Wednesday, March 29, 2017

Two PhD positions in food fermentation


Two PhD positions in food fermentation

Published on
March 23, 2017
Scientific fieldFood
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We are looking for

We are looking for two PhD candidates to study novel dual species fermented dairy foods and formulas with enhanced functionality. The project is focused on optimal co-cultivation of a lactic acid bacteria and bifidobacteria for the production of fermented dairy products and ingredients. The two species each have specific functions in the fermentation process. A systems biology approach will be applied to steer, control and optimize the co-cultivation of selected strains in a dairy-based product. The aims are to characterize and optimize microbial interactions at physiological and molecular level and to understand the signals that trigger the microbial activities which contribute to desired health related properties of the final fermented product/ingredient.

The project is funded in the framework of the national Topsector program Agri & Food and will be carried out in close collaboration with a food company.

We ask

We are looking for candidates holding an MSc. degree in (food) biotechnology, microbiology or food technology and showing a strong interest in microbial physiology, microbial ecology and food fermentation. In addition, candidates with affinity for genome scale modeling approaches and skilled in the use of state-of-the-art genomics and molecular biology techniques to monitor relevant microbial activities are preferred. The candidates should be fluent in written and spoken English, enjoy working on the boundary between fundamental and applied science, and be able to communicate with both academic and industrial partners.

We offer

We offer you a temporary position for a period of 1.5 years with extension of 2.5 years after successful evaluation. Gross salary per month € 2191,- in the first year rising up to €2801,-  per month in the fourth year.
We not only offer a competitive salary but also good (study) leave and a pension of the ABP Pension Fund.

More information

For more information about this position, please contact prof. dr E.J. Smid, personal chair in Food Microbiology, telephone number +31 317482834
For more information about the contractual aspects, please contact R.H.J. van Meegen, HR-advisor, telephone number +31 317485466.
You can apply online at until  28 April 2017

We are

The Laboratory of Food Microbiology at the Wageningen University studies both positive (fermentation) and negative aspects (spoilage pathogens) of micro-organisms in association with food and food products. The knowledge derived from our studies improves the safety and quality of food from primary production to consumption. The Laboratory of Food Microbiology is part of the Agrotechnology & Food Sciences Group of Wageningen UR where fundamental and applied sciences complement each other. As an important international player, we carry out top-level research and work alongside authoritative partners within the international business world as well as the government on “Healthy food in a biobased society”. We have a crucial role in innovations within the market. Entrepreneurship and professionalism are what define us. In short, we are an interesting, international employer of stature.
Wageningen University & Research
Delivering a substantial contribution to the quality of life. That's our focus – each and every day. Within our domain, healthy food and living environment, we search for answers to issues affecting society – such as sustainable food production, climate change and alternative energy. Of course, we don’t do this alone. Every day, 5000 people work on ‘the quality of life’, turning ideas into reality, on a global scale.
Could you be one of these people? We give you the space you need.
For further information about working at Wageningen University & Research, take a look at
Acquisition regarding this vacancy is not appreciated.