Postdoctoral Job in Food Biotechnology; Biotechnology of non-Saccharomyces Yeast at ETH, Switzerland
The ETH Zurich and HES-SO Valais have opened applications for an exciting Postdoctoral Researcher in Biotechnology of non-Saccharomyces Yeast. This full-time, fixed-term research position offers an outstanding opportunity for scientists interested in biotechnology, food innovation, fermentation engineering, and sustainable beverage production.
The successful candidate will contribute to cutting-edge research aimed at developing non-alcoholic beer and wine without using dealcoholization technologies, an area that is rapidly growing within the global food and beverage industry. The appointment is offered for 18 months and is based in Lausanne, Switzerland.
About ETH Zurich
ETH Zurich is recognized as one of the world’s leading universities in science and technology. With a community of more than 30,000 students and researchers representing over 120 countries, the university is internationally known for:
- World-class education
- Innovative scientific research
- Technology transfer
- Global collaboration
- Excellence in engineering and biotechnology
Its mission focuses on developing practical solutions for today’s global scientific and environmental challenges.
Why You Should Apply
This postdoctoral position is an excellent opportunity for researchers who want to contribute to the future of sustainable food production.
You’ll have the chance to:
- Work with internationally respected scientists
- Advance innovative fermentation technologies
- Collaborate with industry leaders
- Publish impactful research
- Gain industrial biotechnology experience
- Build an international academic network
For scientists specializing in fermentation, biotechnology, food engineering, or yeast research, this role offers an ideal platform for career advancement.
About the Research Project
This interdisciplinary research project brings together two internationally recognized research groups:
- Food Innovation and Process Design Group at HES-SO Valais, led by Professor Mishra
- Food Structure Engineering Group at ETH Zurich, led by Professor Rühs
Together, these research teams are exploring innovative fermentation technologies using non-Saccharomyces yeast to naturally produce non-alcoholic beer and wine.
Instead of removing alcohol after fermentation, the project focuses on developing fermentation methods that produce beverages with little or no alcohol from the beginning. This approach has the potential to improve flavor quality while reducing processing steps and energy consumption.
The project combines expertise in:
- Yeast biotechnology
- Food biochemistry
- Fermentation science
- Bioprocess engineering
- Industrial process scale-up
- Sustainable food production
Researchers will work closely with academic experts and industry partners to transform laboratory discoveries into commercially viable production methods.
Position Overview
| Position | Postdoctoral Researcher |
|---|---|
| Employment Type | Full-time (100%) |
| Contract | Fixed-term |
| Duration | 18 Months |
| Location | Lausanne, Switzerland |
| Research Area | Biotechnology, Fermentation Engineering, Food Science |
| Institution | ETH Zurich & HES-SO Valais |
Key Responsibilities
The selected researcher will play an important role throughout the research and development process.
Primary responsibilities include:
Conduct Applied Research
Investigate the metabolism and physiology of non-Saccharomyces yeast strains used in beer and wine production. Particular attention will be given to respiratory metabolism and fermentation pathways that minimize alcohol formation.
Study Yeast Biochemistry
Analyze how respiratory metabolism influences:
- Aroma development
- Flavor compounds
- Mouthfeel
- Overall sensory quality of beer and wine
The research aims to improve the organoleptic properties of naturally produced non-alcoholic beverages.
Develop Fermentation Processes
Design and optimize fermentation systems that can move successfully from:
- Laboratory experiments
- Pilot-scale production
- Industrial manufacturing
The successful candidate will help bridge the gap between academic research and commercial application.
Collaborate with Industry
Work alongside companies involved in:
- Brewing
- Winemaking
- Biotechnology
- Food innovation
The collaboration ensures that research outcomes address real industrial challenges while supporting sustainable production methods.
Required Qualifications
Applicants should possess a strong academic background and practical biotechnology experience.
Candidates should have:
- A PhD in Food Biotechnology, Biotechnology, Bioprocess Engineering, or a closely related discipline
- Research experience involving non-Saccharomyces yeast or non-alcoholic beer and wine production
- Practical expertise in aerobic and anaerobic fermentation
- Experience with fermentation engineering and process optimization
- Knowledge of industrial bioprocess scale-up
Technical Skills
Ideal candidates should be comfortable working with fermentation equipment across multiple production scales.
Experience with bioreactors ranging from:
- 1-liter laboratory systems
- Pilot-scale fermenters
- Industrial bioreactors up to 1000 liters
Applicants should also understand how cellular metabolism translates into industrial fermentation performance.
Language Requirements
Candidates must demonstrate:
- Fluency in English
- At least B2-level proficiency in either French or German
Strong communication skills are important because the role involves collaboration across multiple research groups and industry partners.
What Makes This Position Unique?
This postdoctoral opportunity offers more than laboratory research.
Researchers will gain experience in:
- Translational biotechnology
- Industrial collaboration
- Sustainable food innovation
- Technology commercialization
- Process engineering
- International academic partnerships
This combination makes the position highly valuable for researchers planning careers in academia, biotechnology companies, or the food and beverage industry.
Research Environment
The successful candidate will join a collaborative research environment shared between HES-SO Valais and ETH Zurich.
Benefits include:
- Access to internationally recognized research facilities
- Collaboration with leading food scientists
- Professional networking opportunities
- Career development support
- Exposure to industrial research partnerships
- Participation in sustainable food innovation projects
Commitment to Diversity and Sustainability
ETH Zurich promotes an inclusive research culture that values diversity, equal opportunity, and respect for all staff and students. The university also places sustainability at the center of its research mission by supporting projects that contribute to climate-neutral technologies and environmentally responsible innovation. Applicants from diverse backgrounds are encouraged to apply.
Required Application Documents
Applicants should prepare the following documents before submitting their online application:
- PhD certificate
- Updated Curriculum Vitae (CV)
- Publication list with a clear description of personal contributions
- Motivation letter
Incomplete applications may not be considered.
Important Application Information
Applications are accepted only through the official online application portals of ETH Zurich or HES-SO.
Applications submitted via: Email or Postal mail will not be considered. Candidates with questions about the position may contact: Kim Mishra Email: kim.mishra@hevs.ch
Please note that this email address is intended only for inquiries regarding the position and not for submitting applications.
Frequently Asked Questions (FAQs)
1. Where is this postdoctoral position located?
The position is based in Lausanne, Switzerland, through a collaboration between HES-SO Valais and ETH Zurich.
2. What is the duration of the contract?
The appointment is offered on a fixed-term basis for 18 months.
3. Is this a full-time position?
Yes. This is a 100% full-time postdoctoral research position.
4. What research area does this position focus on?
The research focuses on non-Saccharomyces yeast biotechnology, fermentation engineering, and sustainable production of naturally non-alcoholic beer and wine.
5. What qualifications are required?
Applicants should hold a PhD in Biotechnology, Food Biotechnology, Bioprocess Engineering, or a related field, along with experience in fermentation processes and yeast biotechnology.
6. What language skills are required?
Candidates must be fluent in English and have at least B2 proficiency in either French or German.
7. What documents are required for the application?
Applicants should submit:
- PhD certificate
- Updated CV
- Publication list with contribution statement
- Motivation letter
8. Can applications be submitted by email?
No. Applications are accepted only through the official online application portals.
9. Is industrial collaboration part of the project?
Yes. Researchers will work closely with partners from the brewing, wine, and biotechnology industries to help translate research findings into practical applications.
10. Who is this position best suited for?
This opportunity is ideal for researchers interested in biotechnology, food science, fermentation engineering, yeast metabolism, sustainable beverage production, and industrial biotechnology.
Discover more from Agristok
Subscribe to get the latest posts sent to your email.