Postdoctoral Researcher in Biotechnology of non-Saccharomyces Yeast

100%, Lausanne, fixed-term

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The Food Innovation and Process Design group at HES-SO Valais led by Prof. Mishra and the Food Structure Engineering group at ETH Zürich led by Prof. Rühs are jointly advancing how non‑alcoholic beer and wine can be made without dealcoholization using non-Saccharomyces yeast. The successful candidate will join an interdisciplinary research team developing novel fermentation technologies for the sustainable production of non‑alcoholic beer and wine.

The project combines yeast biotechnology and biochemistry, bioprocess development, and industrial scale‑up to translate laboratory innovations into industrial practice. Duration: 18 months.

• Conduct applied research on the metabolism and physiology of non‑Saccharomyces yeasts in beer and wine, with particular emphasis on respiratory metabolism and non‑alcoholic fermentations
• Investigate the biochemistry of respiratory metabolism in yeasts and its influence on wine and beer organoleptic quality
• Develop, optimize and scale biotechnological fermentation processes from laboratory to pilot and industrial scale
• Collaborate with industrial partners from the brewing, wine and biotechnology sectors to translate research into industrial applications

• PhD in (Food)-Biotechnology, Bioprocess Engineering, or on the production of non‑alcoholic wine and beer with a focus on non‑Saccharomyces yeast
• Experience in aerobic and anaerobic fermentation, bioprocess development, process scale‑up and fermentation engineering
• You combine a scientific track record with an entrepreneurial mindset, and you can easily translate science into application
• You can operate bioreactors from the 1L to the 1000L scale and can translate the biochemistry of a single cell to industrial fermentation
• Fluent in English, B2 in either French or German

• Close collaboration with two exciting food research groups
• Opportunities for professional development and networking
• A chance to contribute to sustainable material and food systems

We value diversity and sustainability

In line with our values, ETH Zurich encourages an inclusive culture. We promote equality of opportunity, value diversity and nurture a working and learning environment in which the rights and dignity of all our staff and students are respected. Visit our Equal Opportunities and Diversity website to find out how we ensure a fair and open environment that allows everyone to grow and flourish.

Sustainability is a core value for us – we are consistently working towards a climate‑neutral future.

Curious? So are we.

Further information about the Food Innovation and Process Design Group and the Food Structure Engineering Group can be found on the respective websites.

We would like to point out that the pre-selection is carried out by the responsible recruiters and not by artificial intelligence.

ETH Zurich is one of the world’s leading universities specialising in science and technology. We are renowned for our excellent education, cutting‑edge fundamental research and direct transfer of new knowledge into society. Over 30,000 people from more than 120 countries find our university to be a place that promotes independent thinking and an environment that inspires excellence. Located in the heart of Europe, yet forging connections all over the world, we work together to develop solutions for the global challenges of today and tomorrow.