Innovative and precision food fermentation
Pubblicato il 27-10-2026 - Italian Ministry of Education, University and Research in Brescia
Organisation/Company Libera Università di Bolzano Research Field Agricultural sciences Biological sciences Researcher Profile Recognised Researcher (R2) Leading Researcher (R4) First Stage Researcher (R1) Established Researcher (R3) Application Deadline 20 Oct 2026
- 12:00 (UTC) Country Italy Type of Contract Other Job Status Other Offer Starting Date 1 Jan 1970 Is the job funded through the EU Research Framework Programme? Not funded by a EU programme Is the Job related to staff position within a Research Infrastructure? No
Offer Description
Management and support of innovative fermentation processes aimed at the valorization and recycling of food by-products, the use of alternative raw materials, and the development of products and processes with high nutritional value.
Activities include the organization and management of laboratory use, the selection of starter cultures based on metabolic and technological properties, microbiome modelling, and the optimization of fermentation protocols. Responsibilities also include the microbiological, biochemical, nutritional, and sensory characterization of products; the assessment of the potential of lactic acid bacteria, yeasts, and other microorganisms for the development of ingredients and supplements enriched in biogenic compounds; chemical analyses by HPLC and GCMS; cultivation, isolation, sequencing, and data processing... (see call)
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