PhD from traditional fermentation to food innovation - BRIGHT

Opportunity summary

Official occupation: ph.d., naturvidenskab og teknik. Employment conditions: Almindelige vilkår. Employer CVR: 30060946. Primary career market: Public Sector, Education & Impact (occupation evidence). Are you fascinated by traditional cultural practices? Do you enjoy making and eating fermented foods? Are you dreaming of contributing to more sustainable, healthy and democratic food systems? Then join us 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.In this specific project we aim to revive a traditional dairy fermentation practice form Scandinavia, where the insect eating plant common butterwort was used to initiate milk coagulation and dairy fermentation1 …

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