Postdoctoral Researcher in Biotechnology of Non-Saccharomyces Yeast

Postdoctoral Researcher in Biotechnology of Non-Saccharomyces Yeast

100%, Lausanne, fixed-term

The Food Innovation and Process Design group at HES-SO Valais, led by Prof. Mishra, and the Food Structure Engineering group at ETH Zurich, led by Prof. Rühs, are collaboratively pioneering innovative methods to produce non-alcoholic beer and wine without the need for dealcoholization, utilizing non-*Saccharomyces* yeast. The successful candidate will join an interdisciplinary research team dedicated to developing novel fermentation technologies aimed at the sustainable production of non-alcoholic beverages. This project merges yeast biotechnology, biochemistry, bioprocess development, and industrial scale-up to effectively translate laboratory innovations into industrial practices. Duration: 18 months.

Job Description

• Conduct applied research on the metabolism and physiology of non-*Saccharomyces* yeasts in beer and wine, with a specific focus on respiratory metabolism and non-alcoholic fermentations.
• Investigate the biochemistry of respiratory metabolism in yeasts and its impact on the organoleptic qualities of wine and beer.
• Develop, optimize, and scale biotechnological fermentation processes from laboratory to pilot and industrial scales.
• Collaborate with industrial partners in the brewing, wine, and biotechnology sectors to translate research into practical applications.

Profile

• PhD in (Food)-Biotechnology, Bioprocess Engineering, or related fields focusing on the production of non-alcoholic wine and beer with an emphasis on non-*Saccharomyces* yeast.
• Experience in aerobic and anaerobic fermentation, bioprocess development, process scale-up, and fermentation engineering.
• A blend of a strong scientific background with an entrepreneurial mindset, capable of translating scientific findings into practical applications.
• Ability to operate bioreactors ranging from 1L to 1000L and translate the biochemistry of individual cells to industrial fermentation processes.
• Fluency in English, with B2 proficiency in either French or German.

Workplace

The research environment is dynamic and supportive, located at HES-SO (Valais) and ETH Zurich.

We Offer

• Close collaboration with two leading food research groups.
• Opportunities for professional development and networking.
• A chance to contribute to sustainable material and food systems.

We Value Diversity and Sustainability

In line with our values, ETH Zurich promotes an inclusive culture. We advocate for equality of opportunity, value diversity, and nurture a working and learning environment that respects the rights and dignity of all staff and students. Visit our Equal Opportunities and Diversity website to learn how we cultivate a fair and open environment that allows everyone to thrive. Sustainability is a core principle for us as we continuously strive for a climate-neutral future.

Curious? So Are We.

Apply online using the form below. Only applications matching the job profile will be considered.

About ETH Zurich

ETH Zurich is one of the world's leading universities specializing in science and technology. We are acclaimed for our superior education, cutting-edge fundamental research, and the direct application of new knowledge in society. Over 30,000 individuals from more than 120 countries find our university to foster independent thinking and inspire excellence. Centrally located in Europe while forming connections globally, we collaborate to devise solutions for today's and tomorrow's global challenges.