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.

Job description

• 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 organo...