Postdoctoral Researcher - Oral Microbiota: Sweden

Örebro University has the vision to be a prominent university that is leading towards a knowledge-driven society. Characterised by its continuing progress in education and research, its core values are scientific rigour, dedication and participation.

The focus area of Food and Health is a major interdisciplinary research programme undertaken by the University over the five-year period 2017–2022, and it covers a range of research fields at the University. As part of this initiative, we are now recruiting 10 postdoctoral researchers for as many interdisciplinary research projects.

This opening is for a postdoctoral researcher in biology at the Life Science Centre at the School of Science and Technology. The successful candidate will work in close association with Culinary Arts and Meal Science and the Centre for Applied Autonomous Sensor Systems (AASS).

Duties and Responsibilities

  • Duties and responsibilities mainly consist of research on oral microbiota and its role in taste perception.
  • The aim of the project is to understand how the oral microorganisms influence taste perception in order to promote healthy eating and nutritional intake.
  • Tasks will include working in a trans-disciplinary consortium focused on microbiology, sensory perception and machine learning.
  • It will involve working with taste and sensory perception panels, metagenomic analysis of oral microbiota, bioinformatics and machine learning for pattern recognition.
  • The project will include preparing an ethical permit, recruiting human subjects to the study, evaluating their taste perception status, conducting metagenomic analysis and performing machine learning algorithms.
  • The postdoctoral researcher is expected to spend at least three per cent of their working hours on public engagement activities.  Some teaching may also be included.


  • Those qualified for the appointment as a postdoctoral researcher are applicants who have obtained a doctoral degree in a relevant subject or have a degree from abroad deemed to correspond to a doctoral degree. The doctoral degree shall have been awarded no more than three years prior to the application deadline. If special grounds exist, candidates who have obtained their doctoral degree prior to that may also be considered. Such grounds may comprise leave of absence due to illness, parental leave, clinical duties, an elected position in a trade union, or other similar circumstances.
  • The candidate must have a doctoral degree in either biological sciences, biomedicine, medical sciences, food microbiology or biotechnology. The candidate should have strong competence in microbiology, molecular biology and bioinformatics, and an interest in food microbiology, sensory perception of foods and machine learning.

Assessment criteria

Particular importance shall be attached to the qualities enabling the candidate to contribute to the future development of both research and education. The candidate’s demonstrated ability and desire to pursue an academic career are also of significance, as are their proficiency and suitability in cooperating with other members of staff and contributing to the development of the department’s activities.

We attach particular importance to the applicant’s proven competence and demonstrated independence regarding microbiology, molecular biology, bioinformatics methods. Candidates shall also have experience in working with bacteriology, food microbiology, metagenomics and transcriptomics. In addition, experience and/or interest in computational biology is considered an advantage. Proficiency in written and spoken English is a requirement. General assessment criteria include good interpersonal skills and an ability to cooperate in an interdisciplinary consortium as well as the ability to perform duties independently.


For more information about the position, contact Professor Jana Jass, email:. Read more about our initiative in food and health at

Further details
Share this opportunity