Postdoc in Processing and Structuring of Plant-Dairy Hybrid Foods University of Copenhagen in Denmark

Postdoctoral fellowship in Processing and Structuring of Plant-Dairy Hybrid Foods at the University of Copenhagen, Department of Food Science.

This postdoc is part of the BoostDairy project, a collaboration with Arla Foods amba and Arla Foods Ingredients, and is financed by the Danish Milk Levy Fund and the Novo Nordisk Foundation. The project focuses on valorising dairy industry side streams to develop novel plant-dairy hybrid foods, with emphasis on process optimisation and structure characterisation.

The successful candidate will join the Food Proteins research group in the Ingredient and Dairy Technology section and will work closely with a PhD candidate. Duties include research, dissemination, teaching, and supervision.

Relevant study areas and keywords: food science, food and bioprocessing unit operations, food structure characterisation, rheology, microscopy, small-angle scattering, dairy technology, plant-based foods, design of experiments, materials-oriented food structuring.

Eligibility highlights: a PhD in a related subject area; documented experience in the listed technical areas; ability to conduct research independently; teaching and supervision experience; scientific communication experience; collaborative mindset; excellent English.

Funding and terms: 1.5-year postdoctoral fellowship; salary under the Danish academic staff agreement, with possible salary supplement negotiation.

Application deadline: 31 August 2026, 23:59 GMT+2. The position is available from 1 January 2027 or as soon as possible thereafter.

How to apply: submit the application electronically through the University of Copenhagen job portal. Include the motivation letter, CV, diplomas, research description and plans, scientific poster, teaching portfolio, publication list, relevant reprints, and recommendation letters.