Post doc position – Recombinant caseins and their molecular features Part-time

Post Doc Position – Recombinant Caseins And Their Molecular Features

The Department of Food Science, Aarhus University (Denmark), invites applications for a 22-month postdoc position within protein chemistry of recombinant caseins relative to production from different microbial hosts. In particular molecular and physicochemical properties, including formation of artificial casein micelles, calcium binding of recombinant bovine caseins with and without in vivo introduced post-translational modifications are of interest.

This is a 22-month position from 1 October 2026 or as soon possible thereafter. This is a fixed-term position to end on 31 July 2028.

We are seeking a skilled, motivated, and successful candidate to develop and support this research project at the intersection of recombinant food proteins and their molecular and functional properties. The postdoc position is part of the Food Chemistry group at the Department of Food Science, Aarhus University and may also include teaching and dissemination activities, as well as supervision of students. You are expected to complement and grow your expertise, and to actively participate and deliver on projects carried out in one of the most dynamic groups in food science at Aarhus University. You will have many opportunities to connect with other research partners, and collaborate with PhD and other postdoctoral fellows, in cross-disciplinary collaborations with other research groups, at both national and international levels. The post doc position is part of the Casein Mission project, carried out in collaboration between Aarhus University, Danish Technological University, Chalmers University of Technology and Aachen University.

Applicants must have a PhD degree in chemistry/food chemistry/biotechnology or similar, covering;

• Documented expertise in dairy and protein chemistry, incl understanding of dynamics of casein micelles and the role of posttranslational modifications of casein
• Documented expertise in analyzing milk proteins by advanced analytical techniques, i.e. mass spectrometry
• Documented use of particle size and rheological analyses, as well as more general methods within biochemistry and/or food physical techniques
• Understanding precision fermentation and use of different hosts for the production of food proteins is a plus but not a requirement
• Strong interpersonal and communication skills to effectively collaborate and communicate in academia, with industry and with the public
• Efficient at planning, developing, organizing and execution of major tasks
• Curiosity-driven interest in investigating recombinant food proteins and their properties
• A high level of verbal and written communication in English, science communication skills proven publication record in peer-reviewed scientific journals including first-authored publications in leading international journals
• Experience in supervising students, teaching and conducting hypothesis-driven research of the highest academic standards

The place of work is the Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.

Applications must be received no later than May 28th 2026.