The food we need must be the food we crave!
Spora is a global food research center, born out of Alchemist restaurant, 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 food that we crave.
Passion for gastronomy, science and changing the world through food.
Is what characterizes our open position in Food Microbiology in our R&D team.
Our R&D program currently focuses on three main areas of research:
· Upcycling of side-streams from Agriculture and the Food & Beverage industries.
· Development of delicious and diverse protein sources.
· Creating delicious solutions with the aid of microbial fermentations.
You will join in team collaborations with our food scientists and R&D chefs. We use our gastronomic and scientific techniques to unlock the gastronomical potential of sustainable and available resources into innovative and delicious food solutions. We do this in our internal research as well as in external partner collaborations. By joining our team, you will be engaged in developing new techniques, new solutions and creating groundbreaking knowledge. This will enable delicious food solutions, which can be transformative in creating a sustainable and planetary healthy food system of the future.
You will make a difference by:
· Planning, executing and concluding on experiments in general and with fermentations of plant material, meat, sea food and more.
· Run solid-state and submerged fermentation experiments using bacteria, yeasts and filamentous fungi.
· Participating in internal and external collaborations in using fermentation principles for innovating new dishes/food solutions together with our R&D chefs.
· Generating data and data analysis securing we have extensive data sets about the sensorial analysis, nutrient content, health promoting components etc.
· Participating in publishing and patenting new and impactful discoveries.
· Actively drive and expand our innovation principles, our scientific excellence and a supporting a great teamwork based on a vibrant working environment.
We are looking for skills within these types of competencies and areas of passion:
· Education or relevant experience in the fields of Food Science, Microbiology, Biotechnology, at PhD or Master level.
· Broad experience and hands-on capabilities from field of food science, biotechnology and especially with emphasis on fermented food.
· Experience with submerged bioreactor fermentations, solid state fermentations and media/growth optimization is an advantage.
· Skilled in analyzing results of fermentations with characterization of: biomass, metabolites, flavor compounds, texture effects etc.
· DNA sequencing (in-house ONT or various other technologies outsourced) and bioinformatic data analysis of genomes/metagenomes.
· Data management, Data analysis, statistical analysis and Data visualizations.
· Publicly presenting with passion and impact.
· Strong experience in creating innovation delivering viable and impactful solutions.
Foundation for success in the role
You are curious about how the application of microbiology and technology in culinary innovation can provide sensational taste, texture and deliciousness in general. You bring questions and ideas forward to develop new insights in collaboration with the Spora team and partners, you listen to and seek inspiration from other disciplines to develop and scale solutions, which holistically bring a sustainable food future to life.
Join us
We are a multi-disciplinary team, and our capabilities range from gastronomy, science, design, and art to engineering and business. We foster an entrepreneurial mindset of curiosity, collaboration, and flexibility.
We offer an attractive benefits-package with health insurance, pension scheme and 6 weeks of vacation from day 1.
Application:
Application deadline is November 17th.
Please submit application and cv to info@spora.dk.
For further information about the position please reach out to CSO of Spora, Mads Bjørnvad at MB@spora.dk, for further information about Spora please visit www.spora.dk.
