Fermentation Scientist

Salary Competitive

The position

We are looking for a more-than-ambitious fermentation scientist to join REUCED and support us developing savory food ingredients from upcycled raw materials. Our new colleague should be convinced that the future of food depends on 3 factors: fermentation of plant-based raw materials, flavor and upcycling. You will represent a central figure within our fast growing start-up environment, actively directing the development of new technologies involving liquid state fermentation, commercial enzymes and other bioprocessing technologies.

 

Our new colleague therefore has

  1. Worked with flavor active compound development through liquid state fermentation.

  2. Worked with relevant fungal (Aspergillus) or bacterial (Bacillus) microorganisms for the development of food ingredients

  3. Performed strain improvement techniques on fungi and/or bacterial strains.

  4. Ample analytical skills to understand fermentation process reactions, enzyme kinetics, flavor active compounds and taste modulation effects. 

 

We expect our new colleague to have:


  • A MSc degree within engineering, biochemistry, biochemical engineering, microbiology, food science and technology,

  • 7+ years of relevant experience

 

And expertise including

  • Flavor Science

  • Analytical skills for gas chromatographic systems with several detectors as FID, PFPD, MSD, and MSMS; GCO for characterization of key savory and aroma components and off notes.

  • Experience in strain improvement and synthetic biology

  • Skills to decipher complex flavors, thermal reaction compounds, characterize top notes,

  • Expertise in maillard chemistry, ability to explain mechanisms;

  • Skills to decipher complex flavors, thermal reaction compounds, characterize top notes,

  • Ability to communicate knowledge across disciplines from culinary to commercial and academic.

 

Further information about key deliverables and responsibilities will be shared with selected applicants. The position will be based between the University of Copenhagen FOOD department and REDUCED headquarters in Nordhavn.

Perks and benefits

This job comes with several perks and benefits

Free coffee / tea
Free coffee / tea

Social gatherings
Social gatherings

Flexible working hours
Flexible working hours

Free office snacks
Free office snacks

Skill development
Skill development

Paid holiday
Paid holiday

See all 12 benefits

Working at
REDUCED

REDUCED stands at the forefront of B2B biotechnology, pioneering innovative approaches in fermentation and biotechnology to revolutionize the sustainable utilization of food waste and side streams. Our mission is to harness the power of science and technology to transform overlooked resources into high-quality savory food ingredients, thereby mitigating environmental impact and contributing to a more sustainable future for food production. Through our cutting-edge processes, we employ advanced fermentation techniques and biotechnological methodologies to unlock the latent potential within food waste and side streams. By doing so, we not only reduce waste but also create valuable, nutritious ingredients that can be utilized in various culinary applications. At REDUCED, we are driven by a commitment to sustainability and environmental stewardship. By repurposing food waste into savory ingredients, we strive to minimize the ecological footprint of food production and combat the challenges posed by food scarcity and environmental degradation. Our dedication to excellence extends beyond innovation to encompass rigorous quality control measures and adherence to industry standards. We prioritize the production of safe, reliable ingredients that meet the highest standards of quality and taste. Through partnerships with food manufacturers, retailers, and other stakeholders across the supply chain, we aim to foster a collaborative approach to sustainable food production. Together, we can unlock the full potential of biotechnology to create a more resilient and environmentally responsible food system for generations to come.

Read more about REDUCED

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