Tenure Track assistant professor, associate professor or professor of Food Processing & Technology

Tenure-track Assistant Professor, Associate Professor or Full Professor of Food Processing & Technology Department of Food Science Faculty of Science University of Copenhagen The Department of Food Science, Faculty of Science, University of Copenhagen invites applications for a position as Tenure-track Assistant Professor, Associate Professor or Full Professor in Food Processing and Technology. Applicants must be capable of, and interested in, conducting and developing basic and applied interdisciplinary research of high international standard in the field of food processing and technology. The position will involve extensive collaborations within the department and with national and international academic groups and industrial partners. Research within the Department has a mission to unearth new solutions for society and industry to support sustainable food production, food security and safety as well as production of high-quality food promoting human health and wellbeing. The Department of Food Science is recognized for excellence in food research, education, and industrial collaborations. The Department is an international workplace with Danish and English as parallel working languages, however it is expected that the successful candidate will be able to contribute to teaching in Danish within 3 to 6 years. We encourage applications from a range of disciplines within the food science and technology area, ideally covering the understanding of food macromolecular interactions on a mechanistic level, how processing and formulation affect or determine these interactions, and how this influences final product quality with focus on functional properties. We are seeking a candidate who will establish an internationally leading research program, and we encourage a diverse range of applicants whose work may center on one or more of the following disciplines: Developing a mechanistic understanding of interactions of food macromolecules in complex matrices during processing or formulation spanning dairy, plant, and single-cell protein sources. How this knowledge can be used in the rational design of functional ingredients and healthy foods using established and emerging processing technologies Development and utilization of high throughput methods for characterizing and quantifying the physicochemical behavior of food macromolecules in complex matrices. Modelling and the use of machine learning/AI for simulation and prediction of the outcome of process unit...

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