Postdoctoral Researcher in Biotechnology of non-Saccharomyces Yeast

Conduct applied research on the metabolism and physiology of non- Saccharomyces yeasts in beer and wine, with particular emphasis on respiratory metabolism and non-alcoholic fermentations. Investigate the biochemistry of respiratory metabolism in yeasts and its influence on wine and beer organoleptic quality. Develop, optimize and scale biotechnological fermentation processes from laboratory to pilot and industrial scale. Collaborate with industrial partners from the brewing, wine and biotechnology sectors to translate research into industrial applications.

The Food Innovation and Process Design group at HES-SO Valais led by Prof. Mishra and the Food Structure Engineering group at ETH Zürich led by Prof. Rühs are jointly advancing how non-alcoholic beer and wine can be made without dealcoholization using non- Saccharomyces yeast. The successful candidate will join an interdisciplinary research team developing novel fermentation technologies for the sustainable production of non-alcoholic beer and wine. The project combines yeast biotechnology and biochemistry, bioprocess development, and industrial scale-up to translate laboratory innovations into industrial practice.

• PhD in (Food)-Biotechnology, Bioprocess Engineering, or on the production of non-alcoholic wine and beer with a focus on non- _Saccharomyces_ yeast

• Experience in aerobic and anaerobic fermentation, bioprocess development, process scale-up and fermentation engineering

• You combine a scientific track record with an entrepreneurial mindset, and you can easily translate science into application

• You can operate bioreactors from the 1L to the 1000L scale and can translate the biochemistry of a single cell to industrial fermentation

• Fluent in English, B2 in either French or German