Overview
There is a full-time vacancy for a professor in Food Microbiology at the Department of Microbial and Molecular Systems, KU Leuven university. You will work at the university's Arenberg campus in Leuven, a historical, dynamic and lively city located in the heart of Belgium, at 25 kilometers from Brussels, the capital of the European Union, and less than two hours by train from Paris, London and Amsterdam.
You are expected to set up an innovative and internationally oriented research program aimed at elucidating the role and advancing the use of microbes in the food production chain. Possible uses include the production of fermented foods, microbes as foods, food enzymes and food ingredients, the bioconversion of side streams into valuable foods or food ingredients, the creation of flavor and other quality attributes, nutrient enhancement and gut health, and the biocontrol of pathogens and spoilage organisms. Research programs integrating a fundamental and an applied component are particularly encouraged. As such, the program will address scientific questions related to the microbial ecology of the food production chain and the genetic, physiological and metabolic properties of specific members of food microbial ecosystems, and it will envisage the engineering of microorganisms for improved or novel functional properties and the analysis of these properties in model or real food systems.
You will also contribute to academic education within the area of food science and technology, in particular in the fields of food microbiology, microbial fermentation and/or food safety and quality systems. A detailed description of the profile and the offer can be found on the KU Leuven job site: Professor in Food Microbiology: Applications of microbes in the food chain. Applications can be submitted until September 15, 2025.
Responsibilities
* Lead the development of an innovative, internationally oriented research program in food microbiology.
* Address microbial ecology, genetics, physiology and metabolism of food-related bacteria; utilize state-of-the-art techniques and consider genetic modification of microorganisms.
* Contribute to education in food science and technology, including teaching in food microbiology, microbial fermentation and food safety/quality systems.
Qualifications
* MSc in Microbiology, Food Science, Bioscience Engineering or a related field (or an equivalent diploma) and a PhD in food microbiology or microbial fermentation.
* Strong background in physiology and metabolism, ecology and/or genetics of food-related bacteria, and expertise with relevant techniques and genetic modification.
* Strong scientific publication record in international journals.
* Ability to lead a research team and attract funding.
* Demonstrable teaching ability; teaching experience is an advantage.
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