PhD Scholarship in Food Microbiology and Fermentation Process Science – Bioprotective Cultures in Food Production Norwegian University of Life Sciences in Norway

The Faculty of Chemistry, Biotechnology and Food Science (KBM) at the Norwegian University of Life Sciences (NMBU) is offering a fully funded 3-year PhD position in food microbiology and fermentation process science. This opportunity is linked to the SciFood: Food Quality and Sustainability research group, focusing on the urgent need for solutions in modern food processing that ensure food safety and reduce food waste. The project centers on bioprotective cultures, which are increasingly used in fermented foods to inhibit spoilage organisms and pathogens. However, their performance varies across substrates and processing conditions, and deeper mechanistic knowledge is needed to fully exploit their potential.

The PhD project aims to investigate how food processing modulates the bioprotective performance and functionality of different starter cultures used in food production. The research will combine advanced proteomics, molecular microbiology, food fermentation models, and pilot-scale validation at FoodPilotPlant Norway. Main tasks include characterizing the bioprotective potential of selected bacterial strains in food-relevant substrates, investigating how processing conditions affect bioprotective mechanisms, identifying molecular and regulatory drivers of antimicrobial activity, robustness, and functional stability, and validating enhanced bioprotective performance in pilot-scale fermented food systems. The candidate will also publish results in peer-reviewed journals and present findings at international scientific conferences.

Applicants must meet the requirements for admission to a PhD programme at NMBU, which includes a relevant academic background (master's degree, cand.med.vet. degree, or equivalent) in food science, biotechnology, microbiology, molecular biology, or closely related fields. A strong academic record (GPA B or better; thesis grade B or better) and documented proficiency in English, both written and spoken, are required. Coursework or practical experience in microbiology, molecular biology, or food fermentation is essential. Experience with fermentation, starter cultures, food processing, proteomics, omics data, bioinformatics, food analysis, or microbial physiology is considered advantageous.

The position offers an annual salary of NOK 550,800 (position code 1017 PhD Fellow), with seniority promotion possible. Employment is conducted according to national guidelines for University and Technical College PhD scholars. The successful candidate will enroll in an approved PhD programme and is expected to complete the degree during the period of employment. The Faculty of Chemistry, Biotechnology and Food Science has state-of-the-art infrastructure for research and education, including a biorefinery lab, proteomics platform, fermentation lab, murine facility, and a small-scale pilot plant for food processing.

To apply, candidates must submit an electronic application via the University's Web Recruitment System, including a motivation letter, CV, certified copies of relevant academic diplomas and certificates (with English translation if not in Norwegian or English), documentation of English proficiency, and additional relevant documentation. Applicants from universities outside Norway should provide a diploma supplement or similar document describing their study program and grading system. Applicants invited for interview must present original diplomas and certificates.

For further information about the position, contact Associate Professor Davide Porcellato at [email protected]. More details about the faculty and university can be found at KBM Faculty and NMBU.

Application deadline: 20th April 2026.