Fermentation Scientist - Copenhagen, Danmark - REDUCED

Beskrivelse

The position

We are looking for a more-than-ambitious fermentation scientist to join REUCED and support us developing savory food ingredients from upcycled raw materials. Our new colleague should be convinced that the future of food depends on 3 factors: fermentation of plant-based raw materials, flavor and upcycling. You will represent a central figure within our fast growing start-up environment, actively directing the development of new technologies involving liquid state fermentation, commercial enzymes and other bioprocessing technologies.

Our new colleague therefore has

1. Worked with flavor active compound development through liquid state fermentation.
2. Worked with relevant fungal (Aspergillus) or bacterial (Bacillus) microorganisms for the development of food ingredients
3. Performed strain improvement techniques on fungi and/or bacterial strains.
4. Ample analytical skills to understand fermentation process reactions, enzyme kinetics, flavor active compounds and taste modulation effects.

   We expect our new colleague to have:

5. A MSc degree within engineering, biochemistry, biochemical engineering, microbiology, food science and technology,
6. 7+ years of relevant experience

   And expertise including

7. Flavor Science
8. Analytical skills for gas chromatographic systems with several detectors as FID, PFPD, MSD, and MSMS; GCO for characterization of key savory and aroma components and off notes.
9. Experience in strain improvement and synthetic biology
10. Skills to decipher complex flavors, thermal reaction compounds, characterize top notes,
11. Expertise in maillard chemistry, ability to explain mechanisms;
12. Skills to decipher complex flavors, thermal reaction compounds, characterize top notes,
13. Ability to communicate knowledge across disciplines from culinary to commercial and academic.

    Further information about key deliverables and responsibilities will be shared with selected applicants. The position will be based between the University of Copenhagen FOOD department and REDUCED headquarters in Nordhavn.