Postdoctoral Researcher in Biotechnology of non-Saccharomyces Yeast

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

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