - 3 weeks ago


København, Denmark Reduced ApS Full time
The position

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. 

Has experience producing flavor active compounds

 We expect our new colleague to have:


A MSc degree within biotechnology, biochemical engineering, microbiology, food science and technology,

7+ years of relevant experience

 And expertise including

Flavor Science

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.

Experience in strain improvement and synthetic biology

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

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.