PhD Scholarship in Spontaneous Solid-State Fermentation Starters at DTU, Denmark
Are you passionate about food, fermentation, microbiology, sustainability, and food culture? The Technical University of Denmark (DTU) is offering an exciting PhD scholarship in spontaneous solid-state fermentation starters at its Biotechnology Research Institute for the Green Transition (BRIGHT) in Kgs. Lyngby, Denmark. This three-year PhD position is part of BRIGHT’s mission-oriented Microbial Food research programme, which explores how microbial technologies can contribute to healthier, more sustainable, scalable, and appealing food systems. The project combines food science, microbiology, fermentation, genomics, metabolomics, toxicology, bioinformatics, statistics, sustainability, and social science methods.
The successful PhD candidate will investigate spontaneous solid-state fermentation starters and explore how substrates, leaf inocula, and fermentation conditions influence the microorganisms, metabolites, safety, flavour, texture, and functionality of fermented products. The research will also involve a global survey of traditional solid-state fermentation starters and collaboration with traditional producers across different cultures.
PhD Scholarship in Spontaneous Solid-State Fermentation Starters – Key Details
| Detail | Information |
|---|---|
| University | Technical University of Denmark (DTU) |
| Research Institute | BRIGHT – Biotechnology Research Institute for the Green Transition |
| Research Groups | Sustainable Food Innovation Group and Fermentation Cultures Group |
| Position | PhD Student |
| Research Area | Spontaneous solid-state fermentation starters |
| Location | Kgs. Lyngby, Denmark |
| Job Identification | 8016 |
| Job Category | PhD |
| Duration | 3 years |
| Employment | Full-time |
| Start Date | 1 January 2027 or by mutual agreement |
| Degree Requirement | Two-year master’s degree (120 ECTS) or equivalent |
| Application Deadline | 13 September 2026, 23:59 Danish time |
| Application Language | English |
| Application Format | One PDF containing all required documents |
| Workplace | Søltofts Plads, Building 220, Kgs. Lyngby, 2800, Denmark |
| Supervisors | Senior Researchers Joshua Evans and Leonie Jahn |
About the PhD Research Project
The PhD project focuses on spontaneous solid-state fermentation starters, an area with important connections to food microbiology, traditional food production, microbial ecology, flavour development, and sustainable food innovation. You will investigate fermentation starters produced in-house and examine the contributions of different factors, including the substrate, leaf inocula, and fermentation conditions. The research will use advanced analytical approaches to understand the biological and chemical processes associated with these fermentation systems.
The project will generate and analyse metagenomic, metabolomic, and toxicological data. These datasets will help researchers understand microbial communities, metabolites, and potential safety considerations associated with spontaneous solid-state fermentation starters and the resulting fermented products. An important part of the research will also take place outside the laboratory. You will organize a global survey of traditional solid-state fermentation starters, collect samples, and conduct interviews with traditional producers from different cultural contexts. This makes the position particularly interesting for candidates who want to combine laboratory science with fieldwork and food culture research.
What Will the PhD Student Do?
As a PhD student, you will develop a broad interdisciplinary understanding of spontaneous fermentation and relevant scientific literature. You will work across experimental research, data analysis, fieldwork, bioinformatics, and scientific communication. Your responsibilities will include generating and analysing metagenomic, metabolomic, and toxicological data from fermentation starters produced within the research programme. You will use these datasets to investigate how different fermentation inputs and conditions contribute to the characteristics of fermented foods.
You will also plan and conduct a global survey of traditional solid-state fermentation starters. This will involve obtaining samples and communicating with traditional producers across different cultures. The survey data will then be analysed using bioinformatics and statistical methods. You will look for patterns in the global dataset, compare those findings with data from the in-house fermentation experiments, and visualize the results.
The research findings will be shared through academic publications and practical knowledge that can benefit producer collaborators. Depending on your interests, there may also be opportunities to communicate the research through more creative forms of public engagement.
Eligibility and Qualifications
Applicants must hold a two-year master’s degree equivalent to 120 ECTS points in a relevant discipline, or another qualification at an academic level equivalent to a two-year master’s degree. You must be fluent in spoken and written English and have sufficient literacy in common IT systems. The position is interdisciplinary, so DTU is looking for a candidate who is interested in working across different forms of knowledge. Experience in food fermentation and microbiology would be highly relevant, while familiarity with social science methods and fieldwork would be an advantage. Applicants should also have some basic knowledge of food science, food microbiology, food systems, and sustainability challenges. Previous experience making traditional or novel fermentations is valuable.
Skills and Personal Qualities
The successful candidate should be proactive, curious, and willing to identify opportunities and solve problems independently. At the same time, the project requires close collaboration with researchers, traditional producers, and other partners. Because the research combines natural sciences, social sciences, food culture, and creative approaches, applicants should be comfortable in an environment where different types of knowledge coexist.
DTU particularly highlights patience, generosity, curiosity, and playfulness as qualities that support effective interdisciplinary work. These qualities can be important when combining laboratory research with fieldwork, cultural knowledge, and collaborative food innovation.
BRIGHT Mission 2: Microbial Foods
This PhD position is part of BRIGHT’s Microbial Foods research mission, which aims to develop 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 centres on the fungal chassis Aspergillus and Yarrowia, with more than 500 prototypes planned for characterization using multi-omics, sensory analysis, life-cycle assessment, and safety testing.
Researchers will use active learning to iteratively develop predictive models for flavour, texture, nutrition, and process scale-up. The wider scientific programme includes strain engineering, adaptive laboratory evolution, solid-state and liquid-state fermentation, sensory and consumer research, and pre-clinical and clinical evaluation of safety, bioavailability, and cardiometabolic health. This broader research environment gives the PhD candidate an opportunity to contribute to a rapidly developing field that connects microbial biotechnology with sustainable food production.
Sustainable Food Innovation Group
The project is a collaboration between the Sustainable Food Innovation Group and the Fermentation Cultures Group. The Sustainable Food Innovation Group explores food systems challenges such as declining diversity, unequal production and distribution, privatization of knowledge, nutritional depletion, and limited flavour diversity.
The group combines culinary research and development with natural sciences, social sciences, and arts. Its work aims to create food innovations that are sustainable, equitable, transparent, diverse, nourishing, and enjoyable. For this PhD project, the group’s interdisciplinary approach provides an important foundation for connecting scientific fermentation research with food culture, sustainability, producer knowledge, and public engagement.
Fermentation Cultures Group
The Fermentation Cultures Group studies fermented foods as living biocultural systems at the intersection of microbial life and human culture. Its research combines microbiology, mycology, ecology, evolution, and genomics to investigate the origins and evolution of food microorganisms and their interactions within fermented food ecosystems. The group also examines the genetic and ecological factors that influence flavour, texture, and functionality. This makes it particularly relevant to a PhD project focused on understanding both the microbial and cultural dimensions of traditional fermentation starters.
Approval and PhD Enrolment
The PhD scholarship is subject to academic approval. The successful candidate will be enrolled in one of DTU’s general PhD degree programmes. Applicants should review DTU’s official PhD enrolment requirements and information about the structure and planning of the PhD programme before submitting an application.
Assessment of Applicants
Applications will be assessed by Senior Researchers Joshua Evans and Leonie Jahn, who are the supervisors for the project. Applicants should therefore demonstrate a clear connection between their academic background, research experience, interests, and the interdisciplinary objectives of the fermentation research project. Relevant experience in fermentation, microbiology, food science, bioinformatics, data analysis, fieldwork, or sustainability can strengthen an application, particularly when explained clearly in the motivation letter.
Salary and Appointment Terms
The appointment is for three years and is full-time. The expected start date is 1 January 2027, although another starting date may be agreed upon mutually. Employment will be based on the collective agreement with the Danish Confederation of Professional Associations. Salary arrangements will be agreed upon with the relevant union.
Why Study and Research at DTU?
The Technical University of Denmark is an internationally recognized technical university known for research, education, innovation, and scientific advice. DTU offers an international research environment where academic freedom and scientific excellence are combined with collaboration and responsibility. For a PhD researcher working in microbial foods, the university provides an opportunity to engage with interdisciplinary research addressing major challenges in sustainability and biotechnology. The BRIGHT initiative adds another dimension to this environment by connecting academic and industrial partners around the development of biosolutions and a stronger bio-based economy.
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 the development of biosolutions and strengthen the bio-based economy. BRIGHT brings together academic and industrial partners to explore the potential of bioproduction. Its work focuses on three broad areas: sustainable materials, microbial foods, and microorganisms for net-zero agriculture.
The institute 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 global greenhouse gas emissions. For researchers interested in sustainable biotechnology, BRIGHT provides a multidisciplinary setting in which fundamental research can connect with real-world applications.
International Applicants and Moving to Denmark
International applicants are encouraged to apply. DTU provides resources for researchers who are moving to Denmark and offers information about working and living in the country. International candidates can also participate in DTU’s monthly free seminar on PhD relocation to Denmark and startup-related questions. The seminar is designed to answer practical questions about moving to Denmark and beginning a PhD at DTU.
Equal Opportunity and Security Screening
DTU welcomes applications from interested candidates regardless of age, gender, disability, race, religion, or ethnic background. Because DTU conducts research in areas involving critical technology that may be subject to special security and export-control requirements, open-source background checks may be conducted on qualified candidates.
About DTU
DTU is one of Europe’s leading technical universities and has a long-standing mission to create value through research and education in the natural and technical sciences for the benefit of society. The university was founded by Hans Christian Ørsted and has developed into an international research institution with approximately 13,800 students, 1,600 PhD students, and 6,500 employees. DTU operates in an international, inclusive, and stimulating academic environment, with campuses across Denmark and in Greenland. The university also collaborates with leading universities and research organizations around the world.
How to Apply for the PhD Scholarship
Candidates interested in the PhD scholarship in spontaneous solid-state fermentation starters at DTU should prepare their application carefully and submit all required materials in one PDF file through APPLY NOW. Your complete online application must be submitted by 13 September 2026 at 23:59 Danish time. All application materials must be submitted in English as one PDF file. The application must include:
- A motivation letter or cover letter.
- Curriculum vitae (CV).
- Grade transcripts.
- BSc and MSc diplomas in English.
- An official description of the grading scale.
- One letter of reference, including the referee’s email address and telephone number.
- APPLY NOW
You may apply before completing your master’s degree. However, you cannot begin the PhD position until the master’s degree has been awarded. Applications received after the deadline will not be considered. Your motivation letter should explain your interest in fermentation research and demonstrate how your academic background and experience fit the project. If you have experience with microbiology, food science, fermentation, bioinformatics, fieldwork, sustainability, or related research, make these connections clear. The application deadline is 13 September 2026 at 23:59 Danish time. For additional information about the position, applicants can contact Group Leader Joshua Evans at ****joshuae@dtu.dk.
Frequently Asked Questions
What is the PhD scholarship in spontaneous solid-state fermentation starters?
It is a three-year full-time PhD research position at DTU in Denmark. The project investigates spontaneous solid-state fermentation starters using microbiological, genomic, metabolomic, toxicological, statistical, and field research methods.
Where is this PhD position located?
The position is based at DTU in Kgs. Lyngby, Denmark, at Søltofts Plads, Building 220.
What research areas are involved?
The project combines food fermentation, microbiology, food science, genomics, metabolomics, toxicology, bioinformatics, statistics, sustainability, social science methods, and food culture.
What degree is required for the PhD?
Applicants need a two-year master’s degree equivalent to 120 ECTS points in a relevant discipline, or an equivalent academic qualification.
Can I apply before receiving my master’s degree?
Yes. You may apply before completing your master’s degree, but you must receive the degree before starting the PhD position.
What is the duration of the PhD position?
The appointment lasts three years and is full-time.
When does the PhD position start?
The expected start date is 1 January 2027, or another date agreed upon by both parties.
What documents are required?
Applicants must submit a motivation letter, CV, grade transcripts, BSc and MSc diplomas in English with an official grading-scale description, and one reference letter containing the referee’s contact information.
What is the application deadline?
The application deadline is 13 September 2026 at 23:59 Danish time. Late applications will not be considered.
Who will supervise the PhD project?
The assessment will be conducted by Senior Researchers Joshua Evans and Leonie Jahn, who are the supervisors.
Is experience in fermentation required?
Experience with food fermentation and microbiology is highly relevant. Applicants should also have some knowledge of food science, food microbiology, food systems, and sustainability, while previous experience making traditional or novel fermentations is an advantage.
Does the project involve fieldwork?
Yes. A major component involves conducting a global survey of traditional solid-state fermentation starters, collecting samples, and interviewing traditional producers across different cultures.
Is this PhD open to international applicants?
Yes. International candidates are encouraged to apply, and DTU provides relocation information and resources for researchers moving to Denmark.
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