Post doctoral fellow in food structure and physical chemistry of food Full-time

Post Doctoral Fellow In Food Structure And Physical Chemistry Of Food

The Department of Food Science, Aarhus University (Denmark), invites applications for a 24-month postdoc position to study the structure and function of food proteins in relevant food matrices. The position starting date is 1 May 2026 or immediately thereafter.

To respond to some of the most critical societal changes of the next decade, we need to redesign our food system, using new food sources or adopting more sustainable processes and novel digital approaches. We are looking for a creative, competent and motivated candidate, who will develop and support projects at the intersection of soft matter physics and food science. The Postdoc position is part of the Food technology group at the Department of Food Science 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 in attracting funding, and deliver on multiple 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 post doctoral fellows, in cross-disciplinary collaborations with other research groups both national and international as well as with industrial partners.

Research will be conducted at a newly built 7000 m2 state-of-the-art research facility at the Department of Food Science, Aarhus University (AU FOOD). AU FOOD is in possession of the most advanced analytical research infrastructure, with well-integrated, high-tech prototype facilities. This world-leading infrastructure, will be available to underpin the proposed project (e.g. 2DLC-ESI/Q-ToF MS/MS with ion mobility source, QToF-GC-MS, 600 MHz NMR, twin-screw extruders) and result in an unprecedented cross-disciplinary competence to answer key research questions in biopolymer science.

We offer a unique research experience in an interdisciplinary research project, combining state-of-the-art techniques in extrusion, food structuring and multi-omic data. We also offer a great mentoring experience, a collaborative environment in which the candidate will be able to share across subfields and applications, and a research environment characterized by collaboration, commitment to diversity and inclusion, and success in mentoring.

The place of work is the Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N (Denmark). For further information about the project or the position, please contact the principal investigator and project leader Milena Corredig mc@food.au.dk.

Applications must be received no later than 2 April 2026.