PhD Scholarship in Microbial Food Scaling in Denmark
Location: Kgs. Lyngby, Denmark
University: Technical University of Denmark (DTU)
Position: PhD Student in Microbial Food Scaling
Job ID: 8015
Employment: Full-time, 3 years
Start Date: 1 January 2027 or by mutual agreement
Application Deadline: 13 September 2026, 23:59 Danish time
Field: Food Systems, Food Science, Sustainability, Biotechnology, Science and Technology Studies
Programme: BRIGHT Mission 2 – Microbial Foods
PhD Scholarship at DTU in Microbial Food Scaling
The Technical University of Denmark (DTU) is offering a PhD scholarship in Microbial Food Scaling in Kgs. Lyngby, Denmark. This interdisciplinary PhD project explores how microbial foods can be successfully developed and scaled while addressing broader questions around sustainability, food systems, resilience, innovation, and food culture.
The position is particularly suited to candidates who are interested in the relationship between food, science, sustainability, technology, and society. Rather than focusing only on technical scale-up, the project will critically examine different meanings and approaches to scale and scalability in contemporary microbial food innovation.
The successful PhD student will investigate how different scaling strategies influence food-system transitions and whether alternative approaches to scale can support greater resilience, diversity, adaptation, and innovation.
About the Microbial Food Scaling Research Project
This PhD project is a collaboration between the Sustainable Food Innovation Group and the Microbial Foods Group at the Biotechnology Research Institute for the Green Transition (BRIGHT). The Sustainable Food Innovation Group works on interconnected food-system challenges including diminishing diversity, inequitable production and distribution, knowledge privatization, nutritional depletion, and lack of flavor or variety. Its research combines product development, culinary research, natural sciences, social sciences, arts, knowledge sharing, and public engagement.
The Microbial Foods Group investigates microbially driven processes within food systems from a planetary health perspective. Its work focuses on integrated and multi-scalar approaches that could help address global food-system and sustainability challenges while reducing the environmental impact of food production.
Together, these groups are seeking a PhD researcher to critically examine the conditions required for the successful scaling of microbial foods and investigate different scaling strategies within contemporary biotechnology and food innovation.
About BRIGHT Mission 2: Microbial Foods
The PhD project is part of BRIGHT Mission 2: Microbial Foods, which aims to build an AI-powered framework for the rational design of microbial foods. The programme focuses on four major targets: consumer acceptance, health, sustainability, and scalability. Its first phase focuses on the fungal chassis Aspergillus and Yarrowia, with more than 500 prototypes being characterized through multi-omics, sensory analysis, life-cycle assessment, and safety testing.
Predictive models for flavor, texture, nutrition, and process scale-up are trained iteratively through active learning. The wider scientific programme includes strain engineering, adaptive laboratory evolution, solid- and liquid-state fermentation, sensory and consumer research, and pre-clinical and clinical evaluation of safety, bioavailability, and cardiometabolic health.
What Will You Research?
As a PhD student in microbial food scaling, you will investigate the different ways that scale, scaling, and scalability are understood and applied within microbial food innovation. The research will go beyond the traditional idea of simply increasing production volume. You will explore the social, technological, economic, environmental, and cultural dimensions of scaling and examine how different approaches may affect the resilience of food systems.
An important part of the project will be understanding how industrial scaling practices have influenced food production and agrobiological diversity. You will consider which food-production practices have become economically or practically unviable because of conventional industrial scaling and whether alternative approaches to microbial food production could create opportunities for continued adaptation and innovation. The project will ultimately explore how greater recognition of different forms of scale and scalability could contribute to green transitions in food systems.
Main Responsibilities
As a PhD student in microbial food scaling, your research responsibilities will include:
- Mapping different types and modes of scale, scaling, and scalability within microbial food innovation.
- Analysing how different scaling approaches relate to resilience.
- Identifying challenges associated with different scaling strategies in food-system research and innovation.
- Examining the sociotechnical imaginaries associated with different approaches to scale.
- Investigating food-production practices and agrobiological diversity affected by industrial “scaling up” approaches.
- Exploring the conditions under which microbial foods at alternative scales could support continued adaptation and innovation.
- Examining how greater attention to multiple forms of scale could support green transitions in food research and innovation.
Eligibility and Academic Requirements
Applicants should have a two-year Master’s degree equivalent to 120 ECTS credits in geography, science and technology studies, food systems, climate science, or a related discipline. Applicants with another relevant qualification may also be considered if their academic background is equivalent to a two-year Master’s degree. Fluency in spoken and written English is required, along with literacy in common IT systems.
Preferred Skills and Experience
The ideal candidate will have a basic understanding of areas such as food science, food microbiology, fermentation, food systems, and sustainability. Some practical experience with fermentation, whether traditional or novel, would also be beneficial. However, the project is strongly interdisciplinary, and candidates should be comfortable working with different forms of knowledge and perspectives.
The successful applicant should be capable of working independently while also contributing effectively to collaborative research. Patience, curiosity, openness, and a willingness to engage constructively with different disciplines are particularly valuable qualities for this project.
Why This PhD Opportunity Is Unique
This PhD scholarship provides an opportunity to study microbial foods from a perspective that goes beyond laboratory research and industrial production. The project asks important questions about how food technologies are scaled, who benefits from different scaling models, what forms of food diversity may be lost through industrialization, and whether alternative production scales can contribute to more resilient and sustainable food systems.
For candidates interested in food-system transformation, sustainability, biotechnology, science and technology studies, or the social dimensions of emerging food technologies, this position offers a distinctive interdisciplinary research environment.
PhD Approval and Enrolment
The PhD scholarship is subject to academic approval. The successful candidate will be enrolled in one of DTU’s general PhD degree programmes.
Assessment
Applications will be assessed by Senior Researcher Joshua Evans, who is the primary supervisor, and Researcher Tiffany Mak, who is the co-supervisor.
Salary and Appointment Terms
The appointment is a full-time position for three years. The expected start date is 1 January 2027, or another date agreed upon by the candidate and DTU. The appointment will be based on the collective agreement with the Danish Confederation of Professional Associations. The applicable allowance will be agreed upon with the relevant union. DTU offers a challenging and rewarding international research environment characterized by academic excellence, collegial respect, academic freedom, and responsibility.
About the Sustainable Food Innovation Group
The Sustainable Food Innovation Group combines culinary research and development with natural sciences, social sciences, and arts to investigate how sustainable foods can become part of future food cultures.
The group works toward a food system that is more sustainable, equitable, transparent, diverse, nourishing, and enjoyable. Its research approach combines innovation, transdisciplinary research, and open knowledge sharing.
About the Microbial Foods Group
The Microbial Foods Group studies fundamental microbial processes within food systems from a planetary health perspective. Its research uses integrated and multi-scalar approaches to address global food-system and sustainability challenges. A central objective is to understand and develop microbial processes that could substantially reduce the environmental impact of current food production systems.
About BRIGHT
The Novo Nordisk Foundation Biotechnology Research Institute for the Green Transition (BRIGHT) is a major initiative based at DTU that aims to accelerate biosolutions and strengthen the bio-based economy. BRIGHT serves as a hub for academic and industrial collaboration and focuses on three major areas: sustainable materials, microbial foods, and microorganisms for net-zero agriculture.
The initiative aims to develop and scale innovative biosolutions that can provide sustainable and competitive alternatives to fossil-based products and processes while contributing to reductions in greenhouse gas emissions.
About the Technical University of Denmark
The Technical University of Denmark (DTU) is one of Europe’s leading technical universities, with a strong focus on research, education, innovation, and scientific advice. DTU was founded by Hans Christian Ørsted and has a long-standing mission to develop knowledge and create value through the natural and technical sciences for the benefit of society.
The university has approximately 13,800 students, 1,600 PhD students, and 6,500 employees. It operates in an international environment and collaborates with leading universities around the world.
International Applicants and Relocation to Denmark
International candidates are encouraged to apply. Applicants moving to Denmark can access DTU’s information and resources about working and living in Denmark. DTU also offers a monthly free seminar on PhD relocation to Denmark, providing information about practical matters related to moving to Denmark and beginning doctoral studies at DTU.
Key Details
| DetailInformation | |
| Position | PhD Student in Microbial Food Scaling |
| Research Topic | Scaling and scalability of microbial foods |
| University | Technical University of Denmark (DTU) |
| Programme | BRIGHT Mission 2 – Microbial Foods |
| Location | Kgs. Lyngby, Denmark |
| Job ID | 8015 |
| Job Category | PhD |
| Employment | Full-time, 3 years |
| Start Date | 1 January 2027 or by mutual agreement |
| Degree Requirement | Two-year Master’s degree / 120 ECTS equivalent |
| Relevant Fields | Geography, Science & Technology Studies, Food Systems, Climate Science |
| Research Areas | Food Systems, Sustainability, Scaling, Biotechnology, Microbial Foods |
| Preferred Experience | Food science, food microbiology, fermentation, sustainability |
| Language Requirement | English |
| Application Format | One PDF file |
| Application Deadline | 13 September 2026, 23:59 Danish time |
| Primary Supervisor | Senior Researcher Joshua Evans |
| Co-Supervisor | Researcher Tiffany Mak |
| Contact | joshuae@dtu.dk |
| Job Location | Søltofts Plads, Building 220, Kgs. Lyngby, 2800, Denmark |
How to Apply
The complete online application must be submitted no later than 13 September 2026 at 23:59 Danish time. Applications must be submitted as one PDF file containing all materials required for consideration.
The application should include:
- A motivation letter or cover letter.
- Curriculum vitae.
- Grade transcripts.
- BSc/MSc diploma in English.
- Official description of the grading scale.
- One letter of reference, including the referee’s email address and telephone number.
- APPLY NOW
Applicants may apply before completing their Master’s degree, but they cannot begin the PhD position until the degree has been obtained. Applications received after the deadline will not be considered.
Application Deadline
13 September 2026 at 23:59 Danish time
Because the deadline is strict, applicants should ensure that their CV, motivation letter, academic documents, and reference letter are prepared and combined into the required single PDF file before submission.
Equal Opportunity and Security Requirements
DTU encourages interested candidates to apply regardless of age, gender, disability, race, religion, or ethnic background. As DTU works with research involving critical technology, certain activities may be subject to special security and export-control requirements. Open-source background checks may therefore be conducted on qualified candidates.
Further Information
For additional information about the position, applicants can contact: Group Leader Joshua Evans
Email: joshuae@dtu.dk
Frequently Asked Questions
What is this PhD scholarship about?
The PhD project investigates how microbial foods can be scaled and what different approaches to scale mean for food systems, resilience, sustainability, diversity, and innovation.
Where is the PhD position located?
The position is based at the Technical University of Denmark (DTU) in Kgs. Lyngby, Denmark.
What academic background is required?
Applicants should have a two-year Master’s degree equivalent to 120 ECTS credits in geography, science and technology studies, food systems, climate science, or a related discipline.
Is a background in biotechnology required?
The posting does not state that a biotechnology degree is mandatory. The project welcomes candidates from interdisciplinary fields including geography, science and technology studies, food systems, climate science, and related disciplines.
Is fermentation experience required?
Fermentation experience is listed as an advantage. Candidates with some experience making traditional or novel fermentations may be particularly well suited to the project.
What will the researcher investigate?
The researcher will examine different forms of scale, scaling, and scalability in microbial food innovation and investigate how these approaches relate to resilience and green transitions.
Will the project examine sustainability?
Yes. Sustainability and food-system transitions are central to the research. The project will explore how alternative approaches to scaling microbial foods could contribute to more sustainable and resilient food systems.
Which groups are collaborating on the project?
The project is a collaboration between the Sustainable Food Innovation Group and the Microbial Foods Group at BRIGHT.
Who will supervise the PhD?
Senior Researcher Joshua Evans is the primary supervisor, while Researcher Tiffany Mak is the co-supervisor.
Can I apply before completing my Master’s degree?
Yes. Applicants may apply before receiving their Master’s degree, but the degree must be obtained before they can begin the PhD position.
How long is the PhD appointment?
The position is a three-year, full-time PhD appointment.
What is the application deadline?
The application deadline is 13 September 2026 at 23:59 Danish time.
What documents are required?
Applicants must submit a motivation letter, CV, academic transcripts, BSc/MSc diploma with official grading-scale information, and one reference letter with the referee’s contact details. All materials must be combined into one PDF file.
Who can I contact for more information?
For further information, contact Group Leader Joshua Evans at joshuae@dtu.dk.
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