Postdoc in Processing and Structuring of Plant-Dairy Hybrid Foods
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.
