Doctoral Researcher in Sustainability Assessment for Evaluating Future Global Food Systems

assesses the current status and future scenarios of global food systems sustainability across nutrition, environmental, economic, and social dimensions.

The ETH Sustainable Food Processing Group uses a combination of innovative sustainability assessment and emerging food system approaches to target fundamental challenges in food science and society, such as the protein transition and food security. The project aims to further develop and apply sustainability assessment methods to support transformations in future global food systems. By integrating future projections, it will identify improvement potentials in key value chains across diverse geographical contexts. The work will adopt an interdisciplinary approach through close collaboration with other research groups.

• Master's degree in Sustainability Sciences, Environmental Engineering, Data/Computer Sciences, Bioscience Engineering, or a closely related field

• Excellent proficiency in spoken and written English is mandatory

• Excellent academic qualifications, strong writing skills, self-motivation, and the ability to thrive in a fast-paced, interdisciplinary environment

• Proficiency in statistical analysis, computer programming, and big data handling (essential)

• Experience in quantitative sustainability assessment such as life cycle assessment (essential), mathematical modelling of environmental systems (a plus), and planetary boundaries (a plus)

• Documented work in food system sustainability, bioeconomy, LCA/LCSA, planetary boundaries, or data science programming (Python, R) (a strong plus)

• High curiosity, openness to new ideas, effective teamwork, and communication skills

• Interest in advancing sustainability science in future food systems and mentoring BSc/MSc students

• Candidates with experience or strong interest in innovative food technologies and novel protein/micronutrient sources, such as single-cell proteins (incl. microalgae), and plant-based ingredients, will be considered a strong advantage.