We are looking for a highly curious and motivated scientist that is enthusiastic about food flavor and the application of dynamic aroma analysis to start a research position at the Food Science Department at the University of Copenhagen. The main objective of the position is to lead the analytical flavor chemistry analysis with the objective to deeper understand the properties of Nordic crops and their application in a fermentation process (see more at https://matrfoods.com/). The project, Craveable Fungi Futures, is a collaboration between MATR Foods, KU FOOD, and DTU Biosustain, and is funded by The Plant-Based Food Grant Denmark (Plantefonden).

The starting date is 1 September 2025 or as soon as possible thereafter. The position is for 18 months.

The roles will involve laboratory work, including:

• Performing flavor chemistry analysis using in-house instrumentation (PTR-ToF-MS and GC-MS), with subsequent data analysis in R and MATLAB. The goal is to identify and quantify flavor-active compounds through both targeted and untargeted methods.
• Actively contributing to a working group focused on developing and implementing a pipeline for dynamic aroma release measurements in the lab using PTR-ToF-MS, specifically during frying of a plant-based meat alternative. This includes setting up the corresponding data processing workflow.
• Conducting sensory analysis experiments in collaboration with the sensory group at the Section of Food Design and Consumer Behavior.
• Assisting in the day-to-day organization, operation, and maintenance of the IONICON x2 6000 PTR-ToF-MS in the laboratory.

The postdoctoral fellow will actively contribute to and present research at international conferences, project progress and consortium meetings, in addition to regular research group meetings and bi-weekly flavor chemistry group meetings.

Our group and research- and what do we offer?

The selected postdoctoral fellow will be a part of the Sensory Science and Consumer Behavior group in the Section of Food Design and Consumer Behavior. Our research facilities include modern sensory and flavor chemistry laboratories, which are part of the Future Consumer Lab (https://futureconsumerlab.ku.dk/).

Currently, the section offers an ambitious, open, supportive, and collaborative environment. Our research group covers topics ranging from chemometrics, flavor chemistry of food products, and sensory impact to the influence of external factors on the senses. As a member of the section and our research group, you will have the opportunity to participate in an international and social work environment, engaging in research discussions relevant to the field.

The group is a part of the Department of Food Science, Faculty of SCIENCE, University of Copenhagen. We are conveniently located close to the center of Copenhagen at the Frederiksberg Campus.

Your profile

The optimal candidate applying for this position has a proven track record in Chemistry and Food Science, has demonstrated an ability to work independently in the laboratory, and is able to meet deadlines.

Essential experience and skills:

• You have a PhD in a topic related to chemistry, and/or shown considerable achievements in the field.
• You embrace technological challenges and have computer scripting skills.
• You have a background related to Food Science, or practical experience that has given you insight into food processing, preparation, and/or formulation.
• Excellent English skills, written and spoken.
• Good dissemination skills for internal talks, consortium meetings, and external community via conferences and publications.

Practical experience with the following techniques is favored but not a necessity:

• Flavor chemistry
• Sensory analysis, although this is secondary compared to the core skills.

The University wishes our staff to reflect the diversity of society and thus welcomes applications from all qualified candidates regardless of personal background.

Place of employment

You will be part of the Department of Food Science at the University of Copenhagen, working under the guidance of Principal Investigator Tenure-track Assistant Professor Sylvester Holt.

Terms of employment

The standard for weekly working hours is 37 hours per week.

Plantefonden is providing funding for the project.

Foreign and Danish applicants may be eligible for tax reductions if they hold a PhD degree and have not lived in Denmark for the last 10 years.

Application procedure

The application, in English, must be submitted electronically by clicking SØG STILLINGEN (APPLY NOW) below.

The application must include:

• Letters of support from at least two former supervisors or relevant R&D managers familiar with your work.
• Curriculum vitae with full publication list
• Diplomas (Master and PhD degree or equivalent)

The deadline for applications is 9 June 2025, 23:59 CET.

After the expiry of the deadline for applications, the authorized recruitment manager selects applicants for assessment on the advice of the Interview Committee.

You can read about the recruitment process at http://employment.ku.dk/faculty/recruitment-process/.

We aim to have interviews in week 26.