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 and biochemistry, bioprocess development, and industrial scale-up to translate laboratory innovations into industrial practice. Duration: 18 months

• Conduct applied research on the metabolism and physiology of non-Saccharomyces yeasts in beer and wine, with particular emphasis 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 with industrial partners from the brewing, wine and biotechnology sectors to translate research into industrial applications

• PhD in (Food)-Biotechnology, Bioprocess Engineering, or on the production of non-alcoholic wine and beer with a focus on non-Saccharomyces yeast
• Experience in aerobic and anaerobic fermentation, bioprocess development, process scale-up and fermentation engineering
• You combine a scientific track record with an entrepreneurial mindset, and you can easily translate science into application
• You can operate bioreactors from the 1L to the 1000L scale and can translate the biochemistry of a single cell to industrial fermentation
• Fluent in English, B2 in either French or German

A dynamic and supportive research environment at HES-SO (Valais) and ETH Zürich. 

• Close collaboration with two exciting food research groups
• Opportunities for professional development and networking
• A chance to contribute to sustainable material and food systems

We look forward to receiving your online application with the following documents:

• PhD certificate
• CV 
• Publication list with a clear statement on own contribution 
• Motivation Letter

Further information about the Food Innovation and Process Design Group and the Food Structure Engineering Group can be found on the respective websites. 

Questions regarding the position should be directed to Kim Mishra, [email protected] (no applications).

Please note that we exclusively accept applications submitted through our online application portal or through the application portal at HES-SO. Applications via email or postal services will not be considered.

We would like to point out that the pre-selection is carried out by the responsible recruiters and not by artificial intelligence.