Principal Investigator in Sustainable Food Fermentation: Ireland

As part the UCC Futures-Sustainability Initiative UCC is recruiting multiple Principal Investigators in diverse themes related to environmental sustainability. These are exciting opportunities to join multidisciplinary teams tacking some of the most critical challenges facing society today and into the future.

We are recruiting a Fermentation Scientist to expand critical mass in the SUSFERM Fermentation Science Centre, which is a multidisciplinary centre creating new research synergies to tackle complex scientific and technological challenges associated with development of new products and processes related to microbial fermentation.

This is a joint post anchored in the Schools of Microbiology and Food & Nutritional Sciences and we seek a colleague interested in the application of microbial fermentation for the production of food and/or beverages. The research programme could integrate the concepts of novel fermented products and sustainable food systems, linking raw materials, production methods, and alternatives to current (non-sustainable) foods. The candidate will be expected to develop an interdisciplinary programme connecting food science and microbiology. The successful candidate will build collaborations with SUSFERM colleagues from diverse disciplines and is expected to establish an internationally competitive research programme as well as contribute to research training at the highest level.

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