Postdoctoral researcher (Food Chemistry) in Zürich

100%, Zurich, temporary

The Laboratory of Food Biochemistry at the Department of Health Science and Technology is carrying out research in various chemical and analytical aspects of healthy and sustainable foods and food systems. Individual research projects are centred around dietary fibres and associated small molecules, their occurrence, interactions, and other properties in foods before and after digestion. Furthermore, the group has ongoing projects on side stream utilization, as well as assessment and optimization of new raw materials for food use. The work includes developing improved analytical methods for the analysis of these components and their reactions.

We are looking for outstanding, highly motivated people interested in advancing their research career in the multidisciplinary area of (bio)chemical aspects related to healthy and sustainable foods. Research topics in the group range from composition of health promoting substances in plant-based foods, influence of genetics on composition of fibres and phytochemicals in grains, bioactive properties of modified fibres and phytochemicals, molecular interactions between dietary fibres and small molecules etc. Final details of the postdoctoral project will be specified based on the prior experience and expertise of the selected candidate. In our lab, you can expect a challenging and scientifically highly exciting full-time position in a dynamic, international team embedded in an institute with a fruitful and collaborative multidisciplinary research environment. Furthermore, we strongly support participation at international conferences and offer outstanding research and laboratory facilities for your experiments.

We seek for a highly motivated student with good skills in chemical analysis and solid understanding of food processing and food systems. In particular experience in mass spectrometry and other advanced analytical techniques is considered a benefit, in addition to the other standard analytical techniques (HPLC, GC, UV/Vis, NMR, FT-IR, measurements of physical properties). Furthermore, expertise in food processing and technology in general is considered an advantage. Due to the multidisciplinary nature of the research topics, the applicants should be motivated to adapt to new techniques quickly. The successful applicant has a PhD degree in food chemistry, food sciences, organic chemistry, polymer chemistry, applied biochemistry, or a related subject. Regardless of background, the successful applicant will have an interactive and highly motivated personality, excellent English language skills, the ability to carry out research in an interdisciplinary and international environment, skillls to supervise undergraduate students, and a strong desire to disseminate the results in conference talks and journal articles.

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.