About the opportunity
This 2-year postdoctoral position is a collaborative project between the Sustainable Food Innovation Group at the Biotechnology Research Institute for the Green Transition (BRIGHT) at DTU and the Section for Design and Consumer Behaviour at the University of Copenhagen Department of Food Science. The appointee will design, plan, and execute large-scale sensory analysis experiments on novel microbial food prototypes to generate data for consumer acceptance predictive models. The work involves collaborating with an R&D Chef, coordinating with Danish cultural institutions for large-scale consumer studies, and supervising BSc and MSc student projects.
Salary and benefits
- Salary and terms of employment based on the collective agreement with the Danish Confederation of Professional Associations
- Opportunities to negotiate salary supplements in accordance with DTU's salary structure for scientific staff
- Full-time employment for a period of 2 years
- Working in an international, interdisciplinary environment characterized by collegial respect and academic freedom
Who can apply?
- Hold a PhD in sensory science or a closely related area such as consumer behaviour, experimental psychology, or food innovation
- Possess excellent organizational and project management skills
- Fluent in spoken and written English with literacy in common IT systems
- Experience with method development within sensory and consumer research is ideal
- Experience with citizen science and working with large-scale datasets is an asset
- Basic knowledge about food science, food microbiology, fermentation, food systems, and sustainability issues
- Familiarity with traditional and/or novel fermentations
- Ability to work both independently and collaboratively within an interdisciplinary environment
Required documents
- Cover letter
- CV, including a full list of publications
- Academic Diplomas for MSc and PhD degrees (in English)
- One letter of reference containing the referee's email and phone number
When to apply
- Application deadline is 27 September 2026 at 23:59 Danish time
- Start date is 01 January 2027 or according to mutual agreement
How to apply
- Open the online application link
- Fill out the online application form
- Combine all required application materials into a single PDF file written in English
- Submit the complete online application before the stated deadline
Additional information
- For further information, please contact Group Leader Joshua Evans at joshuae@dtu.dk
- All interested candidates irrespective of age, gender, disability, race, religion, or ethnic background are encouraged to apply
- Open-source background checks may be conducted on qualified candidates due to research in critical technology subject to security and export control rules
Our Take on This Opportunity
This section reflects Open Opportunities’ own analysis of the opportunity from an applicant’s perspective.
You may be a strong fit if…
- Researchers with a PhD in sensory science, consumer behaviour, or experimental psychology.
- Individuals experienced in large-scale sensory analysis, method development, and working with interdisciplinary teams.
What should you think carefully about?
- The position is a 2-year fixed-term contract, which may require planning for subsequent career steps.
- The role is on-site in Denmark, and applicants should be prepared for the logistical requirements of relocating if not already based there.
How could this fit your current goals and plans?
This postdoc offers a unique opportunity to bridge the gap between microbial food innovation and consumer acceptance. It is well-suited for a researcher aiming to gain experience in large-scale citizen science and predictive modeling while working across two major Danish academic institutions.
Our take
Highly suitable for early-career researchers with a background in sensory science who are eager to apply their expertise to sustainable food systems in a collaborative, international setting.
Ready to apply?
Review the opportunity on the official website before applying.
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