Postdoc jobs or Researcher Position in DTU Technical University of Denmark

Postdoc in Food Allergy and Novel Foods at DTU, Denmark, Jun 2022


A postdoctoral fellow position in Food Allergy and Novel Foods is available for applicants with a doctoral degree at the National Food Institute (DTU Food), Technical University of Denmark, in June 2022.

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General Info

Position: Postdoctoral Fellow
No. of Positions: 1
Research Field: , ,
Deadline to Apply: Expired
Joining Date: September 1st 2022 (or according to mutual agreement)
Contract Period: 2 Years
Salary: According to standard norms

The National Food Institute (DTU Food)

Technical University of Denmark (DTU), Denmark


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Qualification Details

Your CV comprises a PhD degree (or equivalent) in Allergology, Immunology, Protein Chemistry, Molecular Biology or a related field as well as:

  • Solid knowledge of food allergy, and
  • Solid understanding of protein-chemistry, and
  • Experience in working with in vivo models of food allergy, and/or
  • Experience in designing and performing in vitro and/or ex vivo cell-based assays, and/or
  • Experience in performing in silico analyses, and/or
  • Experience in proteomic analyses.

Responsibilities/Job Description

Project Description

If you have solid knowledge of food allergy and understand protein-chemistry, and you are looking for an opportunity to put your research skills into practice, you have it right here. The Research Group for Food Allergy, DTU Food, is looking to recruit a talented and highly motivated postdoctoral fellow for the SAFEPRO project, which is part of the InnoMission partnership AgriFoodTure.

The aim of the SAFEPRO project is to minimise the risk of the development of food grade biorefineries and to develop processing steps to produce low-allergenic grass proteins and functional food ingredients hereof. You will contribute to characterising the physicochemical properties of the grass protein products and be responsible for analysing their allergenicity. You will work in a collaborative environment with close communication and coordination with other academic and industrial partners.

As our new colleague you will be part of a dynamic and highly ambitious research group, with many national and international research and innovation projects in collaboration with both academia and industry.


In your new position you will be involved in research, publication, and scientific dissemination. You will take part in a research and innovation project, concerning development of new and alternative low-allergenic food proteins. Your research will focus on developing and performing:

  • Protein physicochemical analyses
  • Digestibility analyses
  • In silico analyses
  • In vitro and ex vivo cell-based analyses
  • In vivo models of food allergy

You will work in close collaboration with other researchers and laboratory technicians and will participate in the daily supervision of student projects.

We are looking for a team player with the motivation and drive needed for making a difference that matters. As you will join an international team good command of written and spoken English is necessary.

How to Apply?

Application Method: Online Application
Ref. No.: -

Application Procedure

Applications must be submitted as one PDF file containing all materials to be given consideration. To apply, please open the link "Apply online", fill out the online application form, and attach all your materials in English in one PDF file. The file must include:

  • Application (cover letter)
  • CV
  • Academic Diplomas (MSc/PhD – in English)
  • List of publications

Applications received after the deadline will not be considered.

All interested candidates irrespective of age, gender, disability, race, religion or ethnic background are encouraged to apply.

About the Group

The Research Group for Food Allergy, headed by Senior Researcher Katrine Lindholm Bøgh, researches the relationship between different physicochemical features of food proteins and their capacity to induce either allergy or tolerance with an aim to deepen the understanding on why certain food proteins are more allergenic than others and to develop new and improved preventive, management and treatment strategies. We are part of the Danish National Food Institute where we conduct research at the forefront of healthy, safe and sustainable food.


About the Employer:


The appointment will be based on the collective agreement with the Danish Confederation of Professional Associations. The allowance will be agreed upon with the relevant union.

The period of employment is 2 years. The position is a full-time position starting at September 1st 2022 (or according to mutual agreement).

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Contact details

Further information may be obtained from Head of Research Group, Senior Researcher Katrine Lindholm Bøgh, [email protected] and at Research Group for Food Allergy - DTU Food

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