Application deadline: 27 September 2026 (23:59 Danish time).
The Sustainable Food Innovation Group at the Biotechnology Research Institute for the Green Transition (BRIGHT), in collaboration with the Section for Design and Consumer Behaviour at the University of Copenhagen Department of Food Science, is seeking a Postdoc in High-Throughput Sensory Science.
This interdisciplinary position offers an opportunity to work and learn at the intersection of science, cooking, sustainability, and food culture within a cutting-edge research environment. The successful candidate will join the team as they establish the new BRIGHT institute and its Microbial Foods mission.
The primary objective of the role is to develop novel, large-scale sensory analysis methodologies and utilize them to generate sensory and consumer acceptance data on microbial food prototypes designed for sustainability. The Sustainable Food Innovation Group addresses key global food system challenges, including diminishing diversity, inequitable distribution, nutritional depletion, and loss of flavor, through interdisciplinary research, product development, and public engagement. Meanwhile, the Section for Design and Consumer Behaviour at KU FOOD brings expertise in integrated approaches to food design, innovation, and consumer acceptance studies.