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Fermentation Cultures Research and Development Expert

1 week ago

Copenhagen, Copenhagen, Denmark Chr. Hansen Holding AS Full time
Fermentation Cultures Development Scientist

We're looking for an experienced Development Scientist to join our team in the Combinatorial Microbiology department. As a senior member of this team, you will focus on developing biosolutions for various applications, including fermented dairy products. Your expertise in microbiology, biochemistry, and food science will be essential in designing and optimizing cultures for improved acidification, texture, and flavor.

About the Department:

The Combinatorial Microbiology department plays a vital role in both short and long-term new product development projects. We develop fermentation cultures (biosolutions) for a wide range of applications, including fresh dairy and dairy alternatives, using a combinatorial microbiology approach. Our department is composed of 36 highly skilled scientists and technicians who are distributed in 4 teams with different areas of responsibility.

Your Key Tasks Will Include:

  1. Designing and developing cultures for a wide range of fermented dairy and dairy alternatives products, such as yogurts, as part of our innovative biosolutions portfolio.
  2. Planning, executing, and reporting on experimental work carried out in the laboratory and in development projects in collaboration with technicians and other scientists.
  3. Applying modeling techniques and predictive analytics to identify and tailor functionalities such as improved acidification, texture, and flavor.
  4. Developing and validating high-throughput model systems mimicking various applications, incorporating statistical and computational tools to enhance predictive accuracy.
  5. Supporting and driving the implementation of key competences within Combinatorial Microbiology, integrating data-driven insights and predictive modeling to ensure anchoring in the department.
  6. Contributing to setting strategic objectives and roadmaps for combinatorial microbiology, leveraging predictive models to guide innovation and development priorities.

Requirements:

  1. Master's degree (preferably a Ph.D.) in Microbiology, Biochemistry, Biotechnology, Food Science, or a related field.
  2. Strong background in microbiology and fermentation technology, preferably with experience in fermented dairy products.
  3. Understanding of different food applications, including but not limited to fermented fresh dairy and dairy alternatives.
  4. Experience in data analysis, with experience or interest in programming in R and/or Python to support modeling and predictive analyses.
  5. Experience in Design of Experiments for optimizing experimental designs and achieving data-driven decisions.
  6. Interest in automation and digitalization strategies and how these can facilitate product development, including predictive modeling and analytics.