About The Role

This position is a part of BRIGHT's mission- oriented Microbial Food research programme (“referred to as Mission 2”), which aims to build an AI-powered framework for the rational design of microbial foods that meet four targets: consumer acceptance, health, sustainability and scalability. The first phase focuses on two fungal chassis, Aspergillus and Yarrowia, characterizing more than 500 prototypes through multi-omics, sensory analysis, life-cycle assessment and safety testing. Predictive models for flavor, texture, nutrition and process scale-up are trained iteratively through active learning. The scientific scope spans strain engineering, adaptive laboratory evolution, solid- and liquid-state fermentation, sensory and consumer research, and pre-clinical and clinical evaluation of safety, bioavailability and cardiometabolic health, in collaboration with national and international partners.

Filamentous fungi growing in solid-state fermentation systems represent a largely untapped resource for sustainable innovation in food, textiles, and biomaterials. Yet, these systems remain poorly understood at the level of structure and function. In liquid cultures, we are beginning to recognize that fungal colonies are not uniform entities, but highly organized systems with spatially distributed “labour,” leading to functional heterogeneity. Whether similar principles govern growth and differentiation in solid-state fermentation, where gradients, surfaces, and microenvironments are far more complex, remains largely unknown, but may be key to understanding variability in flavour, texture, and performance of fermented products.

This project aims to develop a state-of-the-art imaging platform to directly visualize fungal growth in solid substrates using advanced confocal microscopy. Through targeted genetic engineering and fluorescent tagging of key metabolic and developmental processes, we will map how fungal activity is distributed across and within colonies in space and time. By linking this spatial organization to functional outputs, the project will reveal how “division of labour” emerges in filamentous fungi under solid-state conditions and how it drives heterogeneity in fermentation outcomes. Ultimately, this work will provide a mechanistic framework to improve our fundamental understanding of differentiation in fungal mycelium and for controlling and designing fungal processes with unprecedented precision.

The project will be embedded in the Microbial Foods Mission at DTU BRIGHT allowing for substantial collaboration and networking across the Mission and its partners and it will be based in the Fermentation Cultures group at DTU BRIGHT, where we study fermented foods as living biocultural systems at the intersection of microbial life and human culture. Combining microbiology, mycology, ecology, evolution and genomics, we investigate the origins and evolution of food microorganisms, their interactions within fermented food ecosystems, and the genetic and ecological drivers of flavour, texture, and functionality. By using fermented food communities as model systems, we address fundamental questions in ecology and evolution while developing novel starter cultures, fermentation processes, and food innovations that support the green transition and more sustainable, healthy, and resilient food systems.

Responsibilities and qualifications

As a postdoc, you will take a leading role in driving the scientific progress of the project. You will be responsible for planning, designing, and executing experiments, coordinating activities with collaborators within the group as well as external partners, and ensuring the timely progression of the research.

Your responsibilities will include

Deep understanding of the scientific literature on fungal heterogeneity and its ecological meaning
Building a fungal imaging workflow for solid-state fermentation samples and making it accessible to others
Genetic engineering of filamentous fungi
Visualizing results and communicating findings to diverse scientific audiences
Publishing research findings in high-impact international journals
Presenting your work at international conferences and scientific meetings
Collaborating closely with researchers across disciplines and contributing to an open, collaborative research culture

We are looking for a highly motivated and ambitious candidate who thrives in a dynamic research environment and is excited by the opportunity to contribute to both microscopy method development and fundamental mycology as the basis for future innovation.

The ideal candidate has

Hands-on experience in confocal microscopy ideally of fungi (required)
Experience with fungal genetic engineering (preferred)
Experience of cryosectioning or related methods (preferred)
Experience in automated image analysis (preferred)
Experience with DESI or cars imaging (optional)
A strong interest in fungal biology and ecology (required)
Interest in public engagement and science communication (preferred)

In addition, you

Demonstrate a high level of motivation, curiosity, and scientific integrity
Are able to work independently and take ownership of your research
Take a proactive approach to identifying opportunities and solving problems
Learn quickly and adapt effectively to new methods and challenges
Have strong communication skills, including scientific writing and oral presentations in English
Enjoy working in collaborative and interdisciplinary teams
Are organized, structured, and committed to maintaining high-quality documentation and reproducible research practices

This position is particularly suited for candidates who aspire to become independent scientists and are eager to develop a broad and modern research toolkit spanning mycology, genetic engineering and advanced imaging.

As a formal qualification, you must hold a PhD degree (or equivalent).

We offer

DTU is a leading technical university globally recognized for the excellence of its research, education, innovation and scientific advice. We offer a rewarding and challenging job in an international environment. We strive for academic excellence in an environment characterized by collegial respect and academic freedom tempered by responsibility.

Salary and terms of employment

The appointment will be based on the collective agreement with the Danish Confederation of Professional Associations. In addition, supplements can be negotiated in accordance with DTU’s salary structure for scientific staff: www.inside.dtu.dk/en/human-resources/during-employment/salary/salary-structures .

The period of employment is 2 years. Start date 01-01-2027 or according to mutual agreement.

You can read more about career paths at DTU here .

Further information

Further information please contact group leader and senior researcher Leonie Johanna Jahn at [email hidden]

You can read more about BRIGHT below, and at www.bright.dtu.dk

If you are applying from abroad, you may find useful information on working in Denmark and at DTU at DTU – Moving to Denmark .

Application procedure

Your complete online application must be submitted no later than 27 September 2026 (23:59 Danish time) .

Applications must be submitted as one PDF file containing all materials to be given consideration. To apply, please open the link "Apply now", fill out the online application form, and attach all your materials in English in one PDF file . The file must include:

Application (cover letter)
CV
Academic Diplomas (MSc/PhD – in English)
List of publications
Two letter of reference, with referee’s email and phone number

Applications received after the deadline will not be considered.

All interested candidates irrespective of age, gender, disability, race, religion or ethnic background are encouraged to apply. As DTU works with research in critical technology, which is subject to special rules for security and export control, open-source background checks may be conducted on qualified candidates for the position.

The Fermentation Cultures group

The Fermentation Cultures group investigates fermented foods as complex microbial ecosystems and as a foundation for developing sustainable foods for the green transition. By combining traditional fermentation practices with ecological and evolutionary perspectives, we draw on both traditional and scientific knowledge to create novel fermented foods and food processes. Our research explores how microbial diversity, genetics, and ecological interactions shape the flavour, texture, functionality, and stability of fermented foods, while also examining the origins of fermentation microorganisms and their co-evolution with human societies and food cultures. Using fermented foods as model systems, we address fundamental questions about microbial ecology, evolution, and host–microbe interactions, including how microbes interact with one another and communicate with humans through the production and perception of flavour.

BRIGHT – The Novo Nordisk Foundation Biotechnology Research Institute for the Green Transition

The Novo Nordisk Foundation Biotechnology Research Institute for the Green Transition (BRIGHT) is a major initiative based at DTU that aims to accelerate the development of biosolutions and strengthen the bio-based economy. BRIGHT serves as a hub for academic and industrial partners working together to unlock the potential of bioproduction. BRIGHT focuses on three main areas: Sustainable materials (Developing bio-based alternatives to fossil-derived materials), Microbial foods (Innovating food production through microbial technologies), and Microorganisms for net-zero agriculture (Creating solutions to reduce greenhouse gas emissions in agriculture). The goal is to develop and scale innovative biosolutions within these areas, ultimately creating sustainable and competitive alternatives to fossil-based products and processes that can make significant contributions to reducing global greenhouse gas emissions.

BRIGHT Mission 2 aims to build an AI-powered framework for the rational design of microbial foods that meet four targets: consumer acceptance, health, sustainability and scalability. The first phase focuses on two fungal chassis, Aspergillus and Yarrowia, characterizing more than 500 prototypes through multi-omics, sensory analysis, life-cycle assessment and safety testing. Predictive models for flavor, texture, nutrition and process scale-up are trained iteratively through active learning. The scientific scope spans strain engineering, adaptive laboratory evolution, solid- and liquid-state fermentation, sensory and consumer research, and pre-clinical and clinical evaluation of safety, bioavailability and cardiometabolic health, in collaboration with national and international partners.

DTU – For the benefit of society since 1829

DTU is one of Europe's leading elite technical universities. Through research and education at an international top level, we create solutions to the major societal challenges of our time and help secure Europe's global leadership in sustainable technological development. Since Hans Christian Ørsted founded DTU almost 200 years ago, our mission has remained the same: We develop and create value through the natural and technical sciences for the benefit of society. DTU has 13,800 students, 1,600 PhD students, and 6,500 employees. We work in an international environment and have an inclusive, stimulating, and informal work culture. DTU has campuses in all parts of Denmark and in Greenland and collaborates with the best universities around the world.