The University of Copenhagen is offering International Postdoctoral Position in Food Oral Perception for the academic session 2025/2026. This position will explore how fermented seed foods and fungal growth affect taste and mouthfeel.
This postdoctoral position is open to applicants worldwide with a PhD in sensory science, food science, or a related field. Candidates should have expertise in sensory analysis, particularly focused on the texture and palatability of food, and a strong interest in plant-based foods, including research on fermented seed foods and fungal mycelium growth.
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( votes)Founded in 1479, the University of Copenhagen is Denmark’s oldest university and one of the oldest in Northern Europe. Located in the capital city, it serves as a prominent public research institution with a strong emphasis on academic excellence and innovation. The university comprises six faculties—Health and Medical Sciences, Humanities, Law, Science, Social Sciences, and Theology—spread across four campuses in Copenhagen.
Application Deadline: 22 November 2024
Brief Description
- University or Organization: University of Copenhagen
- Department: Department of Food Science (FOOD)
- Course Level: Postdoctoral
- Award: Employment position (salary and benefits as per the Ministry of Finance and Danish Confederation of Professional Associations agreement)
- Access Mode: Online application
- Number of Awards: 1
- Nationality: International and domestic students
- The award can be taken in: Denmark
Eligibility
- Eligible Countries: Open to applicants worldwide
- Acceptable Course or Subjects: This postdoctoral position is in sensory science, specifically in Food Oral Perception.
- Admissible Criteria: To be eligible, applicants must meet the following criteria:
- Hold a PhD in sensory science, food science, or a related field.
- Demonstrate expertise in investigating the sensory properties of food, particularly related to mouthfeel and palatability.
- Show experience or strong interest in research involving plant-based foods, fermented seed foods, fungal mycelium growth, and sensory texture perception.
- Ability to contribute to teaching within sensory science.
How to Apply
- Interested applicants must submit their application online by 22 November 2024 at 23:59 GMT +2.
- Required documents include:
- Curriculum vitae
- Diplomas (Master’s and PhD degree)
- Research plan (covering current and future research interests)
- Complete publication list
- Separate reprints of three particularly relevant papers
Please submit applications through the University of Copenhagen’s application portal. For inquiries, contact Wender Bredie at [email protected].
Benefits
- The successful candidate will receive a competitive salary according to the employment agreement with the Danish Confederation of Professional Associations.
- Additional opportunities include teaching and professional development.
- This position offers the chance to contribute to innovative research in plant-based food sensory science within an internationally recognized academic institution.