Fermentation expert - Life Sciences

Are you passionate about the intricate world of cheese maturation and the biochemical pathways that give rise to exquisite flavors? If you are ready to blend tradition with innovation in the realm of yellow cheese, we invite you to apply and be part of our journey in creating exceptional dairy products of the future.

We are expanding our Food Sciences and Life Sciences teams in Science & Technology and we are seeking dedicated experts within the scientific fields of metabolites, cheese maturation, microbiology, fermentation, bioinformatics & biochemistry. Please see our new posted positions below and elevate our cheese research to new heights.

For our Life Sciences team in Aarhus, we are looking for a Scientist with a passion for food microbiology and a strong understanding of microbial physiology.

About our team

We have a global role in Arla R&D based at Arla’s Innovation Centre in Aarhus, Denmark. Our purpose is to transform Life science research into business opportunities for Arla. We drive microbiology research, partner up with product developers to create the future of dairy and support our production sites worldwide with ad hoc tasks. We are a team of scientists and technicians with vast experience within microbiology and we are eager to find a new colleague to share our scientific passions with.

How you will make an impact

You will be a key partner in innovative science projects and tasks in new product development with a focus on microbial processes, especially in cheese. You will build and strengthen expertise on the microorganism related to the production of cheese as well as build capabilities within targeted fermentation. In this role you will combine your strong scientific skills with a business mindset. To be successful in this job you will:

• Function as a fermentation specialist and provide fermentation support to future proof our cheese category.
• Be a strong link to our metabolite colleagues in Food sciences and demonstrate how microbiology can bring value to the future of dairy.
• Play an active role in investigating, in our microbiology labs and through internal and external collaborations, how food ingredients affect the composition and health profile of our products.
• Establish and drive an international network with strategic partners, universities, research institutes, suppliers and other relevant partners.
• Challenge processes and practices and identify opportunities for continuous improvement.
• Use your skills in advanced data analysis to combine data from several analytical methods

You come with a good understanding of microbial physiology, genetics, metabolism and biochemistry and you have experience with bioreactor process control and upscaling. Additionally, you are comfortable working with bioinformatics tools, metabolic modeling, and biological data sets. You proactively enable a two-way transfer of knowledge between the organisation and relevant internal and external partners. You engage in discussions and keep up to date on scientific papers to keep our ideas fresh and our contribution relevant.

What are we looking for

We are looking for a scientist with a Ph. D in microbiology, molecular biology, food engineering or similar, and expert knowledge within fermentation, preferentially in cheese fermentation. Above all, you must have a strong interest in applying your scientific knowledge into a business mindset.

Preferably, you:

• Have 3-5 years of work experience in the area of fermentation and dairy science
• Have technical and process knowledge
• Hands-on experience with standard and cutting edge microbiological analytical tools
• Fundamental knowledge on data handling and statistics
• Desirable knowledge in bioinformatics (python, R)
• Thorough project management skills
• Can apply your expert knowledge to further develop our strategic competences and add value to Arla
• Thrive in an international environment where scientific knowledge sharing and continuous learning are key words
• Are meticulous and able to select, develop and implement the right approach to conduct research that creates sustainable and applicable results for future dairy products
  

Would you like to join us?

Applicants will be evaluated on an ongoing basis. For additional information, please call Head of Life Sciences, Heidi Kildegaard +45 87 46 66 29.