Postdoctoral Researcher in Biotechnology of non-Saccharomyces Yeast, ETH Zürich, Switzerland

Summary

The Food Innovation and Process Design group at HES-SO Valais (led by Prof. Mishra) and the Food Structure Engineering group at ETH Zürich (led by Prof. Rühs) are jointly advancing how non-alcoholic beer and wine can be made without dealcoholization using non-Saccharomyces yeast. The successful candidate will join an interdisciplinary research team developing novel fermentation technologies for the sustainable production of non-alcoholic beer and wine. The project combines yeast biotechnology, biochemistry, bioprocess development, and industrial scale-up to translate laboratory innovations into industrial practice.

Postdoctoral Researcher in Biotechnology of non-Saccharomyces Yeast, ETH Zürich, Switzerland

Designation

Postdoctoral Researcher

Job Overview

Research Area

Biotechnology and bioprocess engineering of non-Saccharomyces yeast for sustainable non-alcoholic fermentation.

• Yeast Biotechnology & Biochemistry
• Food Biotechnology & Fermentation Engineering
• Respiratory Metabolism in Non-Saccharomyces Yeasts
• Bioprocess Optimization & Industrial Scale-Up (Sustainable Non-Alcoholic Beverage Production)

Location

Lausanne, Switzerland

Eligibility / Qualification

• Education: PhD in (Food)-Biotechnology, Bioprocess Engineering, or on the production of non-alcoholic wine and beer with a focus on non-Saccharomyces yeast.
• Technical Experience:
  • Proven experience in aerobic and anaerobic fermentation, bioprocess development, process scale-up, and fermentation engineering.
  • Practical capability to operate bioreactors from 1L to 1000L scale and translate single-cell biochemistry into industrial fermentation.
• Mindset: Strong scientific track record combined with an entrepreneurial mindset and the ability to translate research into application.
• Language Requirements:
  • English: Fluent
  • French or German: Minimum B2 level proficiency

Job Description

• Conduct applied research on the metabolism and physiology of non-Saccharomyces yeasts in beer and wine, with a focus on respiratory metabolism and non-alcoholic fermentations.
• Investigate the biochemistry of respiratory metabolism in yeasts and its influence on wine and beer organoleptic quality.
• Develop, optimize, and scale biotechnological fermentation processes from laboratory to pilot and industrial scale.
• Collaborate closely with industrial partners from the brewing, wine, and biotechnology sectors to translate research into practical industrial applications.

How to Apply

Applications must be submitted exclusively through the online portal (e.g., via ETH Zurich’s job portal or HES-SO). Applications via email or postal services will not be considered.

Required Documents:

1. PhD Certificate
2. Curriculum Vitae (CV)
3. Publication List (with a clear statement on your own contribution)
4. Motivation Letter

Note: Pre-selection is carried out directly by responsible recruiters (not by artificial intelligence).

Last Date to Apply

Open until filled (Applications are reviewed as received; early submission is recommended).

Link