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Postdoctoral University Assistant in Food Chemistry and Taste GPCRs at the University of Vienna University of Vienna in Austria
Degree Level
Postdoc
Field of study
Molecular Biology
Funding
Fixed-term postdoctoral employment for 72 months / up to six years. Basic salary is EUR 5,014.30 gross 14 times per year, with possible increases based on credited professional experience.
Deadline
Sep 30, 2026
Country
Austria
University
Universität Wien

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About this position
University of Vienna is advertising a postdoctoral University Assistant position at the Faculty of Chemistry, in the research group of Prof. Veronika Somoza at the Institute for Physiological Chemistry. The project sits at the intersection of food chemistry, nutritional science, sensory science, and molecular biology, with a strong emphasis on the bioactivity of food/flavor compounds and the function of taste GPCRs.
The successful candidate will work on molecular mechanisms of G-protein-coupled taste receptors, structure-activity relationships of ligands, and links between sensory phenotypes and physiological endpoints such as satiety signals and cytokine levels. The role also includes designing and conducting animal trials and human clinical studies, supporting grant applications, teaching food chemistry courses, and supervising Bachelor's, Master's, and PhD theses.
Eligibility highlights: a completed PhD (or equivalent research activity) in food chemistry, food science, nutritional science, or a related field; strong experience with analytical instrumentation and molecular biology/cell culture; experience with human studies in sensory science and nutritional physiology; knowledge of receptor biochemistry and taste GPCRs; publication record; teaching experience; and excellent English (German desirable).
Funding: fixed-term postdoctoral employment for 72 months, with a gross salary of EUR 5,014.30 paid 14 times per year, subject to recognition of prior experience.
Deadline: 2026-09-30. Apply through the University of Vienna job portal and include a CV/letter of intent, publication list, research-interest summary, doctoral degree, and reference contacts.
Funding details
Fixed-term postdoctoral employment for 72 months / up to six years. Basic salary is EUR 5,014.30 gross 14 times per year, with possible increases based on credited professional experience.
What's required
Completed PhD degree or equivalent research activity in food chemistry, food science, nutritional science, or a related field with a strong focus on the bioactivity of flavor compounds. Applicants should have comprehensive knowledge of complex analytical instruments and molecular biology techniques including cell culture, proven experience in conducting and advancing human studies in sensory science and nutritional physiology, sound knowledge of taste GPCRs and metabolic networks, a strong publication record in peer-reviewed international journals, strong didactical skills and academic teaching experience (preferably food chemistry), experience supervising doctoral and Master's students, excellent English at C1 level, and German proficiency is desirable.
How to apply
Prepare a scientific CV/letter of intent, publication list, summary of research interests (max. 1 page), doctoral degree, and contact details for reference letter providers. Submit the application via the University of Vienna job portal using the Apply now button.
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