PhD Scholarship in Biotechnology: Enzyme and Microbial Strategies for Salmon Feed Utilization and Health

The Norwegian University of Life Sciences (NMBU) is offering a three-year PhD scholarship within biotechnology, focusing on developing novel strategies to enhance feed utilization and health in salmon. The position is part of the SalmoPro project, hosted by the Protein Engineering and Proteomics (PEP) group at the Faculty of Chemistry, Biotechnology and Food Science. The main goal is to identify protein- and carbohydrate-degrading enzymes in the salmon digestive system, determine natural microbes or enzymes effective at depolymerizing specific feed ingredients, and develop microbial or enzyme mixtures to improve feed use and support fish health. Biotechnological applications of these enzymes will be explored in collaboration with other projects. The PhD student will utilize (meta)omics techniques, protein purification, and recombinant protein expression to identify and characterize enzymes. The PEP group is large and international, with about 40 members from over 15 countries, including 16 PhD students. The group has access to state-of-the-art facilities for (meta)genomics, (meta)proteomics, and enzymology, and publishes multidisciplinary research in biomass processing, bacterial pathogenicity, microbial ecology, and vaccine development. Collaboration with another PhD student and synergies with adjacent projects in biotechnology, applied microbiology, bioinformatics, fermentation, and fish nutrition are expected. Main tasks include sample preparation from salmon gut contents, mapping digestive enzymes using quantitative proteomics/metaproteomics, production of recombinant enzymes in bacteria or yeast, in-depth characterization of individual enzymes, isolation and cultivation of bacteria from salmon gut, and participation in meetings with research partners and industry. The candidate is expected to publish at least three articles in high-quality international journals and present at international conferences. Applicants must hold (or expect to complete by June 2026) a relevant MSc degree (biotechnology, biochemistry, microbiology), with training in protein chemistry, enzymology, proteomics, microbiology, and/or process biochemistry. Hands-on wet-lab experience with protein purification, recombinant protein production, and/or enzymology is required. Minimum B average grade for MSc courses and thesis. Proficiency in written and oral English is mandatory; proficiency in Norwegian is advantageous. Prioritized skills include experience with carbohydrate active enzymes, proteases, analytical methods, (meta)proteomics, bacterial cultivation, bioinformatics, programming (preferably R), statistical data analysis, and knowledge of salmon physiology. Personal qualities sought include motivation, academic writing ability, creativity, independence, teamwork, and communication skills. The position offers a starting annual salary of NOK 550,800, following national guidelines for University and Technical College PhD scholars. The application deadline is 3rd April 2026. To apply, candidates must submit an online application via the University’s Web Recruitment System, including a motivation letter, CV, certified academic diplomas and transcripts, documentation of English proficiency, and contact details for two references. Applications missing required information will be discarded. For further information, contact Associate Professor Sabina Leanti La Rosa ([email protected]). The Faculty of Chemistry, Biotechnology and Food Science (KBM) at NMBU has about 180 employees, 80 PhD students, and 500 BSc and MSc students, with 11 research groups covering chemistry, biochemistry, microbiology, bioinformatics, food science, and nutrition. KBM offers state-of-the-art infrastructure for research and education, including biorefinery, proteomics, fermentation labs, and more. NMBU is committed to outstanding research, education, communication, and innovation, with a diverse and inclusive working environment. More information about NMBU and KBM can be found at the provided links.