About The Role

If you are an ambitious early-career scientist seeking to build a strong foundation at the interface of fungal biology, microscopy, and food innovation, this position offers a unique opportunity within a highly interdisciplinary and inspiring research environment. You will develop advanced expertise in food science, fungal biology, fungal genetics and transcriptomics, alongside state-of-the-art confocal microscopy and hands-on food prototyping.

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.

The project is based in the Fermentation Cultures group at the Biotechnology Research Institute for the Green Transition (BRIGHT) at Denmarks Technical University, 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.

The group and specific project are further embedded in the BRIGHT mission on microbial foods and is closely integrated with multiple research groups across the institute. Frequent interaction, alignment, and collaboration with these groups will be a central part of the work, providing both inspiration and strong opportunities for cross-disciplinary exchange. The project is built in collaboration with DTU Food, ensuring close connection to leading expertise in food science.

The project focuses on uncovering the fundamental biological principles that govern fungal morphology and texture formation. In particular, you will investigate how ecological and genetic factors shape structural traits in fungi, and how these in turn determine functional properties relevant for food perception and liking. This knowledge is crucial, as fungi represent a promising route to naturally texturise plant-based foods without reliance on extensive processing or additives, offering a more sustainable, healthy and resource-efficient alternative for future foods.

Beyond generating fundamental scientific insight into the drivers of fungal morphology and their links to food texture, your work will directly contribute to the rational design of next-generation foods by linking genotype, growth conditions, and macroscopic texture outcomes.

This is a one-year research position, with the potential to be extended into a full PhD project, offering a clear pathway for continued academic development. Within this role, you will not only strengthen your scientific and methodological skill set, but also actively contribute to shaping more sustainable and resilient food systems in a collaborative, enthusiastic research environment.

Responsibilities and qualifications

We are looking for an ambitious and highly motivated candidate who thrives in a fast-paced, interdisciplinary research environment and is eager to contribute to cutting-edge work at the interface of biology, imaging, and food innovation.

Ideally, you bring

Hands-on experience in mycology and working with fungal systems
Practical experience in food science, with a focus on texture analysis (preferred, but not required)
Some experience in genomic and/or transcriptomic data analysis
Some experience with confocal microscopy and advanced imaging techniques
Strong data analysis, visualization, and presentation skills

In addition, you are expected to

Work independently and take ownership of your tasks
Be a strong and structured problem solver with a proactive mindset
Be highly adaptable and a fast learner, comfortable navigating new methods and interdisciplinary challenges
Demonstrate strong communication skills, both written and spoken, in English
Work collaboratively in a team-oriented environment while contributing with initiative and drive
Maintain a high level of motivation and professionalism in an ambitious research environment
Be well-organized and capable of documenting your work thoroughly and reproducibly

This position is intended for individuals who are eager to grow in an ambitious research setting where curiosity, initiative, and scientific rigor are essential.

As a formal qualification, you must have a master’s degree in engineering 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 Confederation of Professional Associations. The allowance will be agreed upon with the relevant union.

The period of employment is 1 year. Starting date will be the 01-01-2027 (or based on 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)
One 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.