Guillaume Ramstein

Postdoctoral researcher opportunity at Aarhus University in microbial genomics applied to plant-based kefir production . The position sits at the intersection of quantitative genetics , machine learning , bioinformatics , statistics , and food science , with a strong focus on using genomics to improve plant-based food products. The postdoc will work at the Center for Quantitative Genetics and Genomics (QGG) in Aarhus, in close collaboration with the Department of Biological and Chemical Engineering and Clarissa Schwab’s team. The project is part of the planfir project funded by the Novo Nordisk Foundation . Research tasks include analyzing the evolution of bacterial and yeast genomes during fast-track domestication for plant-based kefir production, performing genome sequencing, metagenome analysis, genome-wide association studies, and AI-based sequence analysis. The role is especially relevant for candidates interested in microbial genetics, microbial genomics, computational genomics, and applied food innovation. Eligibility highlights: applicants should hold a PhD in Bioinformatics, Microbial Biology and Genomics, Quantitative Genetics, or a related field. Experience with genomic sequence data processing, metagenomics, association studies, and AI-based sequence analysis is central. Experience with bacterial or yeast genomics is highly desirable, and publication record in peer-reviewed journals is expected. Strong English communication skills and the ability to work in an interdisciplinary team are important. The position is fixed-term for 22 months , expected to start on 1 November 2026 (or as soon as possible). Applications must be submitted by 21 June 2026 via Aarhus University’s recruitment system. Required application materials include a CV, degree certificate, publication list, future research plan, research activity information, and teaching portfolio/verified teaching experience if applicable. Contact persons: Guillaume Ramstein and Clarissa Schwab . The post is based in Aarhus, Denmark .