Postdoc position in Protein Chemistry with focus on Protein Modifications and Proteomics
The Department of Food Science at the University of Copenhagen (UCPH FOOD) is seeking a highly motivated postdoctoral researcher for a 2-year position, starting 1 September 2025, or as soon as possible thereafter. The successful candidate will be employed in the Ingredient and Dairy Technology section and will join the Food Proteins Research Group.
Application Deadline: 30 May 2025
About the position: This position is part of ‘SEEDFOOD: Functional and Palatable Plant Seed Storage Proteins for Sustainable Foods’, a Challenge Program project funded by the Novo Nordisk Foundation. SEEDFOOD is a collaboration between the University of Copenhagen, Technical University of Denmark, and the University of Le Mans, France, with Prof. Poul Erik Jensen as principal investigator. Read more about SEEDFOOD here: https://food.ku.dk/english/research_at_food/research-projects/2022/seedfood-functional-and-palatable-plant-seed-storage-proteins-for-sustainable-foods/
The postdoc will modify rapeseed protein isolates to improve their functional properties using gentle protein modification strategies, including enzyme treatments and UV-light processing. The postdoc will implement LC-MS-based peptide and, if needed, intact protein analyses to assess structural changes in the modified proteins. The project also includes analysis of protein functional property changes (e.g. solubility, surface properties, and aggregation) due to modification. The overarching goal is to provide fundamental insights into the molecular-level changes that occur during protein modification.
The postdoc will work in a group focusing on protein modification and will collaborate closely with other project members focusing on protein purification, recombinant protein production, functionality assessment, and sensory evaluation. The candidate is expected to engage in discussions across project partners to ensure integration of findings to develop a comprehensive understanding of how modifications impact protein functional and sensory properties.
We encourage applications from candidates with a strong background in protein chemistry and LC-MS based peptide analysis. The department has access to state-of-the-art LC-Orbitrap and Triple quadruple mass spectrometers https://food.ku.dk/english/infrastructure/food-proteomics-platform/
About the SEEDFOOD Project: The vision of SEEDFOOD is to accelerate the transition from animal- to plant-based food proteins for sustainable food production and consumption. We will achieve this by tailoring plant protein ingredients with superior functional, palatable, and nutritional properties through novel protein design and in-depth understanding of molecular interactions in the food matrix.
We will use rapeseed protein to obtain new insights underpinning the scientific foundation to promote the use of seed storage proteins for foods. Rapeseed is a protein-rich crop used for industrial oil production. It is cultivated on a large scale in Europe and may be utilized in new food types locally across the globe. In SEEDFOOD we will create knowledge to sustainably transform poor functionality of plant seed storage proteins and rationally tailor protein performance for future food design.
SEEDFOOD serves as a multidisciplinary research center, providing young scientists with valuable training and supervision. As part of the project, some mobility between labs and partners is expected. You will join an international and dynamic research environment built on knowledge sharing, high scientific ambitions, and cross-disciplinary synergy. We are committed to supporting the career development of junior researchers, offering coaching and mentoring activities across the center.
Requirements:
The ideal candidate possesses one or more of the following competencies and skills:
Further information on the Department is linked at www.food.ku.dk.
Inquiries about the position can be made to Assoc. Prof. Mahesha Manjunatha Poojary, e-mail mahesha@food.ku.dk.
The University wishes our staff to reflect the diversity of society and thus welcomes applications from all qualified candidates regardless of personal background.
Terms of employment
The position is full time and is covered by the Memorandum on Job Structure for Academic Staff.
Terms of appointment and payment accord to the agreement between the Ministry of Finance and The Danish Confederation of Professional Associations on Academics in the State.
The application, in English, must be submitted electronically by clicking APPLY NOW below.
Please include
Arbejdstid: Dag
Ansøg her
Tilbage til søgning
The Department of Food Science at the University of Copenhagen (UCPH FOOD) is seeking a highly motivated postdoctoral researcher for a 2-year position, starting 1 September 2025, or as soon as possible thereafter. The successful candidate will be employed in the Ingredient and Dairy Technology section and will join the Food Proteins Research Group.
Application Deadline: 30 May 2025
About the position: This position is part of ‘SEEDFOOD: Functional and Palatable Plant Seed Storage Proteins for Sustainable Foods’, a Challenge Program project funded by the Novo Nordisk Foundation. SEEDFOOD is a collaboration between the University of Copenhagen, Technical University of Denmark, and the University of Le Mans, France, with Prof. Poul Erik Jensen as principal investigator. Read more about SEEDFOOD here: https://food.ku.dk/english/research_at_food/research-projects/2022/seedfood-functional-and-palatable-plant-seed-storage-proteins-for-sustainable-foods/
The postdoc will modify rapeseed protein isolates to improve their functional properties using gentle protein modification strategies, including enzyme treatments and UV-light processing. The postdoc will implement LC-MS-based peptide and, if needed, intact protein analyses to assess structural changes in the modified proteins. The project also includes analysis of protein functional property changes (e.g. solubility, surface properties, and aggregation) due to modification. The overarching goal is to provide fundamental insights into the molecular-level changes that occur during protein modification.
The postdoc will work in a group focusing on protein modification and will collaborate closely with other project members focusing on protein purification, recombinant protein production, functionality assessment, and sensory evaluation. The candidate is expected to engage in discussions across project partners to ensure integration of findings to develop a comprehensive understanding of how modifications impact protein functional and sensory properties.
We encourage applications from candidates with a strong background in protein chemistry and LC-MS based peptide analysis. The department has access to state-of-the-art LC-Orbitrap and Triple quadruple mass spectrometers https://food.ku.dk/english/infrastructure/food-proteomics-platform/
About the SEEDFOOD Project: The vision of SEEDFOOD is to accelerate the transition from animal- to plant-based food proteins for sustainable food production and consumption. We will achieve this by tailoring plant protein ingredients with superior functional, palatable, and nutritional properties through novel protein design and in-depth understanding of molecular interactions in the food matrix.
We will use rapeseed protein to obtain new insights underpinning the scientific foundation to promote the use of seed storage proteins for foods. Rapeseed is a protein-rich crop used for industrial oil production. It is cultivated on a large scale in Europe and may be utilized in new food types locally across the globe. In SEEDFOOD we will create knowledge to sustainably transform poor functionality of plant seed storage proteins and rationally tailor protein performance for future food design.
SEEDFOOD serves as a multidisciplinary research center, providing young scientists with valuable training and supervision. As part of the project, some mobility between labs and partners is expected. You will join an international and dynamic research environment built on knowledge sharing, high scientific ambitions, and cross-disciplinary synergy. We are committed to supporting the career development of junior researchers, offering coaching and mentoring activities across the center.
Requirements:
The ideal candidate possesses one or more of the following competencies and skills:
- PhD or an equivalent degree in chemistry, food chemistry, biochemistry or in a related area (mandatory).
- Ability to independently conduct liquid chromatography-mass spectrometry (LC-MS)-based peptide analysis/proteomics, including proficiency in related data processing software (highly recommended).
- Experience in chemical/enzymatic protein modification
- Experience in intact protein analysis using LC-MS
- Basic knowledge of food protein functional properties and food processing
- Experience in supervising/co-supervising graduate or PhD students
- Good communication and collaborative skills for working across disciplines
- Ability to work independently and deliver results within deadlines
Further information on the Department is linked at www.food.ku.dk.
Inquiries about the position can be made to Assoc. Prof. Mahesha Manjunatha Poojary, e-mail mahesha@food.ku.dk.
The University wishes our staff to reflect the diversity of society and thus welcomes applications from all qualified candidates regardless of personal background.
Terms of employment
The position is full time and is covered by the Memorandum on Job Structure for Academic Staff.
Terms of appointment and payment accord to the agreement between the Ministry of Finance and The Danish Confederation of Professional Associations on Academics in the State.
The application, in English, must be submitted electronically by clicking APPLY NOW below.
Please include
- Cover letter describing your motivation for the position (max 1 page)
- Curriculum vitae
- Diplomas (Bachelor, Master and PhD degree or equivalent)
- If available, description and documentation of teaching and supervision experience and qualifications- please describe and document:
- Experience with supervision of BSc and MSc students
- Teaching experience
- Formal pedagogical training
- Complete publication list. Please underline publications that describe your expertise in protein chemistry and/or mass spectrometry.
Arbejdstid: Dag
Ansøg her
Tilbage til søgning
