The food we need must be the food we crave!
Spora is a global food research centre, born out of the two star Michelin Restaurant Alchemist. We are grounded in gastronomical and scientific experimentation. We are dedicated to the pursuit of delicious innovation that can positively impact the lives of millions. We strive to make the food we need to the food that we crave.
Join us in creating the future of food
We believe that science, gastronomy, and purpose can come together to change the world through food. In this role, you will be part of a curious, committed and impact driven R&D team working at the intersection of biochemistry, biotechnology and food solutions.
We’re exploring how underutilized resources can be upcycled, how novel proteins can be transformed into desirable textures and flavours, and how food can become more nutritionally powerful, planet-friendly, and sensorially extraordinary.
What you’ll be working on:
You will be hands-on in the lab, at the bench, and in collaboration with our food scientists, biochemists, and R&D chefs – building the next generation of food innovations.
· Design and run experiments to characterize nutritional profiles, analyse protein and amino acid content,
and generate meaningful data to guide food design
· Optimize fermentation and enzymatic treatment protocols to unlock flavour, texture, and nutritional
performance
· Coordinate external laboratory work (e.g., general nutritional content, amino acid profiles, heavy metals,
mycotoxins, microbiological testing, shelf-life analysis)
· Ensure that all new food concepts meet relevant regulatory and nutritional requirements
· Contribute to digestibility studies and interpret results to refine formulations
· Document and translate complex analytical insights into clear, actionable knowledge for our
development teams
· Collaborate across functions to troubleshoot, co-create, and improve food prototypes
· Support ongoing innovation by generating robust datasets and sharing your insights in internal and
external forums
We imagine you bring:
· A background in Food Science, Biochemistry, Biotechnology or related field (MSc or PhD)
· Hands-on experience in nutritional analysis, fermentation/enzymatic processes and protein chemistry
and analysis eg. using the Dumas method.
· A solid understanding of food safety, microbial stability, and regulatory compliance
· Experience working with food-grade microbes, enzymatic treatments, and protein-rich raw materials
· A data-driven approach and the ability to connect analytical results with product development
outcomes
· A collaborative mindset – you enjoy working with people from diverse backgrounds and disciplines to
shape new solutions
· A curiosity about how food works – from molecular function to culinary application
· A drive to create real impact through your scientific work
What we offer:
We’re a company grounded in collaboration, creativity, and care – for each other, for our partners, and for the planet. When you join us, you become part of a multidisciplinary team committed to shaping a healthier, more resilient food system.
We offer:
· An open and vibrant R&D environment where science meets gastronomy
· Strong cross-functional collaboration with chefs, scientists, and innovators
· A purpose-driven culture with room to explore, create, and lead
· A competitive compensation package including:
o Health insurance
o Pension scheme
o 6 weeks of vacation from day one – growing to 7 weeks within the first couple of years
· Opportunities for growth, learning, and create external impact
Are you ready to use your expertise to help transform food as we know it?
Apply now and become part of a team that’s building a better, tastier, and more sustainable future.
Application:
Application deadline is June 20th.
Please submit application and cv to info@spora.dk.
For questions about the position please reach out to CSO of Spora, Mads Bjørnvad at info@spora.dk, and for further information about Spora please visit www.spora.dk.