Professors in Food Science - Department of Food Science, Aarhus University

The Department of Food Science, Aarhus University (AU), Denmark, seeks internationally competitive, innovative and successful research leaders who want to work with highly engaged and motivated staff in a positive and dynamic international working environment.

Qualification Details

The following professional and personal qualifications are required:

  • PhD degree or equivalent qualifications within food science, biochemistry, engineering or related research fields
  • Documented experience as an international research leader in relation to food research
  • Documented original research of a high international standard
  • Documented research qualifications at professorship level in one of the above specified areas of expertise
  • Experience in communication of research in a wide context
  • Ability to strengthen national and international cooperation within the research area
  • Documented ability to attract research funding from both industrial and public sources
  • Documented experience with supervision of postdocs, PhD and MSc students
  • Documented teaching experience and a demonstrated ability to develop relevant educational material
  • Documented leadership skills in relation to international collaboration and development of interdisciplinary research teams

Responsibilities/Job Description

We are looking to appoint at the Professor level, research leader who see significant potential in food science to deliver sustainable, and healthy food solutions in line with the expected transformation of the food systems. We seek competitive individuals who want to deliver impact through establishing successful, interdisciplinary teams together with complementary research expertise and industrial partners to deliver both novel and innovative solutions and underpinning basic knowledge to the area.We are specifically interested in individuals who can apply their expertise to both plant- and animal-based food products within:

  1. Muscle based foods with special emphasis on innovation, sustainability, and nutrition
  2. Food technology and functionality to deliver innovative processing technology solutions for food functionality, sustainability, and nutritional quality
  3. Sustainability of the Food System with emphasis on exceptional international research leadership within a discipline that will complement and strengthen the existing capability and profile of the Department and should specifically deliver knowledge, solutions and technologies to improve the sustainability of the food system.
All new appointments include research, supervision and teaching at a Professor level. Professors are expected to have strong leadership qualities and to successfully lead and strengthen the research area through taking new strategic initiatives in collaboration with existing staff, and national and international networks. New research initiatives in innovative and differentiated solutions should complement existing Department activities in food quality, food components, ingredients, shelf life, postharvest research, differentiated and biofunctional foods, with a specific focus on delivering new, healthy and convenient foods. Areas of expertise 1. Muscle based foods It is expected that the successful candidate will have documented knowledge within traditional meat science i.e. composition and technological quality aspects, basic muscle biochemistry and postmortem processes, muscle cell isolation and cultivation at laboratory scale, cellular mechanisms, metabolism and gene expression techniques suitable for underpinning cell based meat research as well as an understanding of nutritional aspects are desired. 2. Food technology and functionality It is expected that the successful candidate will have documented experience within various food production and processing technologies with impact on functional properties supporting fundamental and applied research in food texture and rheology. Experience with both animal-based and plant-based sources of food quality proteins and hydrocolloids with high level insight into the interfacial and network properties of food structures of gels, emulsions and foams is desired. Furthermore, knowledge within food processing impact from heat treatment, drying, hydrolysis, fermentation and separation technologies on food quality including sustainable shelf life, nutritional quality and innovative food products for the consumers of tomorrow is expected. 3. Sustainability of the Food System It is expected that the successful candidate will have documented international expertise within a disciple in food science, with a background in food research. New research initiatives in improved sustainability within the food system, for example could focus on utilization of side streams, new packaging solutions, novel ingredients, etc, but should complement existing capability and expertise within the Department.

How to Apply?

Application Method: online_applicationRef. No. -

Application Procedure

The application must be in English and include a curriculum vitae, degree certificate, a complete list of publications, a statement of future research plans and information about research activities, teaching portfolio and verified information on previous teaching experience (if any). Guidelines for applicants can be found here.

About the Department/Section/Group

The Department of Food Science is part of the Faculty of Technology, Aarhus University and includes research across the food system within the areas of field based and protected plant production systems, biofunctional food, systems biology, food chemistry, food technology, food quality, food metabolomics and sensory science. The Department currently employs approx. 60 full time scientific staff plus 70 PhD students and Postdocs. In addition to staff, the Department has approx. 40 Bachelor and Master thesis students and approx. 30 visiting staff and students each year, who contribute to an international research environment where English is the preferred language in the laboratory, at meetings and at seminars. The Department works in teams and therefore self-leadership, clear and open communication, success in mentoring, supervising and teaching are important qualities needed to be successful in the Department. In addition, the Department has a strong culture that is based on openness, equality, consultation and inclusion, and contributing to the Department strategy and working environment is viewed as important. Please refer to https://food.au.dk/ for further information about The Department of Food Science and to http://tech.au.dk/en/ and http://www.au.dk/en/ for information on Science and Technology and Aarhus University, respectively.

Note or Other details

Appointment shall be in accordance with the collective labour agreement between the Danish Ministry of Taxation and the Danish Confederation of Professional Associations. Further information on qualification requirements and job content may be found in the Memorandum on Job Structure for Academic Staff at Danish Universities. Salary depends on seniority as agreed between the Danish Ministry of Taxation and the Confederation of Professional Associations. What do we offer
  • State-of-the-art research infrastructure, laboratories and access to shared equipment
  • an exciting interdisciplinary environment with many national, international and industrial collaborators
  • a workplace characterized by professionalism, equality and a focus on a healthy work-life balance.

Contact Details

For further information contact Head of Department Michelle Williams, phone: +45 25170049, e-mail: mw@food.au.dk.