Join an exciting research project focused on understanding how food processing affects both nutrition and the environment. You will help develop new processing strategies to improve food quality and sustainability, using advanced technologies and working in a diverse, collaborative team.

• Conduct processing trials to develop and test food products for improved nutrition and sustainability.
• Coordinate research collaborations within the team and with external partners.
• Integrate nutritional, health, and sustainability considerations into all research activities.
• Use pilot plant equipment, including extruders, high-pressure and thermal systems, and pulsed electric field technology, as core experimental tools.
• Apply advanced analytical methods, such as nutritional profiling, bioaccessibility analysis, dynamic mechanical analysis, imaging, and spectroscopy, to assess product quality.

• Master’s degree (or equivalent) in Food Technology, Food Engineering, Food Science, Bioengineering, Biotechnology, or a closely related field.
• Strong academic record and advanced knowledge in food processing.
• Excellent communication and writing skills with high self-motivation.
• Openness to interdisciplinary work and a flexible mindset.
• Interest in engineering, food technology, and sustainability.
• Experience in extrusion, disintegration, or preservation technologies, project management, and nutrition is a plus.

• Be part of a multicultural and interdisciplinary team.
• Work on exciting and varied projects in an innovative environment.
• Opportunities for personal and professional development through training and education.
• Career development perspectives.
• Dynamic and collegial workplace with flat hierarchies.